You don’t need a rice cooker to make perfectly fluffy white rice! Here’s my foolproof method to cook simple, yet deliciously fluffy white rice on stovetop and answering all your questions on how to cook rice on stovetop.
The most important tool you need is a nice pot with a fitted lid. And a little bit of patience.
White Rice Stovetop Ingredients
- Rice – This cooking method works for any long grain rice, such as jasmine, basmati, etc.
- Water – The water to rice ratio is important for cooking perfectly fluffy rice.
- Olive oil – Adds a great flavor and texture to the rice. It’s optional, but highly recommended.
- Salt – A must for cooking a flavorful rice. If using table salt, half the amount specified in the recipe.
How to make Perfect Stovetop Rice
How to Fluff Rice
Gently fluff the rice with a wooden spatula, or a fork.
Best pot for White Rice on stove
In my opinion, any pot with heavy bottom and a tight-fitting lid will do the job. Also choosing the right size for the amount of rice you’re cooking is very important. Because rice expands 3 times its original size, you need bigger pan to accommodate that. For 1 cup of rice use 1-1.5qt saucepan, for 2 cups of rice use 2-2.5qt saucepan, etc. Also, I love using non-stick saucepan for cooking rice. It never sticks to the bottom, and I can east every last grain! Then again, in some cultures, like in Korean cuisine, the hard bits of rice on the bottom is actually much appreciated.
How much water do you put in rice?
If you browse through internet, you’ll find different answers ranging from 1:1.5 to 1:2 rice to water ratios. To be honest, I rarely measure rice and water by cups. I basically eye-ball it. My mom taught me a little trick early on. Put the rice in a saucepan and add water until it covers the rice and comes about two fingers above the rice, so about an inch of water above the rice. It’s a little hard to explain, but hope it makes sense. You don’t need to dip your fingers or put a ruler in, just eyeball it. I’ve used many different pots through years and this method never fails. But if you want to stick to measuring cups, my go-to ratio is close to 1:2 rice to water. What I noticed is that when more cups of rice I cook, a little less water I need. What I mean is that 2 cups of water works great for 1 cup of rice. But for 2 cups of rice I need about 3.5 cups of water instead of full 4 cups, as 1:2 ratio dictates. Make sense?
Stovetop Rice Tips & Tricks
- Choose the right pot! Use heavy-bottomed saucepan for even heat distribution with a tight-fitted lid. It’s important to cook the rice covered!!
- Rice expands during cooking. Choose a bigger pot for the amount of rice to accommodate the expansion. For 1 cup of rice use 1-1.5qt saucepan, for 2 cups of rice use 2-2.5qt saucepan.
- My go-to ratio is close to 1:2 rice to water, but I don’t usually measure the water. The water should be 2-fingers width above the rice.
White Rice Stovetop Serving Suggestions
White rice is quite versatile and pairs perfectly with pretty much anything. Here’re my favorite dishes to serve with white rice:
You can also use the leftovers to make amazing fried rice:
How much rice to cook per person?
Rule of thumb is 1/4 cup of uncooked rice per person as a side dish, or 3/4 cup of cooked rice.
Stovetop Rice Storage
Store leftover rice in an airtight container in the refrigerator for up to 5 days.
Stovetop Rice Recipe FAQ
It takes 25-30 minutes to cook white rice on stovetop.
There is no way to fix mushy rice. Wrap it in a seaweed for a tasty snack!
The basic ratio is close to 1:2 rice to water. However, the more cups of rice you cook, a little less water you’ll need. For example, 2 cups of water works great for 1 cup of rice. But for 2 cups of rice, you’ll need about 3.5 cups of water instead of full 4 cups, as 1:2 ratio dictates.
It depends on what kind of rice you’re cooking. If you’re cooking regular long grain white rice, such as jasmine or basmati, you don’t need to rinse it. However, you need to rinse short grain rice, like Japanese sushi rice, thoroughly until the water runs clean. Because short grain rice is starchier and rinsing removes that excess starch and makes it nice and plump.
You don’t need to soak long-grain rice. In fact, I find that soaked long-grain rice comes out mushy. So skip this if you’re cooking long grain rice. But if you’re working with short grain rice, you can soak for about 30 minutes. In that case, make sure to drain it for at least 5 minutes, so that you don’t end up using too much water.
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Stovetop Rice Recipe
- 2 cups long grain rice such as jasmine, basmati
- 3 ½ cups water
- 1 tablespoon olive oil optional, but highly recommended
- 1 teaspoon coarse kosher salt
- In 2.5qt heavy-bottomed saucepan with a lid, combine rice, water, olive oil and salt.
- Cover and bring it to a slow boil over medium high heat.
- Reduce heat to low and cook for 15 minutes, covered.
- Remove from heat and let sit for another 10 minutes, covered. Don’t be tempted to open the lid, because steam is what finishes the cooking.
- If you tried this recipe, I’d love to read your feedback. Please leave your comment and rating below, or share on Instagram with #busycooks and tag us @busy_cooks. Thank you!!
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
Sharing of this recipe is encouraged and appreciated. Copying of full recipe to any social media is prohibited.