To cook white rice on the stove, use the following method for long grain, medium grain, or short grain rice (excluding sushi rice):
- Measure rice and water: Place 1 cup of rice and 1.5 cups of water in a medium saucepan. No rinsing is needed unless you prefer it.
- Bring to a simmer: Set the pan over medium-high heat. Once the water’s surface is gently bubbling and a bit foamy, reduce the heat to low and cover with a lid.
- Cook without stirring: Leave the rice to cook, covered, for 13 minutes (do not remove the lid during this time).
- Rest: Remove the saucepan from the heat, keeping the lid on, and let it sit undisturbed for 10 minutes to allow the rice to finish absorbing steam and moisture.
- Fluff and serve: Take off the lid and fluff the rice with a fork or rice paddle before serving[1].
Alternatively, some recipes recommend using 2 cups of water per 1 cup of rice, adding a bit of salt and butter for flavor. In this case, after bringing the water to a boil and adding rice, cover, reduce to low, and simmer for 17-25 minutes until the liquid is absorbed, depending on your rice quantity. Let the rice rest for a few minutes off the heat before fluffing and serving[4].
Another popular variation is to start with rinsed rice, 1 cup rice to 1.5 cups water, and a teaspoon of olive oil. Bring everything to a boil, cover, reduce heat, and simmer for 15 minutes until liquid is absorbed. Let rest, then fluff and serve[5].
Leave a Reply