How to Make Perfect White Rice on the Stove (No Stick, No Stress!)
Cooking perfect White Rice on the Stovetop might sound basic, but it’s one of those kitchen skills I have mastered and use weekly! Getting it right is all about understanding ratios, timing, and small tweaks that make a big difference. With this easy method, you’ll get fluffy, tender rice every time without any mushiness!
Rice is one of the most versatile staples in my kitchen. It can be paired with just about anything, from saucy curries to quick weeknight rice bowls (like chicken teriyaki bowls or air fryer salmon bowls!). I think it is important to know how to cook rice on the stovetop, in case you don’t have a rice cooker or if you ever need to whip up some rice without one!
Unfortunately, rice can be a little finicky. But once you get the process down, it is actually so easy to make! Here are my best tips for making the perfect rice on the stovetop:
- Rinse your rice. This helps remove excess starch so your grains cook up fluffy and separate instead of gummy.
- Keep your ratio consistent. Use the same measuring cup for both rice and water. This keeps the 2:1 ratio spot on every time.
- Don’t skip the rest. Letting the rice steam off heat for about 10 minutes makes all the difference for a light, tender texture.
- Hands off while cooking. Resist the urge to stir too much, since that can break up the grains and make them sticky.
- Add a little fat. A teaspoon of oil or butter helps prevent sticking and gives the rice a subtle richness.
- Use broth for flavor. Swapping water for chicken or vegetable broth is an easy way to upgrade plain rice. If you use water, make sure you season with salt!
Ingredients You Need
- Rinsed rice: Use a long grain white rice here, and be sure to rinse it. That removes surface starch for fluffier grains!
- Water ratio (2:1): I use a 2:1 ratio of water here. Just be sure to use the same measuring cup you used for the rice! You can also use broth if you prefer.
- Oil: Helps prevent sticking and adds slight richness.
- Salt: Adds flavor! If using broth, you can skip the salt.
How to Make White Rice on the Stove
- Rinse the Rice: Start by rinsing the uncooked rice in a fine mesh sieve under cool water until the water runs clear. Transfer the rinsed rice to a medium saucepan.
- Add Water & Season: Add 3 cups of water, using the same measuring cup you used for the rice to maintain the correct ratio. Stir in the oil and salt.
- Simmer then Cover: Turn the heat to low and let the rice simmer gently until most of the water has been absorbed. Give it a quick stir, then cover the pot with a lid and let it steam for about 10 minutes on very low heat.
- Serve & Enjoy: After 10 minutes, remove the lid, fluff the rice with a fork or spoon, and serve warm. Enjoy!
Serving Suggestions
This rice recipe is endlessly versatile. It’s a perfect base for saucy stir-fries, rich curry bowls, roasted veggie grain assemblies, or a side to grilled proteins. Think of it as your blank canvas! Here are some of my favorite ways to serve it:
- Teriyaki Chicken Rice Bowls
- Roasted Veggie Bowls (swap the quinoa!)
- Air Fryer Salmon Bowls
Frequently Asked Questions
Cooked white rice will keep well in the refrigerator for about four to five days as long as it’s stored in an airtight container. To reheat, warm it gently on the stovetop or microwave it covered so the steam brings it back to life. You can also freeze rice in portions for up to three months, which makes meal prep even easier.
Yes! Instead of water, try cooking it in chicken or vegetable broth for more depth, or sauté the grains in a bit of butter or oil before adding liquid for a nutty aroma. You can also stir in aromatics like garlic, onion, or bay leaves while it cooks, then finish with fresh herbs, a squeeze of lemon juice, or a pat of butter just before serving.
If your rice is coming out gummy, it usually means there was too much water or the rice was stirred too often while cooking. Try reducing the water slightly next time and keeping the lid on tight. On the other hand, if it’s too dry or crunchy, you may not have had enough liquid or steam, or you had the heat up too high. To fix a dry batch, sprinkle in a few tablespoons of hot water, cover, and let it steam on very low heat for 5–10 minutes until the texture improves.
Rinsing rice before cooking is highly recommended. It washes away excess starch from the surface of the grains, which helps the rice cook up fluffy and separate instead of clumpy or sticky. Run the rice under cool water in a fine mesh sieve until the water is mostly clear.
How to Make White Rice on the Stove
Ingredients
Method
- Start by rinsing the rice in a fine mesh sieve under cool water until the water runs clear. Transfer the rinsed rice to a medium saucepan.
- Add 3 cups of water—using the same measuring cup you used for the rice to maintain the correct ratio. Stir in the oil and salt.
- Turn the heat to low and let the rice simmer gently until most of the water has been absorbed. Give it a quick stir, then cover the pot with a lid and let it steam for about 10 minutes on very low heat.
- After 10 minutes, remove the lid, fluff the rice with a fork or spoon, and serve warm. Enjoy!
