Uncle Ben’s Original Converted Long Grain Rice, now sold as Ben’s Original, is parboiled rice that cooks on the stovetop in about 20 minutes of gentle simmering. For fluffy grains, use the water ratio on your package, keep the pot covered, and let the rice rest briefly after cooking; the directions below are for one cup of the original converted rice, not instant rice or a microwave pouch.
Ingredients
- 1 cup (190 g) Uncle Ben’s Original Converted Long Grain Rice
- 2 1/4 cups (530 ml) water
- 1/2 teaspoon (3 g) fine salt, optional
- 1 tablespoon (14 g) butter, optional
Instructions
- Check the package and measure. These quantities are a reliable starting point for one cup of Original Converted Long Grain Rice. If your specific bag gives a different rice-to-water ratio or cook time, follow that label, since product types and directions can vary. Measure the rice and water accurately; too much water is a common reason the finished grains turn soft.
- Bring the water to a boil. Add the water, salt, and butter, if using, to a small saucepan with a close-fitting lid. Set it over medium-high heat and bring it to a full boil, which usually takes about 4 minutes. Choose a pan that leaves room for the rice to expand without coming close to the rim.
- Add the rice and lower the heat. Stir in the rice once, then reduce the heat to low. Let the liquid return to a gentle simmer. Cover the pan firmly so steam stays inside. If the lid does not fit closely, the water may evaporate too quickly and leave the rice firm before it is done.
- Simmer for 20 minutes. Keep the lid on and cook over low heat for 20 minutes. Avoid lifting the lid to check or stirring during this time; both actions release steam and can make cooking uneven. The burner should maintain a quiet simmer, not a vigorous boil. If liquid bubbles up around the lid, lower the heat further.
- Check for doneness. After 20 minutes, take a quick look. The water should be absorbed, and the grains should be tender with a slight, separate bite. If you can see liquid or the rice is still firm, cover it again and cook for another 2 to 3 minutes on low, then check once more. A small variation is normal because saucepans, burners, and lids retain heat differently.
- Rest, then fluff. Turn off the heat and leave the rice covered for 5 minutes. This brief rest lets moisture settle through the grains. Fluff gently with a fork, taste, and adjust the seasoning. Serve while warm, or spread it out promptly if you are cooling it for storage.
Tips
Use the directions for the exact product. The name Uncle Ben’s is often used broadly, but the package might contain converted rice, instant rice, brown rice, or Ready Rice in a microwave pouch. These are not interchangeable cooking methods. Original Converted Rice generally needs a measured amount of water and a covered simmer; instant rice cooks much faster, and a pouch is already cooked and only needs reheating. Check the package before measuring water or setting a timer.
Keep the heat low after adding the rice. A hard boil can make the bottom cook too quickly while the top remains underdone. Once the water returns to a simmer, low heat and a tight lid do most of the work. If your stove’s lowest setting is still too hot, move the pot to a smaller burner or briefly shift it off the heat if the liquid begins boiling hard.
Skip rinsing unless your package says otherwise. Rinsing is useful for some kinds of rice, but it is usually unnecessary for converted rice and can make it harder to judge the water ratio. Measure the rice dry, add the specified water, and avoid draining it after cooking. If you prefer a less salty result, leave out the optional salt and season at the table.
Adjust flavor without changing the method. Butter adds richness, but a neutral oil can be used in the same quantity, or you can omit the fat. For a savory side, replace some or all of the water with low-sodium broth; broth can make the rice saltier, so reduce or skip the added salt. Keep the total liquid close to the package’s recommended amount.
Serving Suggestions
A cup of dry rice makes roughly 3 cups cooked, enough for four modest side portions. Serve it beside grilled vegetables, beans, roasted chicken, fish, or a saucy stew, where the separate grains can soak up a little sauce without becoming mushy. It also works as a simple base for a bowl with vegetables and a protein prepared separately.
For a quick finishing touch, fluff in chopped parsley or scallions, a little lemon zest, or a teaspoon of butter. Add delicate herbs after cooking rather than simmering them for the full 20 minutes. If serving rice alongside a salty main dish or sauce, keep the cooking water lightly seasoned so the meal does not become over-salted.
Variations
Broth-cooked rice: Substitute chicken or vegetable broth for the water, keeping the same total amount. Choose low-sodium broth when possible, taste before adding salt, and use the same covered simmer and resting times. The result has a fuller savory flavor, though the texture should remain similar if the liquid amount is unchanged.
Herbed rice: Add one small bay leaf to the water before it boils, then remove it before fluffing. You can also stir in a tablespoon of finely chopped fresh parsley or cilantro after the rice rests. Fresh herbs added at the end stay brighter than herbs cooked in the pot for the entire simmer.
Rice with aromatics: For a more fragrant side, soften 2 tablespoons (20 g) finely chopped onion in the optional butter for 2 to 3 minutes before adding the measured water. Then bring the liquid to a boil and follow the recipe as written. Keep the total liquid unchanged; adding extra vegetables or liquid without adjusting the ratio may affect doneness.
Make a larger batch: You can scale the ingredients up, but use a saucepan large enough for the rice to cook in a fairly even layer and follow the package’s batch guidance. Do not assume the time will double when doubling the rice. Check the grains near the end of the stated simmer, and allow a little extra time only if they remain firm or liquid is still visible.
Storage and Reheating
Cooked rice should not sit at room temperature for an extended period. Refrigerate leftovers within 2 hours of cooking; on a very warm day, get them into the refrigerator sooner. For quicker cooling, transfer the rice to a shallow container rather than leaving a large, hot pot on the counter. Cover the container once the rice has cooled enough to refrigerate.
Keep cooked rice in an airtight container in the refrigerator and use it within 3 to 4 days. For longer storage, freeze it in meal-size portions; it keeps best quality for about 1 to 2 months. Thaw frozen rice in the refrigerator or reheat it directly from frozen, adding a splash of water to help restore moisture. Discard rice that has been left out for more than 2 hours, rather than trying to make it safe by reheating.
To reheat a portion in the microwave, place it in a microwave-safe dish, sprinkle on 1 to 2 teaspoons (5 to 10 ml) of water, and cover loosely. Heat until steaming hot throughout, stirring halfway through if the portion is deep or unevenly heated. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer when practical. On the stovetop, warm rice in a covered pan over low heat with a small splash of water, stirring occasionally until hot throughout.
Frequently Asked Questions
How long does Uncle Ben’s Original Converted Rice take to cook?
For the stovetop method in this recipe, simmer it covered for 20 minutes after the water returns to a gentle simmer. The water takes a few minutes to boil, and the rice rests for 5 minutes after cooking, so allow about 31 minutes from measuring to fluffing. The printed package directions take priority if they differ.
Should I use a 1:2 water-to-rice ratio?
Not for every product. This recipe uses 2 1/4 cups (530 ml) water for 1 cup (190 g) of Original Converted Long Grain Rice. Other rice varieties and product formats may call for a different ratio, so check the package rather than applying a general ratio to every item sold under the brand name.
How long do I cook Uncle Ben’s instant rice?
Instant rice is a different product from Original Converted Rice and usually needs only a few minutes after the water boils. Use the amount of water and timing printed on its box, because brands and package sizes vary. Do not use the 20-minute simmer in this recipe for instant rice; that can leave it overcooked.
How long do I microwave a Ready Rice pouch?
Ready Rice is already cooked, so the microwave time is for reheating rather than cooking raw rice. Follow the pouch instructions for your microwave and package size; many products give a time around 90 seconds, but it can vary. Handle the pouch carefully after heating because the contents and escaping steam can be very hot.
Why is my rice still hard or wet after 20 minutes?
Hard rice can mean the heat was too low to maintain a simmer, steam escaped from a loose lid, or the water amount was short. Add 1 to 2 tablespoons (15 to 30 ml) of hot water, cover, and cook on low for a few more minutes. If the rice is wet but tender, let it stand uncovered briefly after fluffing so excess steam can escape; avoid prolonged extra cooking.
Can I cook this rice in broth or add seasonings?
Yes. Replace the water with the same quantity of broth, or add a bay leaf or a modest amount of dried seasoning. Because broth and seasoning blends can contain salt, start with less added salt and adjust after cooking. Add fresh herbs, citrus, or other delicate finishing ingredients after the covered rest for a fresher flavor.
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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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