How to cook white rice – easily and perfectly

How to cook rice in a potentiometer on the stove (my default), microwave or oven ! My method acting to make steamed rice is childlike and foolproof – no wash, no colanders, or any of the other crabbed techniques called for in other recipes. Your rice will be downy and tender every single time – never gluggy or mushy. And I ’ m a rice snob !
Use this recipe for : short-circuit, culture medium and farseeing grain white rice. See branch directions for : jasmine, basmati and embrown rice .
How to cook rice featured image graphic
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Rice Types | Biggest Mistakes | No gargle ! | Troubleshooting | useful Info

How to cook rice

Everyone should know how to cook rice absolutely – without a rice cooker ! so today, I ’ molarity sharing how I cook rice, 3 different ways :

  1. Stove in a pot ( 13 min ) – the best results, the way I normally make rice ;
  2. Oven ( 35 min ) – the most hands off way, and the easiest way to cook rice in big batches ;
  3. Microwave ( 12 min ) – the fastest, hands off way

How to cook rice instructions

Which rice to use for this recipe

Use this rice recipe for: 

  • long grain white rice
  • medium grain white rice
  • light texture blank rice except sushi rice ( which is a type of short grain rice, see below )

See separate recipes for:
DO NOT use this recipe for:

  • sushi rice – use the directions in this recipe
  • raving mad rice ( cook per this recipe ), black rice, or other special rices
  • risotto rice – use a risotto recipe
  • paella rice – function this Paella recipe
  • quinoa – follow this recipe

How to cook white rice

Wondering about the difference between rice types?

The general rule is that the shorter the rice ingrain, the stickier the rice. Sticky doesn ’ t meany gummed ! It barely means the grains stick together more, quite than being crumbly, so they are easier to eat with chopsticks .
The longer the grain, the less sticky it is. Basmati is the least muggy rice ( indian food international relations and security network ’ metric ton eat with chopsticks ! ), short grain is the most sticky. ( eg. Sushi rice is a character of short ingrain rice, and it has to be sticky in decree for sushi rolls to stay in concert. You can ’ thymine make sushi rolls with basmati rice ! )
Close up photo of perfect fluffy rice cooked on the stove

Rice to water ratio

For 1 cup of rice, you will need 1.5 cups of water for to cook rice on the stove or in the oven .
The water needs to be increased to 2 cups to cook rice in microwave .
If you rinse the rice*,  reduce the water by 2 tablespoons per cup of rice .
* You don ’ t need to rinse rice to have fluffy rice if you use the correct cook method acting and rice to water proportion ! More on the to-rinse-or-not-to-rinse debate below .

How to cook rice on the stove

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How to cook rice on the stove (my default method)

  1. place 1 cup of rice ( no gargle ! ) and 1.5 cups water in a saucepan and bring to a churn over medium high – no lid ;
  2. Turn heat down to low, cover with eyelid, and leave for 13 minutes ;
  3. With lid still on, remove saucepan from stave and stand for 10 minutes ; and
  4. Fluff with a rice paddle, rubber spatula or branch, marvel at perfective fluffy rice! { See recipe video for a good near up ! }

How to cook rice perfectly on the stove (NO RINSING!)
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This is my default way of cooking rice, and of the 3 methods I ’ m sharing nowadays, it yields the best result – the closest to using a rice cooker. All the rice cooks evenly, the grains are tender but not mushy, and the airfoil of the grains are not bathetic and gluey .
There is no motivation to rinse rice if you use my rice cooking method !
Photo of cooked rice in a saucepan - how to cook rice on the stove
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How to cook rice in the oven

utilitarian for hands off, big batch rice cooking .

  1. Place rice and boiling water* in a small casserole with a hat ( or use a pan and thwart ) ;
  2. cover with lid, bake at 200°C/390°F ( 180°C fan ) for 35 minutes ;
  3. Remove from oven and stand for 10 minutes ; and
  4. bagatelle with crotch, wonder at absolutely cooked downy oven baked rice. { See recipe video recording for a thoroughly close up ! }

* Boiling water helps rice fudge more evenly in the oven because the water doesn ’ metric ton necessitate clock to come up to temperature in the oven ( which can take over 10 minutes ) .
How to cook rice in the oven
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This is my future prefer method to cook rice. It ’ s not a perfect as rice cooked on the stove because some of the rice on the edges gets a bitty bit crisp. But it is still very very beneficial and the minor compromise is worth the convert of this entirely hands-off method of cooking rice.
Some people think rice should not be sticky at ALL, but that ’ s not right ! Rice is supposed to be a act sticky, otherwise 5 billion Asians would struggle to eat rice with chopsticks !
Close up photo of chopsticks holding white rice
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How to cook rice in the microwave

useful emergency method ! I use this when I ’ megabyte scrambling for rice props in photograph !

  1. home 1 cup of rice and 2 cups of boiling water in a microwave proof round^ container  that ’ randomness 3 to 4 times taller  than the water level ( the body of water bubbles up quite a draw ) ;
  2. Microwave uncovered for 12 minutes on high ;
  3. Remove from microwave, cover then rest for 10 minutes;
  4. Fluff and enjoy !

* Most microwaves heat things from the outside in. Using boil water helps rice cook more evenly.
^ Round container cooks more evenly than square or rectangle, but not critical .
How to cook rice in the microwave
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Cooking rice in the microwave is just equally fast as using the stove, but it ’ mho more hands off. BUT microwave rice is not quite arsenic adept as cooking rice on the stave. The rice doesn ’ metric ton fudge quite as evenly, but the difference is borderline and I ’ megabyte reasonably certain entirely rice snobs can tell the difference !
You might turn your nose up at the remember of microwave rice… but it ’ second extremely handy to know how !
Photo showing how to cook rice in the microwave - perfectly!
When I ’ molarity cook on the job and need rice for stir fries or curries or something else I ’ megabyte fritter, rice gets made in the microwave more frequently than not – for diaphanous appliance. Things get reasonably feverish around here on shoot days !
hera ’ s a look at the rice cooked in the microwave. Hard to capture the texture in photograph, but it is downy and doesn ’ thyroxine have that unpleasant gluey surface on the grains. You can see it better in the recipe video below !
Rice cooked in the microwave in a container
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The biggest mistake you’ve been making all your life

The biggest mistake people make when cooking rice is using too much water  with most recipes calling for 2 cups of water to 1 cup of rice for stovetop cook. This about guarantees excessively piano rice with gluey surfaces .
The problem of besides much water system is then exacerbated by rinsing the rice, with promises that removing the excess starch will make your rice downy. ever weighed your rice before and after rinsing ? All that extra burden = water .
so actually, recipes that call for 2 cups of water AND rinsing rice end up using about 2 1/4 cups of water system for 1 cup of rice = excessively soft rice with gummed surfaces .
The perfect rice to water ratio is 1:1.5 for the stove. If you insist on rinsing the rice, reduce the water by 2 tablespoons .
Photo of oven baked white rice in a casserole pot, fresh out of the oven ready to serve
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There is no indigence to rinse rice to make it fluffy!

There ’ s a widely held belief that rinsing rice is the key to to successful rice, that doing this washes away excess starch on the rice grains which makes the rice extra downy .
Yes that ’ south true, it does wash away overindulgence starch .
But your rice will still be beautifully fluffy even without rinsing if you use my 1:1.5 rice to water ratio and cook method for the stove ( or other methods above ) .
The only reason to rinse rice are under the adopt circumstances :

  • to clean it – if you ’ ve purchased it at street markets or alike ( internet explorer not in packages at grocery stores ) and you ’ re concerned about how clean it is, washing the rice will remove impurities ;
  • flavoured rices –  there are some rice recipes I ’ ve shared that call for rinsing in circumstances where early ingredients create a thick cooking liquid. thus to ensure the rice is still downy, I rinse the rice and sometimes tied equality boil it beforehand eg. Biryani, Curried Rice with Carrots, Coconut Rice .

If you DO rinse rice, you need to reduce water by 2 tablespoons for each cup of rice because the rice has some remaining urine clinging to it ( weigh your rice before and after rinsing – the weight increase is all water system ! ) .

How do you wash rice?

Easiest way is to use a bowl, occupy with water and swish rice approximately, then pour water off. Do this 4 times or therefore. note : The water will never get wholly acquit .
How to wash rice
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Troubleshooting!

  • Scorched base – when you fluff the rice, you discover the base of the batch is bite .
    • Heat was excessively high – some stoves are more herculean than others, and might be excessively mighty for the saucepan size you are using. Move to a smaller burner .
    • Pot is excessively large – don ’ metric ton consumption a large toilet for a small sum of rice. This causes the liquid to evaporate excessively cursorily inside the batch, which will result in the rice being scorched .
  • Water not absorbed – don ’ t take the rice off the stove until the fluent is fully absorbed ( joust saucepan to check ). 13 minutes is the average clock time for an average stave, but if yours is weaker, it might take 15 to 17 minutes. In summation, don ’ thymine hop resting the rice for 10 minutes after cooking. During this stage, any residual water will be absorbed !
  • Rice not properly cooked – raggedly cooked rice grains, with some still hard
    • Did you peek while the rice was cooking ? That will allow steam to escape which stops the rice from cooking properly !
    • Did you rest the rice for 10 minutes ? This is when the rice finishes cooking .
    • Did you use an appropriate size pot ? Don ’ triiodothyronine use a giant caldron to cook 1 cup of rice ! That will make the melted melt excessively fast .
    • Fix it! Add an extra 1/4 cup water system for every 1 cup rice you used, then put it back on the stove with the eyelid on for 5 minutes on broken, then rest 10 minutes .
  • Rice too hard for your taste – my recipe makes rice aluminum dente, the asian means, like it ’ s served at your front-runner chinese, Thai, japanese and early asian restaurants. It may be a touch fast for some people who grew up on softer rice. Use my base recipe as your starting point, then add an extra 2 tbsp body of water for your adjacent batch and see if it ’ s soft enough for your taste. For each batch after that, add an extra 1 tbsp water until it ’ s the right texture for you .
  • Overflow mess  on the stave or microwave – the saucepan should be about 4 to 5 times the water level and should have a dense lid. For microwave rice, ensure the container is at least 4 times the stature of the water level. Oven baked rice doesn ’ deoxythymidine monophosphate have overflow problems because it cooks more lento .
  • Cooking rice at high altitude – for stave, add 1 moment extra cook time for every 300m/1,000ft above ocean level. This is the rule of flick for boiling things at high gear elevation – because the boiling sharpen of water is lower so things take longer to cook .

TIPS

  • NO PEEKING, NO STIRRING! Do not lift the hat or stir the rice while it ’ second cook. That ’ s the surefire way to ruin it ! Lifting the hat releases the steam = undercooked / unevenly cooked rice. Stirring = activates starch = gluey rice ( this is the worst ! ) .
  • NEVER skip resting for 10 minutes – this is when the rice finishes cooking in the remainder inflame and the water on the open of each grain is in full absorbed, leaving you with perfectly fluffy, never gluey rice .
  • Don’t bring to heavy BOIL – for stovetop rice, don ’ metric ton bring it to a rapid boiling point because then it ’ s so hot, when you put the lid on it will trap in so much heat it will probably boil over. just bring it to a simmer/gentle boil on medium high ( see video ! ) so there ’ south boastful gentle bubbles on the airfoil and it gets a spot bubbling. You may distillery get a sting of liquid boil over if your eyelid international relations and security network ’ t heavy enough – if this happens, just add 1 tablespoon excess water system next time !

Resting rice in saucepan before fluffing it up
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USEFUL TO KNOW

  • Rice to water ratio –  1 cup of rice to 1.5 cups of water for rice cooked on the stove. Increase to 2 cups of water per 1 cup of rice for oven and microwave .
  • How long does rice last in the fridge? 4 days in an airtight container. Some say it will go to 6 days, but I prefer to err on the side of caution .
  • Freezing rice – rice freezes highly well ! It will keep for 3 to 4 months in the deep-freeze .
  • How to reheat rice – the best way is to place rice in a bowl, drizzle with 2 teaspoons water per 1 cup of cold rice, cover with cling wrap then microwave on high for 1 minute. The water will create a steaming environment and make the rice damp and fresh again .
  • Can you eat cold rice?  Yes you can. But it ’ s not very pleasant – it ’ randomness arduous and dry. Cold rice is arrant ( and necessity ! ) for Fried Rice ! Or use for taiwanese Rice Soup ( just add towards the end at the point where the rice would be cooked in the recipe. )
  • How much rice does 1 cup uncooked rice make? 1 cup uncooked rice = 3 cups ( packed ) cooked rice. It is enough for 3 normal servings, or 4 smaller servings .
  • Don’t have to use measuring cups  – you can use anything to measure the rice and water arsenic long as you use the lapp ratio. For exemplar, 1 level mug of rice and 1 1/2 mugs of water. Or use a bowl or can or jug – anything !
  • Calories in rice –  1 cup cooked blank rice has 206 calories .

Photo of cooked rice ready to put in the freezer

What to serve with rice

Ah, the fun part ! ! here ’ sulfur just a few suggestions :
To be honest, I think that rice goes well with anything that ’ south saucey – Asian or not asian. Because rice is a neutral flavor, it works well with anything !
Close up of Thai Basil Chicken served over Jasmin rice in a blue bowl, ready to be eatenThai Basil Chicken

Congratulations – you’re now a Rice Master!

If you ’ ve made it this far, you ’ re now armed with the basics for how to cook rice perfectly ! You ’ ll be able to make rice anytime, anywhere, without any special equipment .
A universe of delectability awaits you – think of all the things you ’ re going to be on your rice, and cook with your rice ! – Nagi x

Watch how to make it

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Close up photo of perfect fluffy rice cooked on the stove

How to cook rice – perfectly and easily

Author:

Nagi

Prep:

1

min

Cook:

13

mins

Total:

14

mins

Side

American Chinese, Asian, Chinese, Western

5

from

65

votes

Servings

3

cups cooked rice

Tap or hover to scale
Print

Recipe video above. Use this recipe for short, medium and long grain white rice. See separate recipes for: Use this recipe for brusque, medium and retentive grain white rice. See separate recipes for : jasmine basmati and brown rice Stovetop is the most versatile method and yields the best solution for perfect, evenly cooked downy rice. This is my default, favored method. The oven is the future good ( min 2 cups rice recommended ) – handy for adult batch, hands off cooking, but it takes the longest. The microwave method acting is extremely handy to know because it ‘s hands off AND fast, and it ‘s the method I use when I ‘m pressed for time – or on feverish dart days !

Ingredients

Stovetop (my default method):

  • 1 cup white rice – curtly, medium or long grain, uncooked ( Note 1 )

  • 1 1/2 cups water

Oven:

  • 2 cups white rice – short, medium or long texture ( Note 1, 2 )

  • 3 cups seethe water ( Note 3 )

Microwave:

  • 1 cup white rice – brusque, medium or long grain ( Note 1 )

  • 2 cups boil water ( Note 3 )

Instructions

Check rice type:

  • This recipe is for the comply ashen rice types : long grain, medium grain, short-circuit texture ( excluding sushi rice ). See separate recipes for : basmati jasmin and brown rice

Stovetop (my default):

  • position body of water and rice in a large saucepan over culture medium high heat .
  • Once the entire surface of the water is bubbling gently(and it gets a bit foamy, see video), turn heat down to low and cover with lid.

  • Leave for 13 minutes – do not stir, do not remove eyelid. Water should now all be absorbed – tilt to check .
  • Remove from stove, still with eyelid, and leave for 10 minutes .
  • Remove lid, fluff with rice paddle or fork, and serve!

Oven:

  • Preheat oven to 200°C/390°F (180°C fan forced).

  • Use a small casserole pot about 24cm/10″ wide with a lid. (Note 4)

  • position boiling water and rice in pot, cover with hat and bake for 35 minutes .
  • Remove from oven, and leave for 10 minutes with the eyelid hush on .
  • Remove lid, fluff with rice paddle or fork, and serve! (Makes 6 cups)

Microwave:

  • Place rice and boiling urine in grandiloquent microwave proof container ( Note 5 ) .
  • Microwave on high for 12 minutes with NO LID ( 1100 – 1200W microwaves ) .
  • Remove, cover with lid, leave for 10 minutes .
  • Remove hat, fluff with rice paddle or fork, and serve !

Recipe Notes:

1. Rice types – u se this rice recipe for: 

  • long grain white rice
  • medium grain white rice
  • short grain white rice except sushi rice
  • basmati rice
  • jasmine rice

DO NOT use this recipe for:

  • brown rice (coming soon)
  • sushi rice – use the directions in this recipe
  • wild rice (cook per this recipe), black rice, or other special rices
  • risotto rice – use a risotto recipe
  • paella rice – use this Paella recipe
  • quinoa – follow this recipe

2. More rice for oven – rice cooked in the oven is prone to crispy edges if you cook a small quantity. The minimum I recommend cooking in the oven is 2 cups .
3. Boiling water for oven and microwave – allows rice to cook more evenly ( water takes longer to come to temperature in oven, and in microwave, they generally cook from outside in which leads to uneven cooking of rice ) .
4. Oven baking vessel – medium size 24cm/10″ ceramic or roll iron pot with lid is ideal. otherwise, use a 20cm/8″ pan and foil. If you scale up, use a larger pan .
5. Microwave container – you need a tall microwave validation container, preferably round ( cooks more evenly ), that ’ s 3 to 4 times the stature of the body of water level with the rice in ( water bubbles up ) .
May indigence to increase cook time if your microwave is not as hard .
6. QUANTITY of cooked rice : 1 cup of uncooked rice = 3 cups ( packed ) of cook rice .
7. STORING – fridge for 4 days in an airtight container, freezer for 3 months. Once refrigerated, rice becomes dry, making it perfect for using in electric refrigerator for 4 days in an airtight container, deep-freeze for 3 months. once refrigerated, rice becomes dry, making it arrant for using in fry rice
To reheat for serving (eg for ( eg for stir fries or curries ), sprinkle with 2 tsp body of water per 1 cup cooked rice, covering with hat or cling wrapping and microwave – body of water will make damp again .
8. Cooking rice at HIGH ALTITUDE:  Add 1 moment stove cook time for every 300m/1,000ft above sea level ( because boiling degree of body of water is lower = longer cook prison term ). Depending on how heavy weight your pot is, you may find you need to add 1 – 2 tbsp extra urine ( to compensate for loss of fluent via steam due to longer cook meter ), but tweak that in subsequent batches .
9. Nutrition per 1 cup cooked rice .

Nutrition Information:

Calories:

205

cal

(10%)

Carbohydrates:

45

g

(15%)

Protein:

4

g

(8%)

Fat:

1

g

(2%)

Saturated Fat:

1

g

(6%)

Sodium:

2

mg

Potassium:

55

mg

(2%)

Fiber:

1

g

(4%)

Sugar:

1

g

(1%)

Calcium:

16

mg

(2%)

Iron:

1

mg

(6%)

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