How to Cook White Rice

Learn how to cook perfect rice every time. This is our go-to simple, but reliable stove-top method of How to Cook White Rice to achieve perfectly tender and fluffy texture every time. No more gummy or undercooked results!

This post may contain affiliate links. Read my disclosure policy.

When your cooked rice turns out fluffy and each grain is distinct, you know you did it right. However, so many times it turns out mushy, under-cooked or overcooked for others.

Rice is easy to find, it’s inexpensive and works great with combination of our favorite meat dishes such as Pork Meatballs and Chicken Drumsticks. Choose any fresh salad on a side and you’ve got a complete meal.

Perfect Basmati Rice Recipe:

In the past, I have always used a rice cooker to make pilaf and other similar dishes. I had a slightly older version of this Aroma Cooker (click for link). Then one day it started burning my dishes at the bottom and I realized it was time to let it go.

Our favorite method is the pilaf method – toasting rice in butter before adding water. It’s easy and simple and you need only 4 most common ingredients that you already have on hand.

Ingredients For White Rice:

• Basmati rice – our go-to type, but you can use jasmine or any long-grain rice.
• Cold water – we boil the water before adding remaining ingredients, but you’re welcome to start with boiled water to shorten the process, but keep the cook time the same.
• Unsalted butter – gives extra flavor; you can use salted butter and reduce the salt amount.
• Fine salt – for flavoring and can be adjusted to taste.

How to Cook White Rice:

1. Rinse in water. Place the rice into a fine mesh strainer and rinse under cool running water until water runs clear. This will remove the dusty starch that can lead to gummy grains.
2. Boil the water in small saucepan. In a small saucepan (covered with lid), bring cold water to a boil over high heat.
3. Toast in butter and salt. Meanwhile, in a small skillet, melt unsalted butter. Add the rinsed rice and salt and stir for about 4-5 minutes, until rice is coated with butter and smells toasted.
4. Add rice, butter and salt. Simmer covered. Stir in the toasted rice into boiled water and cover the pot with lid. Bring back to a gentle simmer and reduce the heat to low. Cook until the water is absorbed, 13-15 minutes.(You should hear hissing while it’s cooking and it will get quiet once done). Stainless steel saucepans will cook rice faster (take a quick peek at 12 mins).
5. Rest off-heat, then fluff. Remove from heat and let the rice rest covered for 10 minutes. Fluff with a fork and serve.

Do I Need to Rinse or Soak White Rice?

• Rinsing is required and we never skip this step. Rinsing wastes away loose, powdery starch that can stick to the grains while cooking, making it less sticky. To rinse, place rice in a fine mesh colander and rinse for 30 seconds or until the water runs clear underneath.
• Soaking Basmati rice or white rice is not recommended unless you’re preparing it for pilaf, which is usually recommended. Long-grain white rice is naturally soft compared to brown rice and can result in mushy rice.

What is the Best Rice to Use?

This how-to tutorial is written for long-grain white rice. Our primary is Basmati rice, but Jasmine will also work here. We prefer long-grain because it stays fluffy and each grain is distinct after cooking. Both, basmati and jasmine rice deliver excellent results in all the dishes.

How to Know When Rice is Cooked?

• Set a Timer: For perfectly cooked rice every time, start by setting a timer while cooking. Cooked rice should be fluffy and soft all the way through.
• Listen for Hissing Sounds: You should hear the rice hiss and simmer while the lid is on and when the sounds stop, that means rice has absorbed the water and should be removed from the heat.
• Water is Absorbed: When you take off the lid after the 10 minutes resting, fluff with the fork and you should not see any water at the bottom of the saucepan. If you see water, cover with the lid and let rest for additional 10 minutes off the heat until water is fully absorbed.

To Cook Bigger Portions of Rice:

In this recipe, 1 cup of uncooked rice will make 3 cups of cooked rice. If you need more, you can easily double the recipe or scale down for smaller portion. Just keep in mind the rice to water 1:1.5 ratio (1 cup rice to 1 1/2 cups water). To double the recipe, use 2 cups of rice and 3 cups of water.

How to Freeze Rice:

Having cooked rice in the freezer is great for quick meals to use with Marinated Baked Chicken Tenderloins (our favorite combo). Frozen cooked rice can be reheated directly from freezer without needed it to thaw.

• Cool cooked rice to room temperature.
• Divide into freezer-safe zip lock bags, making sure there is as little air left as possible.
• Freeze (laying flat) for up to 3 months in the freezer. Reheat over low heat in a nonstick skillet with tablespoon of butter or oil if desired.

Substitute Water for Broth:

For flavored rice, you can substitute water with vegetable broth or chicken broth. Our favorite way to enjoy rice is to stir in extra butter and enjoy with a bowl of homemade salad and any meat. Slow Cooker BBQ Pulled Chicken on a bed of basmati rice is another one of our favorites.

Rice Uses in Meals:

Rice has many uses and can be easily used in many meals. Very often we like to use it for our Easy Chicken and Rice Soup by stirring in the rice at the very end once soup is cooked. You can serve it as a plain side dish or as bed for any chicken, pork or beef meat. Some of our all time favorites are:

• Sweet BBQ Pork Ribs in Slow Cooker – fall-apart tender meat
• Rice Stuffed Chicken Thighs – we use leftover rice for these; they can be made the night before and cooked next day
• Ukrainian Pork Meatballs (kotlety) – these are so easy and freezer-friendly
• Slow Cooker BBQ Pulled Chicken – shredded chicken, easy and saucy

Secrets to Perfect Rice on Stove:

• ALWAYS rinse uncooked rice under cool water, no matter what type of rice or method you’re using. It washes away loose, powdery starch that can stick to the grains while cooking.
• Add salt and butter to avoid bland rice.
• Keep the lid on while steaming the rice. No peeking!
• Let the rice rest for 10 minutes off heat once cooked, with lid covered.
• Gently fluff up with fork before serving.