How to Cook Rice Perfectly Every Single Time
Published January 12, 2022. This post may contain affiliate links. Please read my disclosure policy.
Learn how to cook rice perfectly every single time with this foolproof stovetop recipe that comes together in minutes. You won’t believe how fluffy and light your rice will be.
We eat rice very often as it’s one of my daughters’ favorite things. If you want to check out a few ways to incorporate rice into some recipes, then definitely try out my Loco Moco or Chicken Teriyaki recipe.
Cooking rice can sometimes be confusing as there are many ways to cook it, including the package instructions. Whenever I follow the package instructions the rice seems to be over-saturated and mushy. After years of testing, I find that I use less water and less amount of cooking time to help render perfectly cooked rice every time.
While you can just make some in a rice cooker, if you have one, it’s still incredibly easy to make right on your stovetop, no matter if you have gas, electric, or induction. The only tools you will need are a pot, a lid, and a spoon.
Ingredients to Cook Rice
- Rice – Any rice will work for this recipe. Some of the most popular rice kinds to use are: arborio, basmati, brown, jasmine, or wild.
- Water – Tap water works just fine for this recipe.
How to Cook Rice
Use these step-by-step instructions for making perfectly cooked rice every single time:
Add the rice to a strainer and rinse it under cold water moving it around with your hands for 10 to 15 seconds.
Next, add the rice to a medium-size pot.
Pour the water into the pot and bring it to a light boil over high heat.
Give the rice a quick stir and then add a lid to the top.
Turn the heat down to low and cook for 20% less time than the package recommends.
Remove the lid and using a fork fluff the rice to help break it up. Serve or add the lid back on to keep warm until ready to serve.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 30 minutes ahead of time, just keep it warm by keeping a lid on it until ready to serve.
How to Store: Once cooled, cover and keep in the refrigerator for up to 3 days. Freeze it covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: I find that the best way to reheat rice is actually in the microwave. It keeps it light and fluffy, and you do not need to add anything to it.
chef notes + tips
- No matter what kind of rice you are cooking when doing so on the stovetop, make sure to reduce the amount of suggested liquid amount on the package by 15% as well as the cooking time by 20%.
- This recipe also works great if you are simply adding it to something like a fried rice or a soup, instead of serving it as a side dish.
- Some folks believe rinsing the rice ahead of time helps to remove some of the starchiness in the rice. My personal opinion is that I’m not sold this works all that well, but if this is the way you have always done it, then I think you should continue to do so.
Recipes to Serve It With
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How to Cook Rice Perfectly Every Single Time
Ingredients
- 2 cups jasmine rice
- 3 ½ cups water
Instructions
- Add the rice to a fine mesh strainer and rinse it under cold water for 10 to 15 seconds moving it around with your hands to ensure the water is running over every grain of rice.
- Give the strainer a few shakes and then transfer the rice to a medium-size pot.
- Pour in the water and turn the heat to high to bring the mixture to a light boil.
- Once it is lightly boiling give it 2 to 3 stirs with a spoon and add on a lid.
- Immediately turn the heat down to low and cook it for 10-11 minutes.
- Remove the lid and using a fork fluff and break up the rice to help break it up.
- Let stand for a few minutes before serving or place a lid back on it to keep it warm for up to 30 minutes before serving.
Another method is, once brought to the boil, put a lid on it and place it ina 400 degree oven for about 12-15 minutes.
Do you salt the water?
you can
I toast my rice in dry pan before adding liquid, it turns out great
I have never rinsed my rice prior to cooking. It always tastes fine so should I start doing that?
It’s not necessary in my book.