How to Cook Rice
This fluffy rice recipe shows how to cook tender, separate grains on the stovetop with simple ingredients and clear timing. It is perfect for everyday dinners, meal prep, bowls, stir fries, curries, and side dishes.
Servings: 4 people
Calories:
Ingredients
- 1 cup Long grain white rice
- 1¾ cups Water
- ½ tsb Salt
- 1 tsb Olive oil or butter optional
- 1 tbsp Fresh parsley optional for garnish
- 1 tsp Lemon juice optional for a brighter finish
Instructions
- Measure 1 cup long grain white rice. This amount makes about 3 cups cooked rice, enough for 4 side dish servings. Use the same measuring cup for both rice and water so the ratio stays accurate.
- Place the rice in a fine mesh strainer and rinse under cool running water for 30 to 60 seconds. Gently move the rice with your fingers until the water runs mostly clear. This removes extra surface starch and helps the cooked grains stay lighter and less sticky.
- Transfer the rinsed rice to a medium saucepan. Add 1¾ cups water, ½ tsp salt, and 1 tsp olive oil or butter if using. Stir once to spread the salt evenly. The rice should be fully covered by water.
- Place the saucepan over medium high heat and bring the water to a gentle boil. This usually takes 3 to 5 minutes. Watch for steady bubbles around the surface. Do not walk away for too long because rice can boil over quickly.
- Once the water boils, reduce the heat to low and cover the pot with a tight fitting lid. The heat should be low enough to keep a soft simmer, not a loud boil. Cook for 15 minutes without lifting the lid. Keeping the lid closed traps steam, which helps the grains cook evenly.
- After 15 minutes, turn off the heat but keep the lid on. Let the rice rest for 10 minutes. This step is just as important as simmering because the trapped steam finishes softening the grains. The rice should smell warm, clean, and gently sweet.
- Remove the lid and use a fork to gently fluff the rice. Do not stir aggressively, because that can make the grains sticky or mashed. The rice should look tender, separate, and lightly steamy.
- Taste the rice. If it needs more seasoning, add a tiny pinch of salt and fluff again. For a fresher finish, add 1 tsp lemon juice or 1 tbsp chopped parsley. Serve warm while the grains are soft and fluffy.
Notes
This method is written for long grain white rice. Brown rice, jasmine rice, basmati rice, and short grain rice may need different water ratios and cooking times.