How to Cook Rice on the Stove
Learn how to cook soft, fluffy, and perfectly cooked white rice on the stove with this easy, foolproof recipe. No exact measurements or special equipment required, just a pot with a lid and a fine mesh strainer.
Servings: 6 cups cooked rice (approx.)
Ingredients
- 2 cups uncooked white rice long or medium-grain (see notes)
- water to cover by at least 1-inch
- pinch of salt
Instructions
- Place the rice in a large bowl filled with cold water. Swish around the grains using one hand then drain the cloudy water through a fine-mesh strainer. Repeat this process of filling, swishing, and straining until the water turns clear.
- Transfer the rice to a medium saucepan and fill with enough water to cover by at least 1-inch. Add a pinch of salt and stir.
- Bring the water to a boil over high heat. Once the water comes to a boil, reduce heat to low and cover the pot with a tight-fitting lid.
- Check the progress of the rice every 5 minutes. If you can squish it between your fingers, it’s done. Drain any remaining liquid from the rice (there will be water leftover) and rinse with warm water. Drain again. Transfer back to the pot and enjoy with all your favorite recipes.
Notes
**The above method is my favorite method for cooking rice. Unless you need a specific amount of cooked rice, it is not necessary to measure the rice or water in this recipe. Check out the FULL POST to learn how to cook rice on the stovetop using two additional methods.
Most rice will triple when cooked. For example, 1 cup of uncooked rice will yield approximately 3 cups of cooked rice giving a dry to cooked ratio of 1:3.
Rice is naturally vegan and gluten-free.
Serving Size: 1 cup cooked rice
To store: Allow rice to cook before transferring to a container with a tight-fitting lid. Keep stored in the refrigerator for up to 5 days.
Nutrition
Calories: 225kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 17mg | Iron: 1mg
