Learn how to cook fluffy white rice on the stove top in a few easy steps. This is a foolproof method that makes delicious rice that's not sticky every time!
Recipe review
Has learning how to cook fluffy white rice on the stovetop eluded you? It is such a simple ingredient. But learning how to cook rice can be a scary kitchen task even for the most experienced of chefs.
Between my 3 kids and numerous personal chef clients, I have made more pots of rice than I care to count. It's the perfect side dish for my Chicken Tikka Masala. And leftover rice is ideal for my Fried Rice recipe. Follow along as I help you become an expert rice cooker and make a fluffy white rice every time.
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Why this fluffy white rice recipe works.
Sticky, clumpy, gooey, crunchy.
My attempts at making the perfect rice has taken all these forms. My failures continued as cooking rice over too high heat resulted in many boil overs and stove top messes to clean up.
Wanting to spare you from any rice cooking mishaps, I will lay out the keys as to how to cook white rice with a fluffy texture every time.
This is such an easy recipe to master. There are no special ingredients or tricky steps. You'll be a master rice cooker in no time at all!
What are the different types of rice?
With over 40,000 different varieties of rice, cooking the perfect white rice can be daunting. Short-grain rice varieties include arborio and sushi rice. Long-grain rice includes white and brown rice, basmati and jasmine.
Short-grain rice tend to be sticky when cooked. I am partial to the long grain varieties as they make the fluffiest bowl of rice. Also, the cooked grains tend not to stick together. White, jasmine, and basmati rice are the three kinds of rice I prepare most often.
How to cook white rice on the stovetop
- Start with a heavy sided 1 quart pot with a tight-fitting lid. The heavy pot will evenly conduct the heat. Therefore, the rice will cook evenly.
- Lightly toast the rice in a small amount of oil over medium heat. This will add extra flavor to the rice. Also the oil will keep the rice from sticking together.
- Add hot water to the rice after it has toasted.
- Bring the water and rice to a full boil before lowering the heat to cook the rice.
- DON'T PEEK AT THE RICE AS IT COOKS. Sorry for yelling but, I want to get your attention. This is one of my most important keys to cooking a perfect pot of rice. By lifting the lid to check on the rice, steam will escape. The temperature inside the pot will be lowered and will alter the cooking time.
- After the rice is done cooking, let it sit covered and off the heat for 5 minutes. This is my second most important key to the perfect rice recipe. The resting time allows any moisture to evenly redistribute throughout the rice.
- Fluff the cooked and rested rice with a fork to separate the grains and allow them to dry out a little bit.
Frequently asked questions
With my method of cooking rice, there's no need to rinse it. Quickly sauteing the rice in olive oil helps separate the rice cook up into separate grains.
Completely cooled rice can be stored in the refrigerator for up to 3 days. Put the rice in a container with a tight-fitting lid. I love these meal prep containers.
The best way to reheat leftover rice is in the microwave. Add a small amount of water and loosely cover it with a lid or damp paper towel. Microwave it on 60% power at 30 second intervals, or until heated through.
Recipes to serve with rice
Armed with my keys for how to cook white rice, I hope you will become a confident rice cooker. Sharpen your rice cooking skills with some of my favorite recipes including rice.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
How to Cook Fluffy White Rice
Ingredients
- 1 teaspoon olive oil
- 1 cup long grain rice white, basmati, or jasmine
- 2 cups hot water
Instructions
- Heat a 1-quart heavy sided pot over medium low heat. Add the oil and the rice. Stir the rice so it is coated with the oil. Let the rice cook for about 2 minutes. You should detect a slight nutty smell.
- Pour in the 2 cups of hot water. Turn the heat to medium high. Bring the rice and water to a full boil.
- Turn the heat to low and cover the pot with a tight fitting lid.
- Cook the rice for 15 minutes - no peeking!
- After the cooking time, turn off the heat and let the rice rest for 5 minutes. Do not remove the lid.
- After the resting time, uncover the pot, fluff the rice with a fork and serve.
Video
Notes
- Start with a heavy sided 1 quart pot with a tight fitting lid. The heavy pot will evenly conduct the heat. Therefore, the rice will cook evenly.
- Lightly toast the rice in a small amount of oil. This will add extra flavor to the rice. Also the oil will keep the rice from sticking together.
- Add hot water to the rice after it has toasted.
- Bring the water and rice to a full boil before lowering the heat to cook the rice.
- Don't peek at the rice while it is cooking. By lifting the lid to check on the rice, steam will escape. The temperature inside the pot will be lowered and will alter the cooking time.
- After the rice is done cooking, let it sit covered and off the heat for 5 minutes. This is my second most important key to the perfect rice recipe. The resting time allows any moisture to evenly redistribute throughout the rice.
- Fluff the cooked and rested rice with a fork to separate the grains and allow them to dry out a little bit.
Nutrition
Jen says
This works perfectly every time. But tonight was the first time I doubled it. I should’ve asked before making it. lol. If I’m doubling the recipe do I also need to double the time? Dumb question but I thought I’d ask.
Amy Casey says
Hey Jen ~ If you're doubling the recipe, the cooking time stays the same. No need to double it.
Sam says
This is the only way I cook rice! I’ll switch it up with broth, or do a Spanish rice too. Works great every time!
Amy Casey says
That's great to hear Sam! I'm so glad my recipe is foolproof for you.
Andy Holl says
THANK YOU SO MUCH!!
Finally i found a method works! for years my rice has resembled Mash Potato!.
I searched and found your recipe and tried it, although my first attempt was almost good, but my bad as i deviated unknowingly, so this time i followed it to the letter, result?, perfect not dry not wet not sticky and separate grains that roll of the fork! PERFECT! thank you...
This is how i will cook Basmati Rice going forward!
Amy Casey says
That's awesome Andy! I'm so glad my recipe you like my recipe. It works every time!
Kevin says
Decades of trying; this one actually works! Perfect!
Amy Casey says
That's fabulous Kevin! I'll never cook rice any other way.
Tracy West says
This is the first time I have ever cooked perfect rice! Your recipe is awesome! I followed your instructions to the letter except that I doubled it and it still turned out perfect rice. Thank you!
Amy Casey says
Yea! I love to hear that Tracy. Thanks for sharing that you doubled the recipe and that it turned out perfectly.
Nikki says
Turned out perfect! Nice and fluffy. And not all the wasted time and water to rinse it beforehand. Thank you!
Amy Casey says
You're so welcome Nikki! I'm so glad you've found my rice recipe and it works for you.
FoodDoz says
Thanks for the recipe. https://www.fooddoz.com/
Amy Casey says
You're so welcome!
Greg Stevens says
I've been using this method since I saw it here. It's AWESOME. Thank you for posting it. I've told friends about it and they already knew that it works because that, apparently, is how you start cooking Mexican rice. It starts by toasting it. No idea! Thanks again, it's my go-to method now...love it.
Amy Casey says
That's awesome Greg! I'm so glad my recipe is your go-to method for cooking rice.
Earle says
I always wash rice several times prior to cooking. Until water is relatively clear. Chemicals such as arsenic is used in the growing process. Will this effect not achieve fluffy rice?
Amy Casey says
It can't hurt.
Andrea says
What are your recommendations if you have to make enough rice for 15 people? Multiple pots? Can the recipe be safely quadrupled?
Amy Casey says
I recommend doing 2 pots and double the recipe in each one. That is the best way to make sure it will cook correctly. Happy cooking!
Ethelyn Dietrich says
I useally cook basmati rices. In our family we use 1C. Basmati-2C. Water-1tbsp. Olive oil-1tsp. Better than bullion (chicken flavor). Toss all together in a pan on high heat and bring to a boil. Cover with a lid and lower the heat to low. Lave (without peeking) on low heat for 20 minutes. Uncover, fluf and enjoy. The bottom can get a little brown, and that's the best part!
Amy Casey says
Thanks for your comment Ethelyn! I love the idea of the chicken bouillon to add flavor to the rice. Thanks for sharing!
Julie says
This is the BEST and EASIEST recipe for rice I have ever used. I have tried a rice cooker and the oven and an instant pot. This one beats them all. I use a nonstick pot and get gorgeous results. I usually add a teaspoonof chicken base for every cup of water just because we like the flavor. Thanks a million times over for making my life way easier!
Amy Casey says
Thank you Julie! I'm so glad you liked my recipe. And the addition of the chicken base is a great idea!