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.
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.
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.
*Recipe as written yields about 2 cups cooked rice.
Nutrition Per Serving (1 of 8)
- Calories: 84
- Sodium: 4mg
- Potassium: 26mg
- Carbohydrates: 18g
- Protein: 1g
- Calcium: 0.8%
- Iron: 1%