How to Cook Rice
Learn how to cook rice on the stove with simple water ratios, rinsing tips, resting time, sticky-rice fixes, common mistakes, troubleshooting, and FAQs.
Quick Answer
To cook basic white rice on the stove, rinse 1 cup rice until the water is mostly clear, add it to a pot with about 1.5 cups water and a pinch of salt, bring to a boil, cover, reduce to low heat, cook for about 15 minutes, turn off the heat, rest covered for 10 minutes, then fluff with a fork.
Ingredients and Tools
- 1 cup white rice
- About 1.5 cups water for rinsed long-grain white rice
- Pinch of salt
- Medium saucepan with tight lid
- Fine-mesh strainer or bowl for rinsing
- Fork
Safety Precautions
- Use low heat after boiling so the pot does not boil over.
- Keep steam away from your face and hands when lifting the lid.
- Refrigerate leftover cooked rice promptly in a covered container.
Step-by-Step Instructions
- Step 1
Measure the rice
Start with 1 cup rice for a beginner-friendly batch. Note the amount so you can match the water correctly.
- Step 2
Rinse the rice
Rinse under cool water until the water is less cloudy. This removes surface starch and helps the grains stay separate.
- Step 3
Add rice, water, and salt to a pot
For rinsed long-grain white rice, use about 1.5 cups water per 1 cup rice. Add a pinch of salt.
- Step 4
Bring to a boil
Use medium-high heat until the water bubbles.
- Step 5
Cover and reduce heat
Put on a tight lid and reduce heat to low. Avoid lifting the lid while rice cooks.
- Step 6
Cook gently
Cook about 15 minutes for many white rice types. Brown rice and specialty rice need more time and water.
- Step 7
Rest covered
Turn off the heat and let the pot sit covered for 10 minutes. This finishes steaming and improves texture.
- Step 8
Fluff and serve
Use a fork to gently loosen the grains before serving.
Practical Example
Example: You rinse 1 cup jasmine rice, add 1.5 cups water and a pinch of salt, boil, cover, simmer on low for 15 minutes, rest for 10 minutes, then fluff. The rice is tender without being mushy.
Common Mistakes
- Using high heat the whole time
- Lifting the lid repeatedly
- Skipping the rest period
- Using the same water ratio for every rice type
- Stirring rice while it cooks
- Leaving cooked rice at room temperature too long
Troubleshooting
Rice is too wet
Cook uncovered on very low heat for a few minutes or rest covered longer. Next time use slightly less water.
Rice is hard in the center
Add a small splash of water, cover, and cook on low for a few more minutes.
Rice burned on the bottom
The heat was too high or the pot was too thin. Use lower heat and a heavier pot next time.
Rice is sticky
Rinse more thoroughly before cooking and avoid stirring during cooking.
Helpful Internal Links
FAQs
What is the rice-to-water ratio?
For rinsed long-grain white rice on the stove, about 1 cup rice to 1.5 cups water is a useful starting point. Other rice types vary.
Should I rinse rice?
Rinsing helps remove surface starch and can make rice fluffier. Some enriched rice labels advise against rinsing because nutrients may wash off.
Can I cook rice without a rice cooker?
Yes. A saucepan with a tight lid works well if you control heat and let the rice rest.
How do I store leftover rice?
Cool and refrigerate leftover rice promptly in a covered container, then reheat thoroughly before eating.
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