How to Cook White Rice on the Stove
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Rinse the rice, bring it to a boil, cover it, and walk away. Fifteen minutes on low and ten more off the heat, and every grain comes out separate and tender, as long as nobody lifts the lid.
The short version
Rinse 1 cup of long-grain rice, boil it with 1½ cups water and salt, cover and simmer on low for 15 minutes, then rest off the heat 10 minutes. Fluff with a fork. Don't lift the lid until the end.
What makes ours better
small changes, very loud compliments
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Rinse the rice first. Rinsing washes off the loose surface starch that glues grains together. Clear-ish water means separate, fluffy grains.
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Rest it off the heat. The last ten minutes of trapped steam finish the top layer and even out the moisture, so you don't get wet rice on the bottom and firm rice on top.
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Add a little butter and salt to the water. Salt in the cooking water seasons every grain from the inside. A spoon of butter adds richness and helps the grains stay apart.
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Rinse the rice
Put the rice in a fine-mesh strainer and rinse under cold running water, swishing with your fingers, until the water runs mostly clear, about 30 seconds. Shake out the extra water.
The water won't turn fully clear. Mostly clear is enough.
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Combine and boil
Put the rice, water, salt and butter in a medium saucepan with a tight-fitting lid. Bring to a full boil over medium-high heat, stirring once to mix.
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Cover and simmer
When it boils, turn the heat to low, cover and set a timer. Simmer gently for 15 minutes. You should see small steam wisps at the lid's edge but hear only a faint bubbling.
Don't lift the lid and don't stir. Escaping steam is how rice ends up crunchy in the middle.
About 15 min. Cook mode has a timer for this step.
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Rest off the heat
Take the pot off the burner and leave it covered for 10 minutes. The rice finishes in the trapped steam.
About 10 min. Cook mode has a timer for this step.
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Fluff and serve
Uncover and fluff with a fork, lifting the rice from the bottom and folding it over, until the grains separate. The surface should look dry with small steam holes.
Good to know
read this before somebody asks for seconds
- The ratio is for rinsed long-grain white rice. Basmati likes the same 1 to 1½. Short-grain and sushi rice need slightly less water, about 1 to 1¼.
- Use a pot that is the right size, about 2 quarts for 1 cup of rice. A pot that's too wide dries out the top before the bottom cooks.
- To scale, keep the 1 to 1½ ratio for up to 3 cups of rice. Larger batches need a bigger pot and a few extra minutes of simmering.
- Storage. Cool within an hour and refrigerate in an airtight container for up to 3 days. Freezes in a zip-top bag for 2 months. Reheat with a splash of water, covered, in the microwave until steaming hot.
Questions, answered
asked and answered at the kitchen counter
Do I really have to rinse rice?
No, but we would. Rinsing removes surface starch, which is what makes grains stick together. Skip it if you're making creamy dishes like rice pudding.
Why is my rice mushy or sticky?
Usually too much water, too much stirring, or no rinse. Measure the water, leave the lid and spoon alone, and rinse until the water is mostly clear.
Why is my rice still crunchy?
The lid probably came off, or the heat was too high and the water evaporated. Sprinkle in 2 tablespoons of water, cover and cook on low for 5 more minutes.
How do I keep rice from burning on the bottom?
Use a heavy-bottomed pot and the lowest flame you have, and turn the heat down the moment it boils. A little scorch is normal in the pot and won't affect the top.
Can I cook rice in broth?
Yes. Swap the water for chicken or vegetable broth in the same amount and cut the salt to a pinch if the broth is salted. For more flavor ideas see cilantro lime rice with garlic and coconut rice with lime zest.
Can I make a bigger batch?
Yes. Keep the 1 to 1½ ratio and use a bigger pot, then add a few minutes to the simmer and check one grain at the end.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.