To cook rice on the stove perfectly, follow these steps:
- Measure Ingredients
Use 1 cup of white rice (short, medium, or long grain) and 1.5 to 2 cups of water. The typical ratio is about 1 cup rice to 1.5–2 cups water depending on the rice type and desired texture
- Optional Rinsing
Rinsing rice is optional. Some methods recommend rinsing until water runs clear to remove excess starch for fluffier rice, while others suggest no rinsing to avoid overly soft rice
- Bring to Boil
Put the rice and water in a pot and bring to a gentle boil over medium-high heat. You can add a pinch of salt or a bit of butter/oil if desired
- Simmer and Cover
Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer. Do not stir or lift the lid during cooking
- Cooking Time
Cook for about 13–20 minutes depending on the rice type and quantity. For white rice, 13–18 minutes is typical; for brown rice, longer (around 40 minutes)
- Rest Off Heat
After cooking, remove the pot from heat but keep it covered. Let the rice rest and steam for 5–10 minutes. This allows the moisture to redistribute evenly
- Fluff and Serve
Remove the lid and fluff the rice gently with a fork before serving to separate the grains
Summary of Key Points:
- Rice to water ratio: about 1:1.5 to 1:2
- Bring to boil, then simmer on low heat covered
- Cook 13–20 minutes (white rice) without stirring or lifting lid
- Rest covered off heat for 5–10 minutes
- Fluff with fork before serving
This method yields fluffy, tender rice without being mushy or sticky
