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!
Place 1 cup uncooked basmati 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.
In a small saucepan (covered with lid), bring 1 1/2 cups cold water to a boil over high heat.
Meanwhile, in a small skillet, melt 2 tbsp unsalted butter. Add the rinsed rice and 1/2 tsp salt and stir for about 4-5 minutes, until rice is coated with butter and smells toasted.
Stir in the toasted rice into boiled water and cover saucepan 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 (check at 12 mins).
Remove from heat, and let the rice rest covered for 10 minutes. Fluff with a fork and serve. Cooked rice is good in refrigerator for up to 5 days.
Notes
Rice: this tutorial is written for long-grain white rice. Our go-to rice is Basmati rice, but Jasmine long-grain white rice will also work here. We prefer long-grain rice because it stays fluffy and the grains remain separate after cooking.
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.
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.
Freeze Rice: 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.
Smaller or Bigger Portion: 1 cup of uncooked rice will yield 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.
Broth: for flavored rice, you can substitute water with vegetable broth or chicken broth.