For standard long-grain white rice, simmer it covered for 17 minutes, then let it stand off the heat for 10 minutes; allow about 4 minutes to bring the water to a boil. This simple stovetop method uses rice, water, and optional salt to make tender, separate grains for serving as a side or alongside a main dish.
Ingredients
- 1 cup (185 g) long-grain white rice
- 1 1/2 cups (355 ml) water
- 1/4 teaspoon (1.5 g) fine salt, optional
- 1 teaspoon (5 g) butter or neutral oil, optional
Instructions
- Rinse the rice. Put the rice in a fine-mesh strainer and rinse under cool running water for about 2 minutes, stirring it gently with your fingers, until the runoff looks less cloudy. Let it drain for about 1 minute. Rinsing removes some surface starch, which helps long-grain rice cook up less sticky. If you prefer slightly stickier rice, you can skip this step.
- Measure the water. Add the drained rice, 1 1/2 cups (355 ml) water, and the optional salt to a small, heavy-bottomed saucepan with a tight-fitting lid. A saucepan about 1.5 to 2 quarts (1.4 to 1.9 L) in capacity gives the rice room to cook without spreading the water too thinly. Stir once to distribute the grains.
- Bring it to a boil. Set the uncovered pan over medium-high heat. It usually takes about 4 minutes for this amount of water to reach a boil, though the exact time depends on the burner and pan. Watch for steady bubbling across the surface rather than relying on a precise time alone.
- Cover and lower the heat. As soon as the water boils, cover the pan tightly and turn the burner to its lowest setting that maintains a gentle simmer. Do not stir the rice after covering it; stirring can break grains and release starch, making the finished rice gummy.
- Simmer for 17 minutes. Keep the lid on for the full cooking time. The pan should make only a quiet simmering sound, not a vigorous boiling or rattling sound. If steam is escaping heavily around the lid, lower the heat. Avoid lifting the lid to check, since escaping steam can leave the rice undercooked.
- Rest off the heat for 10 minutes. Turn off the burner and leave the saucepan covered and undisturbed. This standing time lets the grains finish absorbing moisture and helps the texture become even from top to bottom. Do not shorten the rest just because the rice looks cooked when you first open the pan.
- Fluff and serve. Remove the lid, taking care to keep your face and hands away from the escaping steam. Gently fluff the rice with a fork or rice paddle, lifting from the bottom rather than mashing it. Stir in the optional butter or oil, taste, and adjust the salt if needed. Serve while hot.
Tips
- Use a snug lid and low heat. The rice cooks in a small amount of trapped steam. A loose lid or a burner set too high can let water escape before the grains are tender. If your lid does not fit tightly, place a clean, folded kitchen towel over the pot before setting the lid on top, keeping the towel well away from the flame or electric element.
- Keep the ratio consistent. For this method, use 1 1/2 cups water for each cup of rinsed long-grain white rice. If you double the recipe, use a larger saucepan and double both ingredients; the time may vary slightly because a larger volume can take longer to boil, but keep the covered simmer and rest times the same as a starting point.
- Adjust salt and fat to the meal. Salt is optional, and the rice can be cooked in plain water if it will be served with a salty stew, sauce, or seasoned protein. Butter adds a mild richness; neutral oil keeps the flavor more restrained. Neither is necessary for the rice to cook properly.
- Do not judge doneness by the surface alone. If the rice is still firm after the rest, add 1 to 2 tablespoons (15 to 30 ml) hot water, cover, and cook over low heat for 3 to 5 minutes, then rest for another 5 minutes. If it is wet, leave it uncovered off the heat for a few minutes and fluff gently; avoid turning it into a mash by stirring hard.
Serving Suggestions
Serve the rice as a simple base for stir-fried vegetables, tofu, beans, grilled fish, or a saucy chicken dish. It also works beside soups and braises, where the grains can soak up broth or sauce. For a quick side, fold in chopped scallions, a little butter, or a squeeze of lemon just before serving. Keep additions modest if you want the rice to stay fluffy rather than become a heavily seasoned pilaf.
This batch makes about 3 cups (roughly 450 g) cooked rice, or four side portions of around 3/4 cup each. For a larger meal or rice bowls, plan closer to 1 cup cooked rice per person and increase the recipe accordingly. If serving family-style, transfer the fluffed rice to a warm covered bowl so it stays hot while the rest of dinner is plated.
Variations
Use broth instead of water: Replace some or all of the water with low-sodium chicken or vegetable broth. The grains will take on the broth’s flavor, so taste before adding salt. If the broth is quite salty, leave out the recipe’s optional salt and season after cooking.
Add aromatics: Before adding the water, warm the optional butter or oil in the saucepan and briefly cook a spoonful of minced onion or a small piece of crushed garlic until fragrant, without browning it. Add the rice and water, then follow the same covered cooking method. The extra ingredients add flavor, but keep the liquid ratio unchanged.
Choose another white-rice grain: Medium-grain rice tends to be softer and a little more cohesive, while short-grain varieties are naturally stickier. Their water needs and timing can differ by variety and package directions, so use this recipe as a guide rather than assuming every white rice cooks identically. Brown rice is not a direct swap; it generally needs more water and substantially more cooking time.
Storage and Reheating
Cooked rice should not sit at room temperature for more than 2 hours. Transfer leftovers to a shallow container and refrigerate them promptly so they cool quickly. Store covered in the refrigerator for 3 to 4 days. Rice can also be frozen in meal-size portions; for best texture, use it within about 1 to 2 months and thaw it in the refrigerator or reheat it from frozen.
To reheat on the stove, put the rice in a saucepan with about 1 tablespoon (15 ml) water per cup of rice, cover, and warm over low heat, breaking up clumps gently as it heats. In a microwave, cover the portion loosely and heat with a splash of water, stirring halfway through. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center with a food thermometer and make sure the rice is steaming throughout. Reheat only the portion you plan to eat.
Frequently Asked Questions
How long does white rice take to cook on the stove?
For this long-grain recipe, allow about 4 minutes for the water to boil, 17 minutes of covered simmering, and 10 minutes of covered resting. That is about 31 minutes of cooking and standing time, or 34 minutes total including the 3-minute rinse and draining prep. Burner speed can change the time needed to reach a boil.
Should I rinse white rice before cooking?
Rinsing is optional, but it removes loose surface starch and usually gives long-grain rice a more distinct, less sticky texture. Rinse in a fine-mesh strainer until the water is less cloudy, then drain well. If you like softer, more cohesive rice, or the package specifically says not to rinse, you can skip it.
Why is my rice mushy or sticky?
Common causes include too much water, vigorous stirring, a lid that lets steam escape, or cooking the rice too hard. Measure the water, keep the lid on, and use the lowest heat that maintains a gentle simmer. Rinsing can also reduce surface starch. Some varieties, especially short-grain rice, are naturally stickier than long-grain rice.
Why is my rice still hard after the cooking time?
The heat may have been too low to maintain a simmer, the lid may have leaked steam, or the pan may have been opened during cooking. Add 1 to 2 tablespoons (15 to 30 ml) hot water, cover, and cook for another 3 to 5 minutes on low. Let it stand covered for 5 minutes before checking again.
Can I double this stovetop rice recipe?
Yes. Use 2 cups (370 g) rice and 3 cups (710 ml) water in a roomy, heavy-bottomed pot, and double the salt if using it. The covered simmer and rest are still 17 and 10 minutes, respectively, but the larger quantity may take longer than 4 minutes to reach a boil. Keep the lid closed during the simmer, and check the texture after the rest.
Does this timing work for instant or brown rice?
No. Instant rice has been precooked and follows its package directions, while brown rice retains its bran layer and usually needs more water and a longer cook. The timing here is for standard long-grain white rice. Check the variety’s label when cooking jasmine, basmati, medium-grain, or other specialty rice, since water ratios and preferred textures can vary.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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