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How to cook rice perfectly on the stove

Perfect Stovetop Rice

Learn how to cook fluffy, perfectly tender rice on the stove with the right rice-to-water ratio, low heat, and a simple 10-minute rest. This method works especially well for long-grain white rice and can be adapted for jasmine, brown, or parboiled rice.
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Prep Time 5 minutes
Cook Time 18 minutes
rest time 10 minutes
Total Time 33 minutes
Servings: 4 people
Course: Side Dish
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup long-grain white rice
  • 1 1/2 cups water or chicken broth
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter or olive oil optional

Equipment

  • Medium saucepan with tight-fitting lid
  • Fine-mesh strainer
  • Measuring cups
  • Fork

Method
 

Rinse the rice.
  1. Place the rice in a fine-mesh strainer and rinse under cool running water until the water is mostly clear. Drain well.
Add to the pot.
  1. Add the rinsed rice, water or broth, salt, and butter or olive oil, if using, to a medium saucepan.
Bring to a boil.
  1. Bring the mixture to a boil over medium-high heat.
Cover and reduce the heat.
  1. Once boiling, cover the pot with a tight-fitting lid and immediately reduce the heat to low.
Cook the rice.
  1. Cook covered for 15–18 minutes, or until the liquid has been absorbed. Do not stir the rice or remove the lid while it cooks.
Rest.
  1. Turn off the heat and leave the pot covered for 10 minutes.
Fluff and serve.
  1. Remove the lid and gently fluff the rice with a fork before serving.

Notes

For jasmine rice, use approximately 1 cup rice to 1 1/4 cups water and cook for about 15 minutes.
For brown rice, use approximately 1 cup rice to 2 cups water and cook covered for 40–45 minutes before resting for 10 minutes.
For parboiled rice, use approximately 1 cup rice to 2 cups water and cook for 20–25 minutes before resting.
Rice brands and varieties can vary, so check the package instructions when they differ significantly from these ratios.
For fluffy rice, avoid stirring once the pot is covered. Stirring releases more starch and can make the rice gummy.
If the rice is still slightly firm after cooking, add 2–3 tablespoons of water, cover, and cook over low heat for another 5 minutes.
Chef Tip: Once the lid goes on, leave the rice alone. Keeping the steam trapped inside and allowing the finished rice to rest for 10 minutes are two of the biggest keys to fluffy rice.