How to Cook Rice on the Stove
Published 2026-10-29
You do not need a rice cooker to make great rice. A pot with a tight-fitting lid, the right amount of water and a bit of patience are enough. Different rice types need different amounts of water and time, which is why one method does not fit all. These are reliable starting points; your package directions are the best guide for each brand, so always check the bag.
Basic method
Rinse white rice in a strainer until the water runs mostly clear if you want fluffier grains, then add rice, water and a pinch of salt to the pot. Bring to a boil, stir once, cover, turn the heat to low and let it simmer without lifting the lid. When the time is up, take the pot off the heat and let it rest covered for about ten minutes, then fluff with a fork.
Water ratios and times
Long grain white rice commonly uses about one and three quarter to two cups of water per cup of rice and simmers around 15 to 18 minutes. Jasmine rice often needs a little less water, around one and a quarter to one and a half cups, for soft, slightly sticky grains. Basmati is similar to jasmine and cooks into long, separate grains. Brown rice needs more water, about two to two and a half cups, and around 40 to 45 minutes. Parboiled rice usually needs about two to two and a half cups and around 20 minutes.
Fixing common problems
If rice is crunchy but the water is gone, add a few spoonfuls of hot water, cover and steam on low a few more minutes. If it is wet, uncover and cook gently for a minute to let the steam escape. Burnt bottoms usually mean the heat was too high; use the lowest setting and a heavy pot.
Storing cooked rice
Cool leftover rice quickly and refrigerate it within an hour or two in a shallow covered container, then use it within a few days. Day-old rice is perfect for fried rice. Uncooked white rice keeps for a long time in an airtight container in a cool, dry place; brown rice has natural oils and keeps for a shorter time.
