Go Back
–+ servings
White rice in a bowl with a spoon.

How to Make White Rice on the Stove

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!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 262
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups dry long grain white rice rinsed
  • 3 cups water
  • 1 tsp oil
  • 1 tsp salt

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. After 10 minutes, remove the lid, fluff the rice with a fork or spoon, and serve warm. Enjoy!

Nutrition

Serving: 1servingCalories: 262kcalCarbohydrates: 55gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 594mgPotassium: 80mgFiber: 1gSugar: 0.1gCalcium: 25mgIron: 1mg

Notes

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.

Tried this recipe?

Let us know how it was!