How to Cook Long-Grain Rice on the Stove Without Sticking

To cook long-grain white rice on the stove, simmer it in measured water in a tightly covered pot, then let it rest before fluffing. This simple method makes tender rice with distinct grains, ready to serve as a side or as a base for vegetables, beans, meat, or sauces.

What You’ll Need

1 cup (185 g) long-grain white rice. Standard long-grain rice is the kind used here; jasmine and basmati are also long-grain, but their aroma and ideal water needs can differ slightly.
1 1/2 cups (355 ml) water. This is a useful starting ratio for fluffy stovetop white rice. If your rice package gives a different ratio, follow its directions, since milling and variety affect absorption.
1/4 teaspoon (1.5 g) fine salt, optional. Add less or omit it if the rice will be served with a salty dish.
1 teaspoon (5 g) butter or oil, optional, for a little richness. Leave it out for plain rice.
A small or medium saucepan with a close-fitting lid, a measuring cup, a fork, and a fine-mesh strainer if rinsing the rice.

Step-by-Step

Measure the rice and water. Measure 1 cup (185 g) of rice and 1 1/2 cups (355 ml) of water. For a larger batch, keep the same starting ratio of 1 part rice to 1 1/2 parts water by volume. Use a pot large enough to leave room for the rice to expand; a 1 1/2- to 2-quart saucepan works for this amount. Accurate measuring matters more than filling the cup loosely or packing it down.
Rinse the rice if you want more separate grains. Put it in a fine-mesh strainer and rinse under cool running water, moving the grains gently with your fingers, until the runoff looks less cloudy. This removes some loose surface starch, which can make rice sticky. Drain it thoroughly for about a minute so extra rinse water does not throw off the measured ratio. Rinsing is optional; if your package specifically says not to rinse, follow that direction. Enriched rice may lose some of its added nutrients when rinsed.
Combine the ingredients in the saucepan. Add the measured water, drained rice, and optional salt to the pot. Add butter or oil now if using it. Stir once to distribute the grains, then level the rice so it is mostly submerged. After the water starts heating, avoid frequent stirring: agitation can break grains and release starch, making the finished rice clump together.
Bring the water to a boil with the lid off. Set the pan over medium-high heat and watch it closely. When the water reaches a steady boil across the surface, this usually takes about 4 minutes, put the lid on and immediately turn the heat to low. If the water boils vigorously for a long time before you cover the pot, more will evaporate and the rice may cook unevenly.
Simmer gently for 16 minutes. Keep the lid on and cook over the lowest heat that maintains a quiet simmer. Do not lift the lid to check or stir; escaping steam is part of the cooking process. If your burner runs hot, shift the pan to a smaller burner or lower the setting. A hard boil can scorch the bottom before the grains have absorbed enough water. Stovetops vary, so treat 16 minutes as a reliable starting point rather than a reason to keep cooking rice that is already tender.
Turn off the heat and rest the covered rice for 10 minutes. Leave the pot undisturbed, still covered. During this rest, the remaining moisture spreads through the grains and the surface becomes less wet. If the rice looks slightly damp when the timer ends, give it the full rest before deciding it needs more cooking. The resting time is included in the 35-minute total.
Fluff gently and serve. Remove the lid, taking care to direct escaping steam away from your hands and face. Use a fork to lift and separate the rice with a light fluffing motion rather than mashing or stirring it hard. Taste a few grains and adjust the seasoning if needed. Serve promptly while warm, or cool and refrigerate leftovers safely.

Common Mistakes

Using too much water. Excess water makes the grains soft, swollen, or gluey. Measure both ingredients rather than estimating from the water level in the pan. Rinsed rice also needs to be drained well; water clinging to it adds a small, unpredictable amount to the pot.

Lifting the lid repeatedly. Each time the lid comes off, steam escapes and the temperature drops. That can leave the top undercooked while the bottom gets overly soft. Keep the lid closed through both the simmer and the rest. If you need to check progress next time, rely on the timer and adjust the heat rather than peeking.

Cooking at a rolling boil. Rice should simmer gently after it comes to a boil. High heat can make water evaporate too quickly, cause foaming, or scorch the layer touching the pan. Turn the burner down as soon as the lid goes on. If your stove retains heat, move the pot to a cooler burner.

Skipping the rest or stirring vigorously. A short rest lets moisture settle through the pot; skipping it can leave rice wet on the surface and firm in the middle. Vigorous stirring damages the grains and encourages a sticky texture. Rest first, then lift the rice gently with a fork.

Assuming every rice variety uses the same timing. This method is for standard long-grain white rice. Brown rice has an intact bran layer and usually needs more water and a longer cook; parboiled rice and specialty varieties can have their own directions. Check the package rather than simply extending this method by a few minutes.

Tips

Use a lid that fits closely. A loose lid allows steam to escape, so the water-to-rice ratio may no longer work as intended. If the lid rattles, lower the heat until the simmer is quiet.
For rice with especially distinct grains, rinse it and drain it well. For a softer, slightly more cohesive result, skip rinsing. Neither choice is wrong; the difference is texture and convenience.
Scale the quantity with care. For 2 cups (370 g) rice, begin with 3 cups (710 ml) water, and use a larger saucepan. Very large batches may cook less evenly on a home burner, so follow the rice package or cook two smaller batches if needed.
Season according to what you will serve alongside it. Plain rice can be useful with a strongly seasoned stew or curry; a pinch of salt or a little butter can make it more satisfying as a simple side.
When the rice is done, avoid leaving it sitting at room temperature for an extended period. Divide leftovers into shallow containers and refrigerate within 2 hours. Cooked rice keeps for 3–4 days refrigerated; reheat leftovers to 165°F (74°C), checking with a food thermometer, and reheat only the amount you plan to eat.

Troubleshooting

The rice is still firm and the water is gone. Sprinkle 1–2 tablespoons (15–30 ml) of hot water over the rice, cover the pot, and cook on very low heat for 3–5 minutes. Turn off the heat and let it rest, covered, for another 5 minutes before checking. Add water sparingly; too much can turn the grains mushy. For next time, lower the heat if the water disappears early, or add a little more water if your particular rice consistently needs it.

The rice is wet or soggy. If the grains are tender but there is a little visible water, drain off the excess carefully, then return the rice to the warm pot off the heat with the lid ajar for a few minutes. If it is already very soft, extra cooking will not restore its texture; use it in soup, a rice bowl, or another dish where a softer result works. Next time, measure the water and drain rinsed rice more thoroughly.

The bottom has browned or burned. Take the pot off the burner immediately. Do not scrape the bottom into the rest of the rice, since that spreads the burnt flavor. Spoon the unscorched rice from the top into a clean serving dish. Reduce the heat earlier next time, use a heavier-bottomed pan, and check whether your burner runs hot at its lowest setting.

The rice is unevenly cooked. If the top is firm but the bottom is soft, the lid may not have sealed well, the burner may have heated unevenly, or the pot may have been stirred during cooking. Add a tablespoon of hot water, cover, and cook on low for a few more minutes, then rest. Next time, use a close-fitting lid and a burner close to the size of the pan.

The rice clumped together. Some clumping is normal, especially if the rice was not rinsed or was stirred a lot. Let it finish resting, then fluff gently with a fork. For more separate grains in a future batch, rinse and drain the rice, avoid stirring after it begins heating, and do not use extra water.

Frequently Asked Questions

What is the water-to-rice ratio for long-grain rice on the stove?
For standard long-grain white rice, start with 1 1/2 cups (355 ml) water for 1 cup (185 g) rice. Rice brands and varieties differ, so follow the package if it calls for another amount. Measure by volume consistently and drain rinsed rice well.

Should I rinse long-grain rice before cooking?
Rinsing is optional. It washes away some loose surface starch and can help the cooked grains stay more distinct. Skip it if the package advises against rinsing, and remember that rinsing enriched rice can wash away some added nutrients.

How long does long-grain rice take to cook on the stove?
For this method, it takes about 4 minutes to reach a boil, 16 minutes to simmer, and 10 minutes to rest, plus about 5 minutes to measure and rinse. The full process is approximately 35 minutes. Burner strength, pan shape, and rice variety can shift the timing slightly.

Can I cook jasmine or basmati rice this way?
Both are long-grain varieties, but they have distinctive aromas and may absorb water differently from standard long-grain white rice. The ratio here is a reasonable starting point, but check the package directions for the best result. Basmati is often rinsed and may be soaked in some recipes; soaking adds time and changes the amount of water needed.

How do I keep cooked rice safely for later?
Refrigerate it within 2 hours in a shallow, covered container, and use it within 3–4 days. Reheat the portion you need to 165°F (74°C), checking with a food thermometer. Do not leave cooked rice at room temperature for a long stretch, and avoid repeatedly cooling and reheating the same batch.

Can I use this method for brown long-grain rice?
Not without changing the cooking time and water. Brown rice generally needs substantially longer to cook because its bran layer remains, and the exact directions vary by type and brand. Use the package instructions for brown rice instead of extending the white-rice timing by guesswork.

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