Long-Grain Rice: How to Cook It Perfectly on the Stove

To cook long-grain white rice perfectly, rinse it, simmer it gently in a measured amount of water, then let it rest covered before fluffing. The result is tender rice with distinct grains, ready to serve as a side dish or use in bowls, curries, stir-fries, and other meals.

What You’ll Need

1 cup (185 g) uncooked long-grain white rice, such as standard long-grain rice. This makes about 3 cups (about 450 g) cooked, enough for 3 to 4 side servings.
1½ cups (355 ml) water for the stovetop absorption method. Measuring both rice and water matters more than adjusting by eye.
¼ teaspoon (about 1.5 g) fine salt, optional. Use less or omit it if serving the rice with a salty dish.
1 teaspoon (5 g) butter or oil, optional, for a little richness. Plain rice needs no added fat.
A fine-mesh strainer, a measuring cup, and a saucepan with a close-fitting lid. A heavy-bottomed pan helps distribute heat and reduce scorching.
A fork or rice paddle for fluffing, plus a timer. A transparent lid can be useful, but avoid lifting it during cooking.

This method is for ordinary long-grain white rice. Jasmine and basmati are also long-grain varieties, but their fragrance, texture, and preferred water amounts can differ; follow the package if it gives a specific ratio. Brown long-grain rice needs more water and a longer cook, so it is not a direct substitute in these timings.

Step-by-Step

Measure the rice and water. Measure 1 cup (185 g) of dry rice and 1½ cups (355 ml) of water. Use the same measuring cup for both. This ratio is a practical starting point for standard long-grain white rice cooked in a covered saucepan. If your rice package specifies a different ratio, use its instructions because milling, age, and variety can affect how much water the grains absorb.
Rinse the rice. Put the rice in a fine-mesh strainer and rinse under cool running water, gently moving the grains with your fingers. Continue until the water runs mostly clear, usually about 30 to 60 seconds. Rinsing washes away loose surface starch, which can otherwise make the finished rice stickier. Let the rice drain well for a minute; a little rinse water clinging to it is fine, but water pooled in the bowl can throw off the ratio.
Combine the ingredients in the pan. Add the drained rice, measured water, and optional salt to the saucepan. Add the butter or oil if using it. Give the rice one gentle stir so the grains are level and submerged. After the water starts simmering, avoid stirring: repeated movement releases starch and can break grains, making the texture gummy.
Bring the water to a boil. Set the uncovered saucepan over medium-high heat. Watch for steady bubbles across the surface rather than walking away until the pan boils vigorously. The time varies with the pan, burner, and starting water temperature, but it commonly takes a few minutes. As soon as it reaches a boil, give the rice one final gentle stir if needed, then cover the pan tightly and reduce the burner to its lowest setting that maintains a very gentle simmer.
Simmer, covered, for 15 minutes. Start the timer when the heat is reduced and the lid is on. Do not lift the lid to check the water, and do not stir the rice. The trapped steam is part of the cooking process; opening the pan lets it escape and can leave the top grains firm while the bottom cooks. If your lowest burner setting is still forceful, move the pan to a smaller burner or use a heat diffuser.
Turn off the heat and let the rice rest. After 15 minutes, turn off the burner but leave the pan covered for 10 minutes. This rest allows moisture to settle through the grains and finishes their cooking gently. If you hear vigorous sizzling or smell scorching before the timer ends, turn the heat off early and let the pan stand covered; check the troubleshooting section before adding more water.
Fluff and serve. Remove the lid, taking care to keep steam away from your face and hands. Use a fork or rice paddle to lift and separate the grains with a light motion, working from the edges toward the center. Taste a few grains and adjust the salt if needed. Serve promptly, or transfer the rice to a shallow container for safe cooling and storage.

For a larger batch, keep the same 1:1½ ratio by volume as a starting point—for example, 2 cups (370 g) rice with 3 cups (710 ml) water—and use a pan large enough to hold the rice with room for steam. Larger quantities may take a little longer to come to a boil, but the covered simmer and resting time usually stay close to the same. Avoid filling a small saucepan to the brim; crowded rice cooks unevenly and can boil over.

Common Mistakes

Adding too much water: Excess water makes grains soft and sticky, especially if the rice is also stirred. Measure carefully, drain rinsed rice, and resist adding extra water just because the pan looks dry while the lid is on. Steam is doing useful work even when you cannot see it.

Using high heat for the whole cook: Once the water boils, strong heat can evaporate it before the grains are tender and scorch the bottom. Reduce the burner to its lowest steady setting and keep the lid in place. A simmer should be gentle, not a rolling boil.

Peeking or stirring during the simmer: Every lid lift releases steam, while frequent stirring roughs up the grains. Set a timer instead. If you are worried about the heat, judge it by the burner setting and any signs of vigorous rattling or bubbling around the lid, not by opening the pan repeatedly.

Skipping the rest: Rice can seem wet or uneven immediately when the heat goes off. Leaving it covered for 10 minutes lets the remaining moisture distribute and the grains firm up. Fluffing too soon can crush the softer grains and make the batch seem more clumped than it will after resting.

Assuming every rice variety cooks alike: Long-grain white rice, jasmine, basmati, and brown rice do not always need identical water ratios or timing. Check the package when cooking a named variety, and do not use this white-rice timing for brown rice.

Tips

Use a saucepan with a lid that fits closely. A loose lid leaks steam, so the water may evaporate too quickly; if the lid has a vent, it is usually fine, but keep the burner low. A heavy pan is helpful because thin metal can develop hot spots, especially on electric burners. Once you find a setting that keeps the rice at a quiet simmer, note it for the next batch.

For separate, defined grains, rinse thoroughly and handle the cooked rice gently. For a softer result, you can leave the rice covered for an extra few minutes after the 10-minute rest, but avoid stirring it vigorously. If you want a more aromatic side, cook it in unsalted broth instead of water or add a whole bay leaf before simmering; remove the leaf before serving. Broth changes the flavor and may already contain salt, so taste before adding more.

When cooking rice to pair with a saucy main dish, keep the seasoning simple and let the sauce provide much of the flavor. For meal prep, spread the cooked rice in a shallow container so it cools quickly rather than leaving a deep, hot mound on the counter. Refrigerate it within 2 hours of cooking. Cooked rice keeps for 3 to 4 days in the refrigerator; reheat leftovers until steaming hot throughout, to 165°F (74°C), and only reheat the portion you plan to eat.

A rice cooker is another convenient option, but its water markings and recommended ratios can differ from the stovetop method. Rinse the rice if the manufacturer allows it, then use the cooker’s directions for the amount being made. Do not assume the stovetop ratio will match every cooker’s cup markings.

Troubleshooting

The rice is still hard after resting: If the grains are firm and there is no water left, sprinkle 1 to 2 tablespoons (15 to 30 ml) of hot water over the rice, cover the pan, and warm it on the lowest heat for 3 to 5 minutes. Turn off the heat and rest it covered for another 5 minutes. If water remains in the pan, cover it and cook on low for a few more minutes instead. Next time, check that the lid seals well and the burner is not so low that cooking stops entirely.

The rice is wet or mushy: If the grains are cooked but excess water remains, drain it carefully through a strainer. If the rice is soft but not swimming, leave it uncovered off the heat for a few minutes so some moisture can escape, then fluff lightly. For the next batch, measure the water more precisely, drain the rinsed rice longer, and avoid adding water during cooking.

The bottom is browned or scorched: Move the pan off the burner immediately and do not scrape the burnt layer into the rest of the rice. Spoon the unscorched rice from the top into a clean dish. Lower the heat further next time, use a heavier saucepan, and check that the pan is centered over the burner. A diffuser can help if the smallest burner still runs hot.

The grains clump together: Clumping can come from excess starch, too much water, stirring, or fluffing before the rest. Rinse more thoroughly, keep to the measured ratio, and fluff with a fork only after the covered rest. Rice that is already cooked can still be served; gently separating it may improve its texture, but vigorous stirring will make it stickier.

The rice is unevenly cooked: A poorly fitting lid, an unlevel pan, or uneven burner heat can leave some grains firm and others soft. Check that the pan sits flat, spread the rice evenly before covering, and keep the lid closed. If necessary, rotate the pan once during the simmer without lifting the lid, but a steady low burner is usually better than frequent adjustments.

Frequently Asked Questions

Should I rinse long-grain rice before cooking?

Rinsing is recommended for this method because it removes loose surface starch and helps the cooked grains stay more distinct. Rinse in a fine-mesh strainer until the water is mostly clear, then drain well. If a package specifically says not to rinse, follow its directions.

How much water do I use for 1 cup of long-grain rice?

For standard long-grain white rice on the stove, start with 1½ cups (355 ml) of water for 1 cup (185 g) of rice. Rice brands and varieties can differ, so use package instructions if they give a tested ratio. Brown rice generally needs more water and a longer cook.

Can I use jasmine or basmati rice with this method?

Both are long-grain varieties and can be cooked on the stovetop, but their preferred water ratios, soaking practices, and timing may vary. Follow the package directions when available. Basmati is often soaked before cooking for a more elongated, separate result, while jasmine tends to be softer and more fragrant.

Why does my rice stick to the bottom of the pan?

Most often, the heat is too high, the pan is thin, or the water has evaporated before the rice finishes. Bring it to a boil, then reduce the heat to the lowest steady simmer and use a close-fitting lid. Do not stir during cooking, since that can disturb the grains without preventing scorching.

How should I store cooked rice?

Refrigerate cooked rice within 2 hours in a covered, shallow container and use it within 3 to 4 days. Reheat only the amount you need until steaming throughout and at least 165°F (74°C). You can also freeze cooled rice in a sealed freezer-safe container for longer storage.

Can I double the recipe?

Yes. Use 2 cups (370 g) rice and 3 cups (710 ml) water, plus double the optional seasonings. Choose a sufficiently large, heavy saucepan, and expect the water to take longer to reach a boil. Keep the same gentle simmer and covered rest, checking the rice at the end rather than extending the cook automatically.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).