Welcome to the delightful world of rice preparation! This post will guide you, step-by-step, on how to cook rice on the stove. From selecting the right type of rice to mastering the ideal water-to-rice ratio, here you will find a foolproof method to achieve perfectly cooked rice every time!
Just like the foundation of any buckwheat dish, the foundation of any rice-based dish lies in the process of cooking the rice. Once you master this skill, you'll be able to make an array of tasty rice dishes, including this Curried Rice Sautee and this Sausage and Rice Salad recipe!
Jump to:
Ingredients
- Rice: The recipe at the end of this post calls for long-grain white rice but for your reference, please see this guide to the ideal water-to-rice ratio for each type of rice.
- Salt: for seasoning the rice.
- Butter: A small amount of butter enhances flavor; it adds a delicious and slightly nutty flavor. This is especially popular for white rice.
See the recipe card at the end of this post for the full ingredient list and quantities
Substitutions and additions
- Water: Instead of using water, you can cook the rice in broth for added flavor. Vegetable, chicken, or beef broth will work. You may need to add less salt, or not add salt at all if your broth is not sodium-free. This depends on your salt preferences.
- Butter: Adding butter is a personal preference and completely optional. Many people enjoy the added depth and silkiness. You can also use cooking oil (such as olive oil or vegetable oil) to add richness to the rice. This can be a great option if you prefer a slightly lighter taste compared to butter.
- Add other seasonings: you can experiment with adding herbs, spices, or aromatics like garlic to infuse even more flavor into your rice. Like in this Chicken, Sausage, and Rice recipe, I sometimes like to add a teaspoon of turmeric and 1/2 teaspoon of ground black pepper for extra flavor and nutrition.
- Add frozen veggies: If you have some frozen corn, peas, carrots, or a combination of frozen veggies, stir some into the rice about 5 minutes before the rice is cooked. I add them to the rice in these Sweet and Savory Stuffed Chicken Quarters and it's great!
To rinse or not to rinse rice
I've personally always been rinsing rice. It's something my mom's always done and I never knew anything different. Rinsing rice helps remove some impurities such as surface dirt, debris, and chemicals. If you like to find out more about this, I love this post from marthastewart.com about Why It's Important to Wash Rice Before Cooking It. Here are some other considerations for rinsing and not rinsing rice:
Reasons to Rinse Rice:
- Remove Excess Starch: Rinsing rice helps remove surface starch from the grains. This can be beneficial for certain types of rice, especially varieties like Basmati or Jasmine, where you may want to reduce stickiness.
- Prevent Clumping: Rinsing can prevent rice grains from clumping together during cooking, resulting in a fluffier and more separate texture.
- Gets rid of impurities, such as dirt and debris.
Reasons Not to Rinse Rice:
- Nutrient Retention: Rinsing can remove some water-soluble nutrients from rice, such as thiamine. If nutrient retention is a concern, you might choose not to rinse.
- Traditional Methods: In certain cuisines, like Japanese sushi preparation, not rinsing rice is a deliberate choice to preserve the rice's stickiness, which is desirable in specific dishes.
- Flavor Preservation: Rinsing might wash away some of the rice's natural flavors. In dishes where you want the rice to contribute significantly to the overall taste, you may choose to skip rinsing.
Top Tips
- Choose High-Quality Rice: Select rice from trusted brands or sources that adhere to quality standards.
- Read Labels: Check for information on the packaging regarding the cultivation and processing methods. Some brands may provide details on whether the rice has been subjected to additional cleaning processes.
- Local or Imported: Locally sourced rice might have undergone less handling and processing.
Types of rice
Different varieties have distinct flavors, textures, and ideal uses. Here's a guide to help you select the right type of rice for your dish:
| TYPE OF RICE | FLAVOR & AROMA | TEXTURE | BEST USES |
|---|---|---|---|
| BASMATI RICE (long grain) | Fragrant and aromatic. | Long and slender grain, remain separate after cooking. | Ideal for pilafs, biryanis, and Indian or Middle Eastern dishes. Also great for stuffing wraps and burritos. |
| JASMINE RICE (long grain) | Floral and slightly sweet. | Soft and slightly sticky. | Commonly used in Southeast Asian cuisine, especially Thai dishes. Also great for pilafs and rice salads. |
| WHITE RICE (long grain) | Mild and neutral. | Light and Fluffy, with grains that remain separate. | Versatile and suitable for side dishes, casseroles, or as a bed of saucy dishes. |
| SHORT-GRAIN WHITE RICE | Mild flavor and aroma. | Soft and sticky when cooked. | Ideal for Japanese and Korean dishes like sushi, rice bowls, and desserts. |
| BROWN RICE (both short and long grain available) | Nutty and hearty. 100% whole grain. | Chewier than white rice, with a slightly firmer texture. | More nutritious option for a variety of dishes, such as stir-fried and grain bowls. |
| ARBORIO RICE (short grain) | Mild flavor and aroma. | Creamy and sticky when cooked. | Essential for making risotto. It absorbs flavors well. This rice should not be rinsed. |
| WILD RICE (comes in different sizes) | Earthy and nutty. | Chewier than white rice, with a slightly firmer texture. | Often used in blends with other rice types, salads, or as a side dish. |
| PARBOILED RICE (parboiling rice is a process that involves soaking rice, steaming it, then drying it before milling) | Nutty | Firm and fluffy | Can be found in both long-grain and short-grain varieties. It is used to cook pilaf, curries stews, and rice salads. It’s perfect for meal prep. |
The ideal water-to-rice ratio for each type of rice
The water-to-rice ratio can vary slightly based on personal preference and cooking methods, but here are general guidelines:
| TYPE OF RICE | RATIO | COOKING TIME |
|---|---|---|
| BASMATI RICE | 1.5 parts water to 1 part rice | 15-20 minutes |
| JASMINE RICE | 1.5 parts water to 1 part rice | 15-20 minutes |
| WHITE RICE | 2 parts water 1 part rice | 15-20 minutes |
| SHORT-GRAIN WHITE RICE | 1.5 parts water to 1 part rice | About 15 minutes |
| BROWN RICE | 2.5 - 3 parts water to 1 part rice. | About 40 - 45 minutes |
| ARBORIO RICE | Approx. 3 to 4 parts liquid to 1 part rice. | Stirring frequently, usually 18-20 minutes. |
| WILD RICE | 3.5 parts water to 1 part wild rice | Simmer 30 minutes, turn off heat, then let stand on burner, covered, for 30 min. |
| PARBOILED RICE | 2 parts water to 1 part parboiled rice | 15-20 minutes |
It's also helpful to read the package instructions for the specific rice you have; they usually provide recommended water-to-rice ratios and cooking times.
Preparation
STEP 1: Boil Water
Add water to a non-stick pot with a tight-fitting lid and bring to a boil over high heat.
STEP 2: Rinse Rice
Meanwhile, rinse the rice in a fine mesh strainer under cold water until the water runs clear. If it's hard to tell if the water is clear enough, place a glass under the strainer to see when the water clears.
STEP 3: Cook Rice
Stir in the rinsed rice, season with salt, and add butter or oil (if using). Bring back to a boil then reduce heat to simmer and cover with a tight-fitting lid. Allow the rice to simmer for approximately 17-18 minutes.
STEP 4: Rest and Fluff
Once the water is absorbed and the rice grains are tender, turn off the heat and allow it to rest under the covered lid for about 5 minutes. Then, fluff the rice with a fork.
Top Tips
- Rinsing rice removes excess surface starch and prevents the rice from becoming too sticky.
- Use a pot with a tight-fitting lid to trap steam and ensure even cooking. Non-stick pots are convenient for preventing rice from sticking to the bottom.
- Avoid Stirring Too Much: Stirring rice excessively can make it sticky. Stir once or twice, then let it simmer undisturbed.
- After the rice is cooked, let it sit with the lid on for a few minutes. This allows any remaining steam to finish cooking the rice and makes it easier to fluff with a fork.
Frequently Asked Questions
White and parboiled rice varieties generally do not need soaking. Rinsing the rice under cold water is sufficient. If you choose to soak white rice, 15-20 minutes is plenty. Soaking brown and wild rice before cooking is a good practice. It helps reduce the cooking time and can improve the texture. Soak the rice for at least 30 minutes to a few hours, drain, and then cook using the appropriate water-to-rice ratio. Wild rice can even be soaked overnight.
To soak, simply rinse the amount of rice you will be cooking, place it into a bowl or a container, and pour enough water (room temperature, or cold) over the rice to fully submerge it. The water should cover the rice by at least an inch or two. Drain the water before cooking.
There may be several issues: Using too little water can result in undercooked rice.
Check the recommended water-to-rice ratio on the rice package or use the general guidelines provided. Another reason could be not cooking the rice for a sufficient amount of time. If your rice consistently turns out undercooked, try extending the cooking time slightly. Also, rice that has been stored for an extended period may take longer to cook. Use relatively fresh rice, and check the expiration date on the package. Also, boiling rice at high heat may cause the water to evaporate too quickly, leaving the rice undercooked. Cook rice over low heat once it comes to a boil. Simmering allows the rice to absorb the water gradually.
You know white rice is done when the grains are tender and separate, not mushy or crunchy. Water should be fully absorbed. Taste a few grains to ensure they are cooked to your desired level of tenderness. For brown rice the grains will be slightly darker in color, and they may appear a bit split or cracked. Wild rice has a chewy texture even when fully cooked. The grains will pop open, and you may see a white interior.
Serving suggestions
Rice is a great side dish! Serve it with my Stir-Fried Chicken Thighs or these Slow Cooker Sweet Duck Legs. Top the rice with these Healthy Turmeric Oven Roasted Vegetables. Serve it with a salad, such as my Sweet and Crunchy Beet Salad or the Simple Corn and Marinated Mushroom Salad. A seafood dish, such as this Pan Seared Salmon with Vegetables would also taste amazing!
Storing and reheating rice
Store cooked rice in a shallow container and refrigerate it within 2 hours of cooking. Consume refrigerated rice within 3-4 days. If you need to store rice for an extended period, you can also freeze it. Divide it into portions, and place it in airtight containers or freezer bags.
You can reheat the rice in a microwave or on the stovetop.
- Microwave: Place the rice in a microwave-safe container, add a splash of water to maintain moisture, cover with a microwave-safe lid or damp paper towel, and heat in short intervals, stirring between each interval.
- Stovetop: Reheat rice on the stovetop by adding a bit of water or broth to prevent it from drying out. Heat over medium-low heat, stirring frequently until thoroughly reheated.
Other how-to guides
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Recipe
How to Cook Rice on the Stove
Equipment
- 1 Pot with a tight-fitting lid for cooking the rice
- 1 Fine Mesh Strainer for rinsing rice
Ingredients
- 4 cups water
- 2 cups rice long grain white rice, Basmati, Jasmine
- 1 teaspoon salt
- 2 teaspoons butter unsalted - optional
Instructions
- Add water to a non-stick medium pot with a tight-fitting lid and bring to a boil over high heat.
- Meanwhile, rinse the rice in a fine mesh strainer under cold water until the water runs clear. If it's hard to tell if the water is clear enough, place a glass under the strainer to see when the water clears.
- Stir in the rinsed rice, season with salt, and add butter or oil (if using). Bring back to a boil then reduce heat to a simmer and cover with a tight-fitting lid. Allow the rice to simmer for approximately 17-18 minutes.
- Once the water is absorbed and the rice grains are tender, turn off the heat and allow it to rest under the covered lid for about 5 minutes. Then, fluff the rice with a fork.
Notes
-
- Rinsing rice removes excess surface starch and prevents the rice from becoming too sticky.
-
- Use a pot with a tight-fitting lid to trap steam and ensure even cooking. Non-stick pots are convenient for preventing rice from sticking to the bottom.
-
- Avoid Stirring Too Much: Stirring rice excessively can make it sticky. Stir once or twice, then let it simmer undisturbed.
-
- After the rice is cooked, let it sit with the lid on for a few minutes. This allows any remaining steam to finish cooking the rice and makes it easier to fluff with a fork.
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