How to Cook Rice on the Stove

Long grain white rice in a blue platter.

5 from 1 vote

How to Cook Rice on the Stove

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!

Prep Time5

Cook Time18

Resting Time5

Total Time28

Course: Dinner, Lunch

Cuisine: American, Asian

Servings: people

Calories: 356kcal

Author: Irina

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

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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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