How to Cook Rice

Have you ever wanted to learn how to cook rice? You don’t need a fancy rice cooker – just a pot, a lid, water, and RICE. This post explains the basics and gives some troubleshooting tips. I also share some of my favorite rice recipes.

My Rice-cooking journey

When we were first married back in 1982, my mom gave us a rice cooker. It was an essential kitchen item, coming from my Japanese mother! I grew up using a rice cooker and could not imagine making rice without one.

I used my rice cooker for about 30 years before it gave out and stopped working. I bought another one, a smaller model since the kids had all moved away, but for many years we used our rice cooker a few times every week. 

Over the years, there have been times when I didn’t have access to a rice cooker. I fumbled with cooking rice on the stovetop and usually ended up with a less than desirable finished product.

Testing and Retesting 

Fast forward to our time in Spain, where rice is a staple for so many people, and my trusty little rice cooker was nowhere to be found. I knew it was time to learn a foolproof way to make rice on the stovetop. I experimented with several methods: boiling water first; washing rice, not washing rice; lid the whole time, lid part of the time… Finally, I came up with this method that works every time!

BUT FIRST – Should I rinse rice before cooking?

There are many different types of white rice. Short grain (or sticky rice) is what the Japanese use. Medium grain is commonly used in China and various Asian countries. Long grain rice includes Basmati and Jasmine, which are also commonly used in India and China. 

Short grain rice should always be rinsed to remove the starch from the outside of the rice. If it is not rinsed, the starch creates an almost glue-like texture when cooked. You may rinse every type of white rice to help remove starch on the rice, but it is most important on short grain uruchimai (Japanese) rice. Rinse rice in a fine mesh strainer 2-3 times with cold water or until the water runs mostly clear.

Note: Many types of white rice sold in the United States are enriched with vitamins (iron, folate, niacin). Rinsing can wash away up to 50–70% of these added nutrients.

What do I need to cook rice on the stovetop?

When cooking white rice, you need rice, water, a dash of salt, and a pot with a lid. I also use a large wooden spoon or a silicone spatula. If you are cooking for 2-4 people (about 1 cup of rice), a medium-size pot will work well. Make sure to have a large enough pot for the water to boil and not overflow.

Three keys to perfectly cooked rice

There are three key elements to cooking the perfect pot of rice: the water-to-rice ratio; cooking time; and resting or steaming time. 

1. What is the right water-to-rice ratio?

The water-to-rice ratio is important. If you have too little water, the rice will absorb all of the water and stick to the bottom of the pot. Too much water and the rice turns gooey and pasty. For perfectly cooked white rice on the stovetop, 1 cup of rice to 2 cups of water works best.

2. How long should I cook white rice?

I’ve found that 15 minutes is the perfect amount of cooking time for rice. It’s important to make sure the water is not boiling too hard while the rice is cooking. If it does, the water will evaporate instead of being absorbed by the rice and your rice will not be fully cooked. Use medium or medium-low heat for a gentle boil. 

3. Lid required!

After cooking, the rice needs an additional 5 minutes to steam in the pot with the lid ON. It is essential to have a pot with a tight fitting lid. After resting, a good stir will loosen any pieces that have stuck to the bottom of the pan.

Just add (bottled) water…and other tips

If you live in an area where the water is not safe to drink or has an unpleasant odor or taste, use bottled water to cook rice. 

If you want your rice to turn out a little more white, add a teaspoon of vinegar to each cup of cooking water. It won’t change the flavor and will enhance the brightness. 

Adding a pinch of salt to the rice before cooking makes a huge difference. It brings out the flavor.

If all else fails…try again

Here are a few troubleshooting tips:

If your rice is undercooked and the water has dried up, the heat is likely too high. You want the water to stay in the pot and be absorbed by the rice. If the water boils too hard, it will evaporate and the rice will remain hard. 

If the rice at the bottom of the pan is cooked, but the rice at the top is not, then turn the temperature down. You need a slower boil, just enough of a boil to stay boiling when stirred, but not a full rolling boil with big bubbles.

If your rice is too sticky and almost glue-like, two things may help. First, rinse your rice with cold water a few times before cooking. Also, when rice is gluey, it is almost always overcooked. Remove rice from the heat source after the 15-minute cook time.

If you can’t figure out what went wrong, remember: it’s just a cup of rice. Experiment a bit. Turn the heat down a little. Take notes as to what temperature works for you. Most often, when rice doesn’t cook properly, the heat is too high. Every stove heats a little differently, so medium-low on my stovetop may be more like medium on yours! 

I hope this helps, and I’d love to hear your feedback about cooking time on your stovetop.