For 3.63 pounds (1.65 kg) of long-grain white rice, plan on about 20 minutes of gentle simmering, followed by 10 minutes of covered resting; allow roughly 55 minutes overall, including rinsing and bringing the water to a boil. This stovetop batch makes a large pot of fluffy, neutral rice for serving alongside many kinds of meals, and cooking it in two pots helps it cook evenly.
Ingredients
- 3.63 lb (1.65 kg) long-grain white rice, about 9 cups
- 13 1/2 cups (3.2 L) water, divided between two pots
- 1 tbsp (18 g) fine salt, optional
- 2 tbsp (28 g) unsalted butter or neutral oil, optional
Instructions
- Set up the pots. Choose two heavy-bottomed pots with tight-fitting lids, each holding at least 6 qt (5.7 L). Divide the rice, water, salt, and optional butter or oil equally between them. That means about 4 1/2 cups rice and 6 3/4 cups water per pot. Using two pots rather than crowding one smaller pot makes it easier for the water to circulate and for the rice to cook at an even simmer.
- Rinse the rice. Put the rice in a large bowl or fine-mesh strainer and rinse it under cool water, moving the grains gently with your hand. Drain and repeat until the water is less cloudy, usually three or four rinses. This removes loose surface starch, which can make a large pot of rice gummy. Drain thoroughly for about 5 minutes; excess rinse water changes the carefully measured cooking ratio.
- Bring the water to a boil. Put half the measured water in each pot with the optional salt and butter or oil. Cover and heat over high heat; allow about 10 minutes for the water to reach a boil, depending on your stove and pot. Keep an eye on it so it does not boil over. Add the well-drained rice to the two pots, stir each pot once to distribute the grains, and bring the water back to a gentle boil. If you prefer, you can bring the water to a boil first and then stir in the rice.
- Cover and simmer. Once the water is bubbling gently, cover each pot with its lid and turn the heat to low. Cook for 18 to 20 minutes without lifting the lids or stirring. The exact point within that range depends on the rice and how well your pots retain heat. If the lid does not fit tightly, place a clean kitchen towel over the pot before setting the lid on top, keeping the towel well away from the flame or burner.
- Check for doneness and rest. At 18 minutes, quickly check one pot: the water should be absorbed and the grains should be tender, with no hard, chalky center. If the rice is still firm and the bottom looks dry, sprinkle in 2 to 3 tbsp (30 to 45 ml) hot water, cover, and cook for another 2 minutes before checking again. When done, turn off the heat and leave both pots covered for 10 minutes. This resting time lets moisture settle through the grains and finishes the rice gently.
- Fluff and serve. Fluff the rice from the edges toward the center with a fork or rice paddle, using a light hand so the grains do not break up. Taste and add a little salt if needed. Serve it hot, or move it promptly into shallow containers if you are saving it for later.
Tips
- Use the rice type the timing is written for. This recipe is for long-grain white rice. Rice weight does not always translate to exactly the same number of cups: grain length, variety, and how it is scooped all affect volume. Weighing the 3.63 lb (1.65 kg) is the most reliable way to start, and the approximate 9-cup measure is useful if you do not have a scale.
- Keep the simmer low and the lids on. A vigorous boil can break grains and make the bottom scorch before the top is tender. Frequent lid lifting releases steam and can extend the cooking time, so wait until the first doneness check before opening the pots.
- Adjust for the pot, not by guesswork. If your pots are thin or your burners heat unevenly, use the smallest burner that keeps a gentle simmer and rotate the pots if one side cooks faster. If you only have one suitably large pot, cook the rice in two successive batches rather than filling a small saucepan to the brim.
- Choose a substitute with the result in mind. Vegetable broth can replace some or all of the water cup for cup, adding savory flavor; use low-sodium broth if you want to control the salt. Olive oil can replace butter for a dairy-free version. These changes do not make brown rice cook like white rice: brown rice needs a different water ratio and a longer cooking time.
Serving Suggestions
At about 9 cups dry, this is a party-size or meal-prep batch: it yields roughly 27 cups cooked, or about 27 one-cup portions. Serve plain rice as a base for bean dishes, curries, stir-fries, grilled vegetables, saucy braises, or roasted meat and fish. The mild flavor works with many cuisines, so season individual portions to match the rest of the meal rather than adding a strongly flavored seasoning to the whole batch.
For an easy finishing touch, fold chopped scallions, parsley, or cilantro through the rice just before serving. A little lemon or lime zest can brighten a plate of grilled vegetables or fish. If serving the rice at a buffet, put out a smaller bowl and replenish it from the hot pots as needed instead of leaving the whole batch out for a long time.
Variations
Make it aromatic. Add a few lightly crushed cardamom pods, a cinnamon stick, or a bay leaf to the water while it heats, then remove whole spices before serving. Use a restrained amount for this much rice so the seasoning stays in the background. For a simple savory version, cook with broth and finish with herbs; remember that salted broth may make the optional salt unnecessary.
Use basmati or jasmine rice. Both are fragrant long-grain varieties, but their preferred water ratios and cooking behavior can vary by brand. For the best texture, follow the package directions for the full 3.63 lb batch, splitting the rice and liquid evenly between the two pots. Basmati is often rinsed especially well and may be soaked when its package recommends it; any soaking time must be added to the total preparation time. Jasmine rice can be softer and more fragrant than standard long-grain rice.
Make brown rice instead. Do not use the white-rice timing above for brown rice. Brown rice generally takes around 40 to 50 minutes of simmering, plus a covered rest, and often needs more water; the exact amount depends on the variety and package directions. Because this is a very large batch, divide it between the same two pots and check that the grains are tender before turning off the heat.
Season after cooking. Keep the pot neutral if you plan to use the rice in several different meals. You can turn a portion into herbed rice, mix another portion with a little toasted sesame oil and scallions, or stir warm rice into a bowl with beans and vegetables. Seasoning portions separately gives you more flexibility and avoids making the entire batch too salty or too strongly flavored.
Storage and Reheating
Cooked rice should not sit at room temperature for an extended period. Divide leftovers among shallow containers so they cool faster, and refrigerate them within 2 hours of cooking. Cooked rice keeps for 3 to 4 days in the refrigerator. Prompt cooling matters because spores of Bacillus cereus can survive cooking and multiply if rice is left warm for too long; reheating is not a substitute for safe cooling and storage.
To reheat a portion, add 1 to 2 tbsp (15 to 30 ml) water per cup of rice, cover, and warm it in the microwave or in a saucepan over low heat, stirring once if using a pan. Heat until steaming throughout; leftovers should reach 165°F (74°C), the USDA FSIS safe reheating temperature. Reheat only the amount you plan to eat, rather than repeatedly warming and cooling the entire batch.
For longer storage, freeze cooled rice in meal-size airtight containers or freezer bags, flattening bags so they stack and thaw more evenly. It is best used within 1 to 2 months for good quality. Reheat from frozen with a splash of water, covered, until steaming hot throughout and at least 165°F (74°C). Discard rice that has been left out longer than 2 hours, or that has an unusual smell or appearance.
Frequently Asked Questions
How long does 3.63 pounds of rice take to cook?
For long-grain white rice, allow 18 to 20 minutes of covered simmering and then 10 minutes of covered resting. This recipe also allows about 10 minutes to bring the water to a boil and 15 minutes for rinsing, draining, and dividing the ingredients, so plan on approximately 55 minutes from start to finish. Stove and pot differences can shift the boiling time slightly.
How much water do I need for 3.63 pounds of rice?
This recipe uses 13 1/2 cups (3.2 L) water for about 9 cups (1.65 kg) long-grain white rice, a ratio of 1 1/2 cups water for each cup of rice. Measure the rice by weight when possible, rinse it, and drain it well before cooking. Different varieties, especially brown rice and some specialty rices, need different amounts of liquid.
How many people will 3.63 pounds of rice feed?
It makes roughly 27 cups of cooked rice, enough for about 27 servings when you serve a one-cup portion as a side. If rice is a main part of the meal, portions may be larger; if there are several other substantial sides, smaller portions may be enough. The final yield varies slightly with the variety and how much water the grains absorb.
Can I cook all of it in one pot?
Only use one pot if it is large and heavy enough to hold the uncooked rice, water, and bubbling headroom without crowding. Two 6-qt (5.7-L) pots are easier to manage and usually heat more evenly for this amount. A pot that is too full can boil over, trap uneven heat, and leave some grains tender while others remain firm.
Should I rinse the rice before cooking?
Yes, rinsing long-grain white rice until the water is less cloudy removes loose surface starch and helps keep a large batch from turning sticky. Drain it well before measuring or adding it to the pots, since water clinging to the grains changes the intended ratio. Rinsing does not replace proper cooking or safe storage.
Can I make this recipe in a rice cooker?
Most home rice cookers cannot safely or evenly handle about 9 cups of uncooked rice in one load. Check your cooker’s maximum uncooked-rice capacity and cook multiple batches if necessary, using its marked water guide or the manufacturer’s directions. Do not assume the stovetop ratio or timing applies to every cooker, particularly for a rice cooker with a small bowl.
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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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