How to Cook White Rice

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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!) on 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
4.80 from 34 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: 84.4 Carbohydrates: 18.5 g Protein: 1.6 g Fat: 0.2 g Saturated Fat: 0 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 0.05 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 27 mg Fiber: 0.3 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 6.48 mg Iron: 0.19 mg

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  1. LT says

    I’m fine with the cooking instructions but you have to rinse the rice with water until it runs clear before cooking it (the rice). If you don’t, you’ve just committed a major faux pas and it (the rice) won’t turn out well. I’m a divorced, Asian-American (Filipina-American) mom of 2 children and I learned how to cook rice in a rice cooker from my mother=I know what I’m talking about. My mom and all Asian-American mothers always rinse the rice before cooking it in a rice cooker.

  2. Isaac says

    Absolutely perfect. After it began to boil I turned the heat down to a simmer covered the pot, and placed a cast iron cover over the flame, to achieve a very low and even simmer. About 10 minutes later I had perfect rice. Thank you for this tutorial.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you had success with this recipe, Glenn. Thank you for sharing your experience!

  3. Sydney says

    The rice turned out very mushy. I suggest adding an oil or some butter to it to make sure that it is not sticky and mushy along with some salt and pepper.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re sorry it didn’t turn out right, Sydney! What type of rice were you using?

    • LT says

      Your rice turned out mushy (Please don’t use oil=That’s a no-no) because you didn’t rinse it once or twice before cooking it. Rinsing the rice with cold water before cooking it prevents extra starch build up from broken grains and debris. I know what I’m talking about because I’m a divorced, Asian-American (Filipina-American) mom of 2. I learned how to cook rice from my mom and practically all Asian-American moms rinse their rice before cooking it.

  4. Patricia McGuane says

    You didn’t mention that if the rice is not thoroughly rinsed, it comes out sticky. Very annoying

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Patricia, we’re so sorry you had a negative experience with it. We haven’t found it necessary to rinse the rice, but some other readers have reported they prefer rinsing it. Perhaps the type of rice makes a difference. What type were you using?

    • LT says

      Yes, it’s very important to rinse out the rice once or twice before cooking it. That’s to get rid of the extra starch build up from broken grains and other debris. I’m a divorced, Asian-American (Filipina-American) mother of 2 and I learned how to cook rice from my mom. All Asian-American mothers and women do this step before cooking the rice.

  5. JP says

    Try baking rice. Just fix it the same way you would on the stove top but put it in the oven on 350 degrees. I put it in a clear glass casserole dish with a lid and can easily check it to see if the water is absorbed by picking it up and tilting it slightly. It usually takes around 30 minutes or so. Perfect every time, no boiling over and no sticky pan to have to scrub the starch off the bottom.

  6. Jodee Dantzer says

    Thanks I did make this. It’s how I’ve always been making it except I didn’t fluff it immediately afterwards and put the lid back on. So thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You bet! You should receive an email soon. If you don’t, be sure to check your “promotions” tab if using gmail or your spam or other folders if using a different email provider.

  7. Mk says

    Really good recipe. I do have a little trouble reheating, but thats just me as a newbie cook. Keep up the good work! 👍

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe! Adding a little water when reheating will help it get fluffy again. Hope that helps!

  8. MICHELLE F SMITH says

    I’ve been making rice for years add this recipe because my rice cooker my daughter took to her apartment what am I gonna do so I lifted up I took your recipe I will never cook rice any other way thank you once again the way you make it the way you say how you keep the lid on the way you say how to reheat excellent excellent thank you

  9. Kristal says

    Hi my name is Kristal! I boiled 2 cups of water for 10 mins.Then I added the rice turned it down to low for maybe 10-13 minutes? This is my first time making it. Did I make it right?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristal, did the rice turn out tender and fluffy? If so, it sounds like your method worked! It is a bit different from the instructions we provided, but hopefully all worked out.

    • Jodee Dantzer says

      That’s how I usually do what I boil the water first and put in the rice and the rice is still boiling. Then I turn it down because I have electric stove but I keep it on for about 20 minutes with the lid on the only thing I didn’t do that this recipe says is to fluff the rice afterwards and then put the lid back on but now I did that

    • Jodee Dantzer says

      I did reply. I hope it went under the replies saying that that’s how I do it. I boiled the water first as I have an electric stove and put the rice in so it’s still boiling. Then I turn it down and then follow her directions.

  10. Suzanne Ortiz says

    First time I ever actually followed any directions to prepare white rice, and it came out terrific! Best ever….!

  11. Jt says

    That seems to be way too much water – I make perfect rice with a one to one ratio.
    Didn’t try it, but by all standards that is too much water. There may be some additional water on the rice after I rinse it, but no more than 1/8 of a cup.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Flor. 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

  12. Cloey says

    Was delicious! All the time I made rice it would stick to the oan. None stick when I cooked it this way! Thanks so much for sharing!

  13. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  14. Shelli Martin says

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

      • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  15. 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.

    • Avatar for Dana @ Minimalist BakerDana @ 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.

  16. 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!!!!!

  17. 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.

  18. 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

  19. 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.

  20. 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.