Learn how to cook rice that’s perfect every time. This is my go-to method for cooking fluffy rice on the stovetop, using a simple rice-to-water ratio, and it doesn’t get any easier! All you need is a medium saucepan with a tight-fitting lid.
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How to Cook Rice Video
In my video tutorial, I’ll show you my tried-and-true method for cooking white rice on the stovetop. It’s not just about getting proportions right; the right method is KEY to getting the fluffiest, perfectly cooked rice that’s never dry or mushy. This method is perfect for any recipe that calls for cooked white rice, like Chicken Fried Rice or saucy Beef and Broccoli Stir Fry.
Best Rice-to-Water Ratios for White Rice
The best rice-to-water ratio for stovetop white rice is 1 cup of rice to 1.5 cups of water. While the basic cooking method stays the same, the amount of water can vary slightly depending on the type of rice you use. Here’s a helpful rice-to-water chart:
| Rice Variety | Water Ratio (per 1 cup rice) | Cook Time (Simmer) |
| Long Grain (Jasmine/Basmati) | 1.5 cups | 18 mins |
| Medium Grain (Calrose) | 1.5 cups | 18 mins |
| Short Grain (Sushi style) | 1.25 cups | 15 mins |
These ratios are written for stovetop cooking. If you’re using a rice cooker, follow the manufacturer’s instructions. If you’re looking for an Arborio recipe, try my Risotto. For brown rice, you’ll love my Instant Pot Rice Plov.
Do You Need to Rinse Rice Before Cooking?
- There’s no need to soak white rice for this method. Rinsing removes excess starch and helps the grains cook up fluffy with separated kernels.
- To rinse rice, place it in a fine mesh colander and rinse 30-60 seconds, gently shaking it, until the water runs mostly clear. Drain well before cooking.
How to Cook Rice on the Stovetop
- Rinse the rice and drain it well so the water-to-rice ratio remains accurate. Rinsing helps remove excess starch and produce a super fluffy cooked rice texture.
- Combine – in a medium saucepan, add rice, water, salt, and butter or oil (optional, but adds flavor), and bring to a boil over medium heat.
- Simmer – Reduce the heat to a low simmer, cover, and cook for 18 minutes. You should hear a faint hissing sound. Do not lift the lid! Keeping the lid on prevents steam from escaping, which is crucial for fluffy rice.
- Rest and Fluff – Remove from heat, keep the lid on, and let it rest for 5 minutes to ensure moisture redistributes and cooks the center of each grain without getting mushy. Fluff with a fork and serve.
How to Tell When Rice is Fully Cooked?
- Set a Timer: Set a kitchen timer for exactly 18 minutes; guessing or checking early will let crucial steam escape.
- Look for steam holes: You should see small steam pockets or “craters” on the surface when you lift the lid.
- Check the bottom: Gently push a fork to the bottom of the pot. If any water pools, cover it and let it rest off the heat for 5 more minutes.
Why Is My Rice Dry or Mushy?
Dry rice usually means your heat was too high or your lid wasn’t tight enough. Drizzle in 2 to 4 Tablespoons of boiling water, cover with the lid, and let it rest off the heat for 5 minutes.
Mushy or gummy rice is usually caused by adding too much water, stirring the rice while cooking, or overcooking. To fix this, let the rice sit uncovered for a few minutes so excess steam can escape.
Learning how to cook perfect white rice is so easy, and this is one of those staple lunch or dinner recipes you’ll memorize and make over and over. It’s so versatile, from Arancini Rice Balls to Shrimp Fried Rice, or paired with Baked Chicken Breast for an easy dinner.
How to Cook Rice on the Stove
Ingredients
- 1 cup white rice, (long, medium or short grain rice)
- 1 1/2 cups filtered water, (or use 1.25 cups water for short grain rice)
- 1/2 tsp sea salt
- 1 tsp unsalted butter or olive oil, optional
Instructions
- Rinse your rice in a colander for 30-60 seconds or until the water runs clear then drain well.
- Combine – In a medium saucepan, add rice, water, salt and butter (if using) and bring to a boil over medium heat. Do not stir.
- Simmer – Reduce the heat to a low simmer, cover with a tight-fitting lid, and cook for 18 minutes (cook short-grain rice for 15 minutes). You should hear faint simmering and hissing sounds while it's cooking. Don't open the lid.
- Rest – Remove the pan from the heat* and let it rest covered for 5 minutes. Fluff with a fork and serve hot.
Notes
*Check for Doneness: I like to open the lid and check the rice after 18 minutes. If there is a little excess liquid, the rice should re-absorb it as it rests. If it seems too dry, add a drizzle of boiling hot water and stir in a pat of butter then cover and let it rest for perfectly moist rice. To double: Use 2 cups rice and 3 cups water in a larger saucepan. Keep the cooking and resting times the same. How to Freeze Cooked Rice: Having portioned rice in the freezer is great for quick weeknight meals like Shrimp Fried Rice. Frozen cooked rice can be heated directly from the freezer without thawing.
- Cook and Cool rice to room temperature.
- Portion into freezer-safe zip lock bags, removing as much air as possible.
- Freeze, laying flat, for up to 3 months in the freezer.
- To Reheat, remove from packaging, sprinkle 1 Tbsp of water over the rice and reheat portions covered in a microwave-safe container for 2-3 minutes.
Nutrition Per Serving
Easy Rice Recipes to Try Next
Rice is so versatile and easy to cook, which is why it’s one of my favorite grains to cook for dinner. If you love rice as much as we do, you’ll love these tasty rice dishes.