How to Cook Rice
Cook fluffy white rice on the stove every time with the right water ratio, a real lid, and a rest off the heat.
Rice Is a Steaming Job, Not a Boiling Job
Most rice goes wrong because the lid comes off. Every peek lets out steam, and rice cooks in steam, not water — so the top layer stays crunchy while the bottom scorches.
Get the ratio right, get the lid on, then leave it alone. For long-grain white rice, 1 cup rice to 1 3/4 cups water on the lowest heat for 18 minutes does the whole job.
Ratio Beats Guessing
Long-grain white rice wants 1 3/4 cups water per cup of rice; brown rice needs about 2 1/4 cups and roughly 45 minutes.
Rinse Off The Starch
Swirl the rice in cool water until the water runs mostly clear, usually two or three changes, and the grains come out separate instead of gluey.
Lowest Heat, Lid On
Once it boils, drop to the lowest setting and cover — if steam is puffing out the sides, the heat is still too high.
The Rest Is Not Optional
Pull the pot off the heat and let it sit covered 10 minutes before you fluff, so the wet grains at the bottom even out with the dry ones on top.
The method
- 1
Rinse the rice
Put the rice in a bowl or fine strainer and rinse with cool water until it runs mostly clear. Drain it well.
- 2
Measure and boil
Add rice, water, a big pinch of salt, and a pat of butter to a pot with a tight lid. Bring it to a boil uncovered.
- 3
Cover and drop the heat
As soon as it boils, turn the burner to its lowest setting and put the lid on. Set a timer for 18 minutes and do not lift the lid.
- 4
Check for done
At 18 minutes, look for small craters on the surface and no standing water. Tilt the pot to be sure the bottom is dry.
- 5
Rest off the heat
Slide the pot off the burner, keep it covered, and let it sit 10 minutes.
- 6
Fluff and serve
Run a fork through the rice from the edges toward the middle to separate the grains. Never stir it with a spoon.
Show what you know
Three questions. See if your rice habits hold up.
Question 1 of 3
At 12 minutes the rice smells great and you want to check it. What happens if you lift the lid?
Put it to work
Rice is the whole show here, so your liquid ratio and gentle simmer are what turn out fluffy, separate grains alongside any weeknight dinner.
★ side
sideMexican Rice
Better than your local taqueria. Spicy, fresh, citrusy. Serve it alongside your favorite Mexican mains or just eat it out of the bowl over the kitchen counter while your family waits for you to serve dinner.
Michael BaumannIngredients
- 2 Cups (420g) Rice (White Long Grain)
- 2 Cups Chicken Broth
- 1/3 Cup (70g) Butter/Lard
- 28oz can Whole Peeled Tomatoes
- 1 medium Yellow Onion
- 4 cloves Garlic
- 1 Jalapeño
- 2 Serrano
- 2 Limes
- 1/4 Cup Cilantro
- 1/2 tsp (2g) Cumin
- Salt (Coarse Kosher)
Instructions
- 1Wash all produce. Rinse rice.
- 2Chop onion in to 6-8 large chunks. Top, core, and seed peppers. Mince garlic. Top and quarter limes.
- 3Add tomatoes, then onion to food processor. Pulse until combined and onions are diced. Use 2 Cups of the tomatoes and onion for this recipe. Save the rest for a salsa or a sauce.
- 4Add tomatoes, chicken broth, cumin, and about 1/2 tsp of salt to a medium sauce pan. Bring to a boil over medium heat.
- 5Melt butter in a Dutch oven or stockpot.
- 6Add rice to butter and sauté until kernels begin to turn golden.
- 7Stir serranos and jalapeño with rice and cook for 2-3 minutes until just softened. Add garlic, stir, and cook for ~30 seconds.
- 8Add boiling tomatoes to rice and turn heat down to low. Simmer, covered, for 20-25 minutes until rice is al dente. Keep heat low to prevent burning at the bottom of the dutch oven. Stir occasionally, but carefully to avoid breaking up the rice.
- 9Remove from heat, uncover, and fluff gently. Mix in juice of 1 lime and freshly-chopped cilantro to taste. Serve with lime wedges on the side.
P.S. Pepper keeps the recipe, the timings and your own notes in one place — so the next time you cook it, you're not starting from a search box.
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