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How to Cook Rice on the Stove (VIDEO)

Learn how to cook rice perfectly every time. This is our go-to method to make fluffy white rice and it doesn’t get any easier. To cook rice on the stove, all you need is a medium saucepan with a tight-fitting lid.

Home-cooked white rice is a staple in our home. We love it for everything from Arancini Rice Balls to Shrimp Fried Rice, or just as a simple side dish with Baked Chicken Breast for an easy dinner.

Cooked white rice in a saucepan with spoon

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How to Cook Rice Video

Watch Natasha make this easy stovetop white rice. This is a recipe everyone should have in their recipe repertoire. It’s perfect for any recipe that calls for cooked white rice like our Chicken Fried Rice and is excellent served under saucy Beef and Broccoli Stir Fry.

How to Make White Rice

  1. Rinse the rice if desired and drain well. Add rice, salt, and butter (if using) to a medium saucepan.
  2. Pour in water and bring to a boil over medium heat.
  3. Reduce heat to a low simmer, cover, and cook with the lid on for 18 minutes.
  4. Check rice. If there’s any water on the bottom, cover and let it rest 5 minutes off the heat to absorb then serve.
How to cook rice step by step instructions

What Kind of Rice Should I Use?

This tutorial is written for long-grain white rice. Our go-to rice is Jasmine rice, but Basmati long-grain white rice will also work here. We prefer long-grain white rice because it stays fluffy and the grains remain separate after cooking.

Different rice varieties require different cooking methods. If you’re looking for an arborio recipe, make sure you try our Risotto. For brown rice, be sure to check out our Instant Pot Rice (Plov).

Should I Rinse Rice or Soak Rice?

  • Soaking your Jasmine rice or white rice for long periods is not recommended because it is naturally soft and can result in mushy rice.
  • Rinsing rice is optional and depends on personal preference. There are some good reasons to rinse your rice though. Rinsing removes the extra starch on the outside of the rice, making it slightly less sticky and resulting in fluffy and separate grains. It also removes pesticides or arsenic so if you have a diet high in rice then rinsing is a good idea.

To rinse rice: place rice in a fine mesh colander and rinse 20 seconds or until the water runs clear underneath. Drain well in the colander before cooking.

Jasmine white long grain rice in a measuring cup with rice surrounding the base

How do you know when rice is cooked?

  • Set a Timer: For consistent perfectly cooked rice every time, our best advice is to set a timer while cooking. Fully cooked rice will be fluffy and tender all the way through.
  • 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 rest 5-10 minutes off the heat until water is fully absorbed.
Perfectly cooked white rice on a serving spoon

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 frozen without needing to thaw. Here is the process we use to freeze rice.

  • 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. Sprinkle 1 Tbsp of water over the rice and reheat portions covered in a microwave-safe container for 2-3 minutes.

To Cook 2 Cups of Rice

1 cup of uncooked rice will yield 3 cups of cooked rice. If you need more, you can easily scale the recipe up or down, just keep in mind the rice-to-water 1:2 ratio (1 cup rice to 2 cups water). To double the recipe, use 2 cups of rice and 4 cups of water. If scaling up, make sure you are using a pot that is large enough for the rice to expand as it cooks.

Can I Substitute the Water?

For more flavorful rice, you can substitute water with chicken broth or vegetable broth as we use in our Creamy Chicken and Rice recipe. If substituting with stock, you will want to add less salt or salt to taste.

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. My sister Anna taught me this trick to make rice moist. Drizzle in 2 to 4 Tablespoons of boiling hot water and you can stir in an extra tablespoon of butter if desired, then cover with the lid and rest for 5 minutes. The rice will absorb the water and will become moist and fluffy.

Frozen and reheated white rice in a serving bowl with fork garnished with chives

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.

What to Serve with White Rice

Rice is so versatile. You can put it into rice soup, serve it as a plain buttery side, and it’s also amazing served under stir fry. Some of our favorite recipes to serve over rice are:

How to Cook Rice on the Stove

4.97 from 57 votes
Author: Natasha Kravchuk
perfect cooked white rice on stovetop
Learn how to cook rice perfectly every time. This is our go-to method to make fluffy white rice and it's so easy. To cook rice on the stove, all you need is a medium saucepan with a tight-fitting lid.
Prep Time: 2 minutes
Cook Time: 18 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4 people (makes 3 cups cooked rice)
  • 1 cup long grain white rice, (we used Jasmine rice)
  • 2 cups water, preferably filtered
  • 1/2 tsp sea salt
  • 1 Tbsp unsalted butter, optional, or added to taste

Instructions

  • Rinse your rice if desired and drain well. In a medium saucepan, add 1 cup rice, 1/2 tsp salt, and 1 Tbsp butter (if using) to the pan.
  • Add 2 cups water and bring to a boil, uncovered, over medium heat.
  • Reduce heat to a low simmer, cover with a tight fitting lid and cook for 18 minutes. You should hear faint simmer and hissing sounds while it’s cooking.
  • After 18 minutes*, remove the pan from the heat and let it rest for 5-10 minutes with the lid on then fluff with a fork and serve hot.

Notes

*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. 

Nutrition Per Serving

194kcal Calories37g Carbs3g Protein3g Fat2g Saturated Fat8mg Cholesterol324mg Sodium53mg Potassium1g Fiber1g Sugar89IU Vitamin A17mg Calcium1mg Iron
Nutrition Facts
How to Cook Rice on the Stove
Amount per Serving
Calories
194
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
8
mg
3
%
Sodium
 
324
mg
14
%
Potassium
 
53
mg
2
%
Carbohydrates
 
37
g
12
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
89
IU
2
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: how to cook rice, how to cook white rice
Skill Level: Easy
Cost to Make: $
Calories: 194
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.97 from 57 votes (35 ratings without comment)

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Comments

  • Cindy
    December 3, 2022

    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.

    Reply

    • Natashas Kitchen
      December 3, 2022

      Thank you so much for sharing that with me, Cindy!

      Reply

  • Jean
    August 29, 2022

    Guess what I had for dinner tonight? A wonderful and succulent meal.
    I will have it again for sure!
    Thank you Natasha. 🙂

    Reply

    • Natasha's Kitchen
      August 29, 2022

      Thanks, glad you enjoyed your dinner!

      Reply

  • Masa Nakamura
    August 22, 2022

    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.

    Reply

    • NatashasKitchen.com
      August 22, 2022

      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.

      Reply

  • Zoe
    July 11, 2022

    Perfect rice. I’ll chill it to make Chinese fried rice. I enjoy your sight

    Reply

    • NatashasKitchen.com
      July 11, 2022

      Hi Zoe! So glad to hear that you enjoy my recipes. Thank you.

      Reply

  • Christine
    June 6, 2022

    Asian white sticky rice please? Love the rice at the chinese restaurants. Mine never comes out dried and sticky. Adore your web site!!!!!!!!!!!!!

    Reply

    • Natasha's Kitchen
      June 7, 2022

      Thank you for the suggestion, I’ll try to add that to our list. I’m glad you’re enjoying our recipes!

      Reply

  • Doug
    May 16, 2022

    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?

    Reply

    • NatashasKitchen.com
      May 16, 2022

      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…

      Reply

  • RGodwin
    May 5, 2022

    So easy to follow and make! Mine came put perfect 🙂
    Thank you so much!

    Reply

    • Natashas Kitchen
      May 5, 2022

      I’m so glad you enjoyed it!

      Reply

  • Monica
    November 4, 2021

    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.

    Reply

    • Natasha's Kitchen
      November 5, 2021

      You’re so welcome, Monica. I’m glad this was so useful for you. Thank you for your good feedback!

      Reply

  • Dorothy
    August 28, 2021

    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

    Reply

  • Annabelle
    May 16, 2021

    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.

    Reply

    • Natashas Kitchen
      May 17, 2021

      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.

      Reply

  • Kay Carlisle
    April 22, 2021

    This sounds like the same way I cook my rice on the stove, except I use regular salt! Thanks

    Reply

    • Natashas Kitchen
      April 22, 2021

      Thank you so much for sharing that with me.

      Reply

  • Cheryl L Hejnosz
    April 18, 2021

    One cup of instant rice yields how much cooked rice?

    Reply

    • Natasha's Kitchen
      April 18, 2021

      Servings: 4 people (makes 3 cups cooked rice)

      Reply

  • Quita
    April 17, 2021

    HI, do I need to wash the rice first??

    Reply

    • Natashas Kitchen
      April 17, 2021

      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.

      Reply

  • Anju
    April 11, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 12, 2021

      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.

      Reply

  • Dale Johnson
    January 30, 2021

    I have found that using the Le Creuset Rice Pot works the best. Bar none.

    Reply

  • Donna D S Jones
    January 28, 2021

    Finally, after 60 years of cooking, I know how to cook the perfect rice….Thanks

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Yay love it! I’m glad you think it’s perfect, Donna.

      Reply

  • Edda Pearman
    January 25, 2021

    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!

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Hello Edda, I haven’t really tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Marlyn
    December 14, 2020

    What about brown rice? Will this recipe work for brown rice as well?

    Reply

    • Natasha
      December 14, 2020

      HI Marlyn, brown rice would require more water and a significantly longer cooking time.

      Reply

  • Grampa Joe
    November 27, 2020

    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.

    Reply

    • Natashas Kitchen
      November 27, 2020

      Awww that’s the best! Thank you so much for sharing that with me.

      Reply

      • Dj
        December 27, 2020

        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…

        Reply

        • Natasha's Kitchen
          December 27, 2020

          You are most welcome. I hope that you will love every recipe that you will try!

          Reply

  • Jasmine Hubah
    October 12, 2020

    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….

    Reply

    • Natashas Kitchen
      October 12, 2020

      Wow! That’s just awesome Jasmine! Thank you for that great review!

      Reply

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