If you’ve ever cooked white rice and it turned out sticky, undercooked, or stuck to the bottom of the pan, you’re not alone. We’ve all been there. In fact, I used to avoid cooking rice for this very reason, chalking my failures up to not owning a rice cooker.
However, since then I’ve perfected my go-to method for cooking white rice that’s fluffy, tender, and delicious every time. Plus, it just requires a saucepan and lid (no fancy rice cooker). Let me show you how it’s done.
Ways to Use White Rice
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How to Cook White Rice
- 1 cup white rice (such as basmati or jasmine)
- 2 cups water
- Add rice and water to a medium saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
- Simmer until water is completely absorbed and rice is tender – about 15-25 minutes (will depend on size and freshness of rice). Drain off any excess water if there is any (there shouldn’t be).
- Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
*Nutrition information is a rough estimate calculated with unenriched rice.