- Servings 2
- Prep 5 min
- cooking 35 min
Nutrition Per Serving
- Servings 6
- Prep time 35 min
- Cooking 17 min
Nutrition Per Serving
- Calories: 127 kcal
- Protein: 2.1 g
- Fat: 2.5 gm
- Saturated Fat: 1.3 g
- Carbohydrates: 24 g
- Dietary Fiber: 0.3 g
- Sugars: 0.1 g
- Cholesterol: 5 mg
- Sodium: 200 mg
Nutritional values are approximate and may vary.
Ingredients in Cooking White Rice
- One cup of long-grain white rice
- One and three-quarter cups of water
- Half a teaspoon of salt (optional, adjust to taste)
- One tablespoon of butter, Sesame Oil or Olive oil
Kitchen Tools for Coking White Rice
- Measuring Cups
- Fine-Mesh Sieve
- Medium Saucepan (1.5 to 2-quart) with a tight-fitting lid
- Fork (for fluffing)
How to Cook White Rice on the stove
- Place the rice in a fine-mesh sieve and rinse under cold running water for about 1-2 minutes, or until the water runs mostly clear. Alternatively, place rice in a bowl, cover with water, swirl, and carefully drain; repeat 3-4 times. This removes excess starch and helps prevent sticky rice.
- In the saucepan, combine the rinsed rice, water (or broth), optional salt, and optional butter or olive oil.
- Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Stir once gently to ensure the rice isn’t sticking to the bottom.
- Once boiling, immediately reduce the heat to the lowest possible setting that still maintains a very gentle simmer.
- Cover the saucepan with the tight-fitting lid. Do NOT lift the lid from this point onwards until the resting time is complete.
- Let the rice simmer covered for 15-18 minutes (check your specific rice package for precise times, as it can vary slightly). Most of the water should be absorbed.
- Once the simmering time is up, remove the saucepan from the heat (still covered) and let it stand undisturbed for 10 minutes. This allows the steam to finish cooking the rice grains perfectly.
- After resting, remove the lid, and gently fluff the rice with a fork, separating the grains. Serve immediately as a delicious side dish.
Tips
Rice Variations: Basmati Rice: Typically requires a slightly lower water-to-rice ratio (e.g., 1 cup rice to 1.5 cups water) and may benefit from a 30-minute soak before cooking.
Jasmine Rice: Similar to long-grain, use a 1:1.5 or 1:1.75 rice-to-water ratio. Known for its lovely aroma.
Short-Grain White Rice: Often requires less water and can be stickier, which is desirable for dishes like sushi. Follow package instructions.
Don’t Peek: Resist the urge to lift the lid while the rice is simmering or resting. This releases steam, which is essential for even cooking.
Low Heat is Key: Simmering on the lowest possible heat prevents the bottom from scorching while ensuring the rice cooks through gently.
Aromatics: For extra flavor, you can add a bay leaf, a few cardamom pods, or a strip of lemon zest to the water along with the rice. Remove before fluffing.
Can Stovetop White Rice be made ahead of time?
Yes, cooked white rice can be made ahead. Cool it quickly and store it in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water (about 1 tablespoon per cup of rice) and microwave until hot, or gently reheat on the stove over low heat, covered.
What are the origins of White Rice?
Rice cultivation dates back thousands of years, originating in Asia. White rice is milled rice that has had its husk, bran, and germ removed. This process alters the flavor, texture, and nutritional profile, also extending its storage life. It became a staple in many cultures worldwide due to its versatility and palatability.
How to Cook white Rice on the Stove
Learn How to Cook Perfect, Fluffy White Rice on the Stove Every Time!
Mastering how to cook white rice on the stove can seem like a culinary mystery, but it doesn’t have to be. Forget relying on expensive rice cookers for that perfect texture! This comprehensive guide will unlock the simple secrets to consistently fluffy white rice every time right on your stovetop, a crucial skill for any home cook.
We’ll delve into the perfect stovetop rice water ratio, the importance of rinsing (and why it leads to non-sticky white rice), and the crucial resting step for beautifully separated grains. Whether you’re a beginner wondering about the easy way to make rice on the stove or you’re looking to troubleshoot common issues like rice sticking to the pot, this post has you covered. Get ready to transform your rice game from frustrating to flawless and make it the ideal, delicious side dish for any meal – a true no-fail method for stovetop rice. Say goodbye to guesswork and hello to delicious, perfectly cooked rice!
