For fluffy long-grain white rice, cook 2 cups (370 g) of uncooked rice with 3 cups (710 ml) of water: bring it to a boil, cover and simmer for 16 minutes, then let it rest off the heat for 10 minutes. This simple stovetop method makes about 6 cups of cooked rice; brown, basmati, jasmine, and short-grain rice can need different water amounts and cooking times.
Ingredients
- 2 cups (370 g) long-grain white rice
- 3 cups (710 ml) water
- 1/2 teaspoon (3 g) fine salt, optional
- 1 teaspoon (5 ml) neutral oil or butter, optional
Instructions
- Rinse the rice, if desired. Put the rice in a fine-mesh strainer and rinse under cool water, gently stirring it with your fingers, until the water runs mostly clear, about 1 to 2 minutes. This washes away loose surface starch and can help keep the grains separate. Drain well. If you prefer a slightly stickier result, you can skip rinsing; the cooking time stays the same.
- Measure the water. Add the drained rice, 3 cups (710 ml) water, salt, and oil or butter, if using, to a heavy 2- to 3-quart saucepan with a snug-fitting lid. The ratio is 1 part rice to 1 1/2 parts water by volume. Use a pot with room for the rice to expand, but avoid an oversized pot where the shallow layer of water may evaporate too quickly.
- Bring it to a boil. Set the uncovered saucepan over medium-high heat. The water should reach a steady boil in about 8 minutes; the exact time depends on your burner and saucepan. Stir once at the beginning to distribute the rice, then avoid stirring as it heats. Once the surface is bubbling, move straight to the next step.
- Cover and simmer for 16 minutes. Turn the heat to low, cover the pan tightly, and start a timer. Keep the lid on and do not stir or peek while the rice cooks: lifting the lid lets steam escape, and stirring can break grains and make the rice gummy. The lowest burner setting that maintains a gentle simmer is usually right. If the pan rattles or liquid bubbles up, lower the heat further.
- Rest off the heat for 10 minutes. When the timer rings, turn off the burner and leave the pan covered and undisturbed. The rice continues to absorb moisture as it rests, and the grains firm up enough to fluff cleanly. Do not drain the rice; there should be no pool of water when the proportions and heat are right.
- Fluff and serve. Remove the lid, letting condensation fall away from the rice, and gently fluff from the edges toward the center with a fork or rice paddle. Taste and adjust the salt if needed. For the best texture, serve it soon after fluffing, or keep it covered briefly while you finish the rest of the meal.
Tips
- Use the rice type as your guide. The 16-minute simmer and 1 1/2-to-1 water ratio are for ordinary long-grain white rice. Check the package for specialty rice, since milling, age, and the particular variety can change how much water it absorbs. If the package gives a different ratio, follow it.
- Keep the lid closed. Steam is part of the cooking method, not just a by-product. If you lift the lid repeatedly, the pan loses heat and moisture, so the rice may finish firm or unevenly cooked. Trust the timer, then check after the full rest.
- Adjust the liquid only for a known reason. Rinsing leaves a little water on the grains, so drain thoroughly before measuring the rice into the pot. If your saucepan lid is loose and steam escapes, a tighter lid is a better fix than adding a large, unmeasured splash of water.
- Make it without dairy or added fat. The oil or butter is optional, and omitting it does not change the stated water ratio or timing. For a richer side dish, butter works well; for a neutral, dairy-free version, use a small amount of neutral oil or leave it out.
Serving Suggestions
Plain white rice is a flexible base for saucy meals because the tender grains absorb juices without overwhelming the main dish. Serve it alongside beans, lentils, roasted vegetables, stir-fried vegetables, or a curry, and spoon sauce over the top. It also works under grilled or roasted fish, chicken, tofu, or vegetables; if serving it with meat or fish, cook those separately to their appropriate safe temperatures.
For a simple seasoned side, fluff in chopped parsley or cilantro, sliced scallions, or a little lemon zest just before serving. These additions are easiest to distribute when the grains are hot and freshly fluffed. If you are serving several dishes, keep the rice covered after fluffing and bring it to the table while warm. Two cups of dry rice make roughly six cups cooked, so plan on about 1 cup cooked rice per person for a generous side, or less when there are several other substantial sides.
Variations
Jasmine or basmati rice: These fragrant long-grain varieties are often cooked with a similar covered-pot method, but the preferred water ratio and simmer can vary by brand and whether the rice is rinsed or soaked. Use the package directions where available. Basmati is commonly rinsed and may be soaked before cooking for more distinct grains; if you soak it, reduce the cooking water according to the package guidance rather than automatically using the full 3 cups.
Brown rice: Brown rice retains its bran layer, so it takes substantially longer than white rice and generally needs more water. Two cups may take around 40 to 50 minutes at a gentle simmer, followed by a covered rest, but the variety and package directions matter. Do not use the 16-minute white-rice timing for brown rice; check it near the end and add a little hot water only if the pan is dry while the grains are still too firm.
Short-grain or sushi rice: Short-grain rice tends to be more cohesive and may require a different ratio and a careful rinse. Follow its package method if you need a particular sticky texture. For seasoned sushi rice, cook the rice first, then fold in a prepared mixture of rice vinegar, sugar, and salt while it is warm; those seasonings are not included in this basic recipe.
Use broth instead of water: Replace the 3 cups (710 ml) water with the same amount of low-sodium vegetable or chicken broth for a savory flavor. Broth can contain substantial salt, so leave out the optional salt until you taste the cooked rice. Keep the same covered cooking and resting method, while recognizing that package directions for a specific rice may call for another liquid ratio.
Storage and Reheating
Cooked rice should not sit at room temperature for an extended period. Refrigerate it within 2 hours of cooking; for quicker cooling, divide it into shallow containers rather than leaving a full pot on the counter. Cover the containers once the rice has cooled, and keep them in the refrigerator for 3 to 4 days. Avoid storing a large warm batch in a deep, tightly packed container, where the center cools slowly.
For longer storage, freeze cooled rice in meal-size portions in airtight freezer-safe containers. It is best used within about 1 month for good texture, though it can remain frozen longer if kept continuously frozen. Thaw in the refrigerator or reheat directly from frozen with a small splash of water to restore moisture. Reheat only the portion you plan to eat, stirring partway through so it warms evenly; leftovers should reach 165°F (74°C). Add a little water and cover the dish to help the rice steam in a microwave, or heat it in a covered pan on the stove until steaming hot throughout.
Frequently Asked Questions
How long does it take to cook 2 cups of white rice?
For this long-grain white rice method, allow about 8 minutes to bring the water to a boil, 16 minutes of covered simmering, and 10 minutes of covered resting. That is 34 minutes of cooking and resting time, or about 39 minutes total when you include 5 minutes of preparation. The simmer timer starts once the water is boiling and the heat has been lowered.
How much water do I need for 2 cups of rice?
This recipe uses 3 cups (710 ml) water for 2 cups (370 g) long-grain white rice, a 1 1/2-to-1 ratio by volume. Some rice varieties and brands call for more or less, so use their package instructions when they differ. Measure both ingredients consistently with a standard measuring cup.
Should I rinse rice before cooking it?
Rinsing removes loose starch from the surface and can make the cooked grains less sticky. Drain it well so that rinse water does not accidentally increase the liquid in the pan. Rinsing is optional for this basic recipe, and it does not require changing the 16-minute simmer time.
Why is my rice still hard or wet?
Hard rice can result from a lid that leaks steam, heat that was too low to maintain a simmer, or a timer started before the water boiled. If the rice is still firm and the pan is dry, add 1 to 2 tablespoons (15 to 30 ml) hot water, cover, and cook on low for a few more minutes before resting again. Wet rice may need a slightly longer uncovered rest, but avoid vigorous stirring, which can turn it mushy.
Can I double the recipe?
Yes. Use 4 cups (740 g) rice and 6 cups (1.42 L) water in a suitably large, heavy pot, and keep the lid snug. The simmer time is often similar, but a larger quantity can take longer to return to a simmer and may cook less evenly in a crowded or thin pan. Check the rice after its rest and adjust the next batch to the pot and rice brand you use.
How much cooked rice does 2 cups make?
Two cups of uncooked long-grain white rice generally yield around 6 cups cooked, though the exact amount changes with rice variety and how much water it absorbs. That is typically enough for about six side-dish portions. Use a little less per person when serving several sides, or portion extra for meals later in the week.
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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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