Learn how to cook rice that’s perfect every time. This is my go-to method for fluffy rice, 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 White Rice Video Tutorial
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 is a recipe everyone should have in their recipe repertoire. It’s 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 Ratio for White Rice
For long-grain, medium-grain, and short-grain white rice cooked on the stovetop, the same ratio works well. Keep in mind that rice cookers require slightly less water, and shorter-grain rice will be naturally more tender and sticky due to a higher starch content. If you’re looking for an Arborio recipe, try my Risotto. For brown rice, you’ll love my Instant Pot Rice Plov.
- 1 cup white rice to 2 cups water
(Use 1 3/4 cups water for firmer individual grains)
Should You Rinse or Soak White Rice?
- Soaking white rice for long periods is not necessary as it is naturally soft and can result in mushy rice.
- Rinsing rice is a great idea for cleanliness to remove dust, chemicals, bugs, and debris. It also removes excess starch, ensuring the rice has a fluffy texture with separated kernels.
How to Rinse Rice Before Cooking
Place rice in a fine mesh colander and rinse 30-60 seconds, gently shaking it, until the water runs clear underneath. Drain well in the colander before cooking.
How to Cook Rice on the Stovetop
- Rinse the rice and drain it well so the water-to-rice ratio remains accurate.
- In a medium saucepan, combine rice, water, salt, and butter (if using) 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 – 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 – gently fluff with a fork instead of stirring so your rice doesn’t get mushy.
How to Tell When Rice is Fully Cooked?
- Set a Timer: For consistent, perfectly cooked rice every time, my best advice is to set a timer while cooking. Fully cooked rice will be fluffy and tender throughout.
- Listen for Simmering Sounds: You should hear the rice simmer and hiss while the lid is on and when the sounds stop, the rice has absorbed the water and should be removed from heat.
- Water is Absorbed: When you take off the lid, fluff with the fork, and you should not see any pooling of water at the bottom. If you see any water, cover with the lid and let it rest 5-10 minutes off the heat until the water is fully absorbed.
How to Double the Recipe Without Changing Texture
1 cup of uncooked rice will yield about 3 cups of cooked rice. To double the recipe, use the same 1:2 rice-to-water ratio, i.e., 2 cups rice to 4 cups water. When scaling up, use a pot that is large enough for the rice to expand as it cooks. Keep the cooking time the same.
What if my rice looks dried out?
If your heat is too high or your lid wasn’t tight enough, the moisture can evaporate too quickly, resulting in dry rice. If your rice seems dry, drizzle in 2 to 4 Tablespoons of boiling water, cover with the lid, and let it rest off the heat for 5 minutes. The rice will absorb the water and will become moist and fluffy.
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
Ingredients
- 1 cup white rice, (long, medium, or short grain rice)
- 2 cups filtered water, or use 1 3/4 cups for firmer individual grains
- 1/2 tsp sea salt
- 1 Tbsp unsalted butter, optional (or use olive oil)
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. 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 5-10 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. 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
Filed Under
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.
- Cilantro Lime Rice
- Chicken and Rice Soup
- Instant Pot Chicken and Rice
- Mushroom Rice Pilaf
- Parsley Rice
- Chicken and Wild Rice Soup
- Mexican Beef and Rice Skillet
- Fish Taco Bowls
- Apple Rice Pudding
Nope I haven’t been doing it wrong. I do it just like you do which is the way I learned from a box of Uncle Ben’s rice 40 years ago. 2:1 ratio liquid to rice. Cover when boiling and cook for 18-20 minutes.
There are many other ways to make rice; there is no one right way.
Thank you so much for sharing that with me, Cindy!
Guess what I had for dinner tonight? A wonderful and succulent meal.
I will have it again for sure!
Thank you Natasha. 🙂
Thanks, glad you enjoyed your dinner!
Several of my widowed friends who never learned how to fluff rice from their wives have a common problem. How to fluff cooked rice properly to prevent clumping together after being refrigerated. Any suggestions?
Many thanks in advance.
Hi! Rinsing the rice before cooking removes the extra starch on the outside of the rice, making it slightly less sticky. To rinse, place rice in a fine mesh colander and rinse 20 seconds or until the water runs clear underneath. This as well as fluffing the rice will help prevent some of the sticking.
Perfect rice. I’ll chill it to make Chinese fried rice. I enjoy your sight
Hi Zoe! So glad to hear that you enjoy my recipes. Thank you.
Asian white sticky rice please? Love the rice at the chinese restaurants. Mine never comes out dried and sticky. Adore your web site!!!!!!!!!!!!!
Thank you for the suggestion, I’ll try to add that to our list. I’m glad you’re enjoying our recipes!
Natasha, I struggle with white rice … Jasmine is what I use and we like the final rice to very very soft, with NO crunch left at all. I think my problem may be my saucepan … there is a vent hole in the lid. I think there is enough steam escaping that we run out of water/steam well before the 18 miunites is up. Advice?
Hi Doug, I have successfully made this in a vented lid. If there’s too much steam or pressure in the pot, the vent will allow just the right amount to escape so your rice isn’t soggy (which can be the result of not letting any steam escape). But maybe it would be worth trying another pan and lid to see if that fixes the issue you are facing…
So easy to follow and make! Mine came put perfect 🙂
Thank you so much!
I’m so glad you enjoyed it!
Thank you for offering the basics, in addition to your delicious recipes. I grew up in a household where there was always rice, and when I asked my mom to teach me how to cook it, with exact instructions, she was never able to do so, because she just knew how to get it right. I appreciate your detailed instructions, and when I follow them, my rice is always perfect. Thank you for thinking of everything on your website.
You’re so welcome, Monica. I’m glad this was so useful for you. Thank you for your good feedback!
Years ago we were told by health experts to rinse rice a few times till the water is clear before cooking. The reason is to remove some of the arsenic from the paddy fields. 90% of rice is grown abroad. As some commentators have said it removes the sticky/gummy texture when rinsed. I have found that the amount of water to add depends on the the type & brand of rice. I suggest to use a heavy bottom pot for stove top cooking to prevent burnt rice at the bottom. Below are measurements I have found successful. I prefer cooking my rice in the microwave.
RICE
* Wash rice 3-5 x’s till water is clear
* 1/2 teas. salt to each cup of raw rice for cooking
Ratio of water to white rice for long grain, basmati or jasmine
* 1C rice = 2C water
* 2C rice = 3C water
* 3C rice = 4C water
* 4C rice = 5 1/2C water
* 5C rice = 7C water
Cooking rice in microwave
* Use microwave oven proof dish
* Leave lid slightly ajar so steam can escape
* Initial setting is High power to get water hot. 5 mins. for 1C rice then add 1 min. for each additional cup of rice
* Use Low power setting for the rest of cooking time
* When microwave stops, cover completely with lid & let it rest for 5 minutes before serving.
* Rice is cooked when no longer opaque. If not, add only hot water to rice & microwave additional 1-2 mins
* Fluff only with two pronged fork if desired to prevent clumps
Tips
* Use broth instead of water, but do not add additional salt
* Add 1-2 Tbls of oil or butter (add more depending on quantity) & some whole spices-1 or 2 of the spice itself for each C of rice (peppercorns, cloves, bay leaf, cinnamon stick) to washed rice in the pot, do not add cooking water yet, stir & microwave at High power for 1 min intervals, stir each time till whole spice swells & is fragrant. This should take no more than a couple minutes
* Now add cooking water & microwave High power for 5 mins for 1C rice. Add an additional minute for each C of rice
* Reduce power to Low & cook 15 minutes for 1C of rice. Add an additional 5 mins for every cup of rice cooking
Brown rice
* Increase water measure by 1/2C using ratio of white rice above
* Cooking time is 1C = 40mins, then an additional 5 mins for every additional cup of rice
* Good rule of thumb is water should be 1 inch above rice in pot before cooking
I followed your recipe exactly, but my rice turned out mushy. I didn’t rinse the rice. I sis also make your Chicken Broccoli Stir Fry and by the time that was dine, the rice had dried up a bit, but it was still clumpy.
Hi Annabelle, I haven’t had that experience, but I’m curious if you used the same rice we recommend or a different one? Short/ long-grain vs. converted rice.. all take on water differently, resulting in a different outcome. I hope you give this another try soon.
This sounds like the same way I cook my rice on the stove, except I use regular salt! Thanks
Thank you so much for sharing that with me.
One cup of instant rice yields how much cooked rice?
Servings: 4 people (makes 3 cups cooked rice)
HI, do I need to wash the rice first??
Hi Quita, see the note in the recipe titled: “Should I Rinse Rice or Soak Rice?” It explains when to and when not to. I hope that helps.
Hi Natasha,
I’m not sure what I did wrong. The cooked rice turned a little mushy and clumped while the rice at bottom of the saucepan got a little brown! I thought I followed the recipe to the tee. Lol. I did use Thai jasmine rice though! Does that make a difference. Any tips would be very helpful!
Hi Anju, did you soak the white rice? Soaking Jasmine rice or white rice is not recommended because it is naturally soft and can result in mushy rice.
I have found that using the Le Creuset Rice Pot works the best. Bar none.
Finally, after 60 years of cooking, I know how to cook the perfect rice….Thanks
Yay love it! I’m glad you think it’s perfect, Donna.
Is it ok to use oil instead of butter?! It’s what I’ve always been told. Please advise
I look forward to trying it your way!
Hello Edda, I haven’t really tried that yet to advise. If you do an experiment, please share with us how it goes.
What about brown rice? Will this recipe work for brown rice as well?
HI Marlyn, brown rice would require more water and a significantly longer cooking time.
My wife always made the best rice ever. Then she started making it in the micro. Nothing but lumps, bumps and clumps. Then Natasha came along, we tried your recipe and it was beautiful. Light, fluffy and delicious to season. Thanks again for sharing another of your wonderful recipes. Gonna make your fast cabbage rolls now and need some rice.
Awww that’s the best! Thank you so much for sharing that with me.
I have cooked rice for decades; usually, it was fine….however, sometimes, I missed the mark.
Thanks to your info, my rice is always on target. I did not know to let rice sit covered, for a few mins, if water was on the bottom. Also, I now have more knowledge on types of rice. Thanks…
You are most welcome. I hope that you will love every recipe that you will try!
Love you Natasha. I have tried so many of your recipes and enjoyed them all..quick easy and delicious…the lasagne,the shrimp Alfredo,the garlicky chicken and mushroom ..garlic herbed lamb chops…yummy for my tummy …looking forward to dine Christmas dinner menus….
Wow! That’s just awesome Jasmine! Thank you for that great review!