How to Cook White Rice

GFVGVDFNS
backlit view of white rice cooked in a saucepan with a spatula scooping some rice.

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.

We hope you find this guide helpful! For more tutorials on how to cook rice, check out How to Cook Brown Rice (2 Ways) and Instant Pot Brown Rice (Perfect Every Time!).

Ways to Use White Rice

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

How to Cook White Rice

A simple, step-by-step tutorial (plus video!) of how to cook perfect white rice every time, plus some delicious ideas for how to use it.
Author Minimalist Baker
Print
Backlit view of white rice cooked in a saucepan with a spatula scooping some rice
4.5 from 10 votes
Cook Time 20 minutes
Total Time 20 minutes
Servings 8 (1/4-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days

Ingredients

  • 1 cup white rice (such as basmati or jasmine)
  • 2 cups water

Instructions

  • 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).
  • I like to turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. This rice is delicious in things like stir fries, sushi, with stews, and more!
  • 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.

Video

Notes

*Recipe as written yields about 2 cups cooked rice.
*Nutrition information is a rough estimate calculated with unenriched rice.

Nutrition (1 of 8 servings)

Serving: 1 quarter-cup serving Calories: 80 Carbohydrates: 18 g Protein: 2 g Fat: 0 g Saturated Fat: 0 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 0 mg Potassium: 0 mg Fiber: 0 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 10 mg Iron: 0.18 mg

Reader Interactions

Comments

  1. Mary Pearson says

    This is a must try! Thanks. One question, though, is there any outcome difference between long grain and short grain varieties?

    Also, in some parts of Europe and West Africa they do put a bit of salt in the rice while cooking, and they drizzle it with a bit of olive oil too. And they keep stirring it so the grains don’t stick together.

    • Support @ Minimalist Baker says

      Great tip, Mary! Thanks for sharing! There shouldn’t be much difference in outcome between long and short grain.

  2. Shelli Martin says

    I haven’t made white rice for a long, long time so I needed a refresher. This was perfect. Thank you.

      • Support @ Minimalist Baker says

        Thanks so much for the lovely review, Gloria. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      Thanks so much for sharing, Brandin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Adam says

    I followed the instructions to the letter, with 0.25 cups rice and 0.5 cups water, but the resulting rice had an unpleasant crunchiness on the inside; surely that isn’t the expected outcome.

    • Dana @ Minimalist Baker says

      Hmm, did you modify anything else? Sometimes cooking that small of quantity may require a little more cook time and/or water.

  4. June Mendoza says

    We typically fry rice til a brown color then add carrots and peas, caldo de tomate seasoning, and onion. And water 2/1 rice. But tonight my hubby wanted white rice so I fried it stirring it so that it wouldn’t burn and added water2/1 along with garlic salt. It was so good!!!!!

  5. Mylissa says

    Thank you for sharing the measurements as I store rice and other dry goods in ceramic or glass containers. My only suggestion to newbies in the kitchen would be to use a stock (chicken, veggie, beef, etc) instead of water.
    If stock is not available, season the water with salt, pepper, and garlic. I tend to like a couple bay leaves as well.

  6. Eber Antonio da Silva says

    Hi there!

    In Brazil we never cooking rice without garlic and onion and some oil… This recipe is different. I’ve learned another way to do it.

    Thanks

  7. Fran says

    Is it best to wash rice first before cooking? I’ve heard we should rinse it until the water runs clear due to processing techniques that remain on the rice.

  8. Marilyn says

    I cooked rice like this. It was terrific. As a side note, I added a teaspoon of salt to the mix before adding the rice. Wonderful and fluffy! So light also.

Leave A Reply