When you know how to cook white rice the right way, you can say good-bye to soggy grains for good! This fail-proof method yields perfect fluffy rice every time.
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The Secret to PERFECT Fluffy White Rice
Cooking white rice can seem like a simple task, but getting it just right can sometimes be a challenge.
This post will walk you through the step-by-step process of how to cook white rice on the stove perfectly!
White rice is a staple food in many cultures and it’s easy to see why. It’s fast and simple to prepare and it goes with almost anything, making it a great option for busy weeknights. It’s also a base for so many of my favorite recipes, like Turmeric Rice, Homemade Fried Rice, and this Korean Beef Bowl!
How to Cook White Rice on the Stove
The Ingredients
- White Rice. You can use short or long grain white rice. A shorter grain rice may result in a stickier final product.
- Water. The rice to water ratio is critical. A great rule of thumb when cooking white (and brown) rice is a 2:1 ratio of water to rice. 2 cups of water for every 1 cup of rice.
- Salt and Butter. The addition of salt and butter is optional, but it enhances the flavor and helps season rice evenly. Additionally, salt can help prevent the rice from sticking together.
The Directions
- Rinse. Rinse rice with cold water until water runs clear. Don’t skip this step!
- Combine. Add rice, salt and butter (optional), to a pot of boiling water.
- Simmer. Reduce the heat to low and cover. Allow the rice to simmer for about 18-20 minutes, or until all the water has been absorbed. Remove the saucepan from the heat and let it sit for 5-10 minutes with the lid still on.
- Finish. After 10 minutes, fluff with fork and top with herbs as desired. ENJOY!
Why is My White Rice Sticky?
If your white rice is coming out stickier than you would like, there could be a few reasons for this:
- Shorter Grain Rice. Some varieties, such as short-grain rice, are naturally more starchy and tend to be stickier when cooked. If you’re looking for fluffy rice, opt for a long-grain variety like Basmati or Jasmine rice.
- Too Much Water. The ratio of water to rice is important when cooking rice. If you add too much water, the excess moisture can make for sticky rice.
- Stirring Too Much. When cooking rice, it’s important not to over-stir it. Too much stirring can break up the grains of rice, causing them to release excess starch and become sticky.
- Cooking Too Long. Overcooking rice can also cause it to become sticky. Once the rice has absorbed all the water and is fully cooked, remove it from the heat and let it sit to allow the grains to separate.
- Lid Fitting. If the lid of your pot doesn’t fit tightly, steam can escape and the rice can become sticky. Make sure to use a pot with a well-fitting lid to keep the steam inside while the rice cooks.
Ways to Use White Rice
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- 2 cups water
- 1 cup white rice long or short grain
- ¼ teaspoon kosher salt optional
- 1 tablespoon unsalted butter optional
- Chopped fresh cilantro parsley or herbs of choice optional
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In a medium saucepan, bring the water to a boil over high heat.
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Rinse the rice. Place rice in a fine mesh strainer and rinse under cold water until water runs clear.
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Once the water is boiling, add rice, salt, and butter (if using). Stir to combine.
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Reduce the heat to low and cover. Allow the rice to simmer, adjusting the heat as needed to maintain that simmer, for about 18-20 minutes, or until all the water has been absorbed. Avoid lifting the lid or stirring the rice during this time, as it can disrupt the cooking process.
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Once the rice is fully cooked, remove the saucepan from the heat and let it sit for 5-10 minutes with the lid still on. This will allow the rice to absorb any remaining moisture and become fluffy.
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After 10 minutes, remove the lid and fluff the rice with a fork. Top with herbs as desired.
- TO STORE: Let the white rice cool before storing in an airtight container. Refrigerate cooked white rice for up to 5 days.
- TO REHEAT: Add the white rice and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
- TO FREEZE: Spread the white rice on a baking sheet, freezing until solid. Transfer the frozen rice to an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving: 1 cup of cooked riceCalories: 225kcalCarbohydrates: 49gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gPotassium: 71mgFiber: 1gSugar: 0.1gCalcium: 22mgIron: 0.5mg
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