Learn how to cook rice that’s perfect every time. This is my go-to method for cooking fluffy rice on the stovetop, using the perfect 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 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 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?
- Soaking white rice for long periods is not necessary since it’s naturally soft and can result in mushy rice.
- Rinsing rice is a great idea for cleanliness to remove dust and to remove 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. Rinsing is critical to 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.
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 rice-to-water ratio, i.e., 2 cups rice to 3 cups water. Crucial Tip: Keep the cook time at 18 mins, but use a larger saucepan so the rice has room to expand and doesn’t pack down and get gummy.
Why is My Rice Dry and How to Fix It
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)
- 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. 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. 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
- Creamy Chicken and Rice
Natasha you should always rinse the rice many times before cooking and you must make sure that you don’t put too much water as it gets soggy. I was born and raised in China so I am very particular with my rice. By the way I am Russian. I use a lot of your recipes and I love them.
Thank you, Irene! I’m glad you love my recipes.
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!
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!