How to Cook Rice on the Stove (Fluffy Every Time)

You don't need a rice cooker to make fluffy, separate grains. Once you know the right ratio and resist the urge to lift the lid, it is easy to cook rice on the stove in about 30 minutes. Here is the method we use, with ratios for the most common types of rice.

What you need

• A heavy-bottomed saucepan with a tight-fitting lid. A thin pan scorches the bottom layer before the top is cooked.
• A fine-mesh strainer for rinsing.
• A measuring cup. Use the same cup for the rice and the water so the ratio stays exact.

Rice-to-water ratios

Different rice absorbs different amounts of water. These ratios are for rinsed rice cooked by the absorption method, in which the rice takes up all the water.

Package directions vary by brand and are a good starting point. If your rice comes out wet, use a little less water next time; if it is firm in the centre, use a little more.

How to cook white rice on the stove

1. Rinse. Put 1 cup of rice in a strainer and rinse under cold water, swirling with your fingers, until the water runs mostly clear. This washes off surface starch, which is what makes rice gummy.
2. Combine. Add the rice, 1½ cups of water and ½ teaspoon of salt to the saucepan.
3. Boil. Bring to a boil over high heat, uncovered.
4. Simmer covered. As soon as it boils, stir once, cover with the lid, and turn the heat to the lowest setting. Cook for 15 to 18 minutes without lifting the lid; the steam is doing the cooking.
5. Rest. Turn off the heat and leave the pan covered for 10 minutes. The moisture redistributes, so the bottom isn't wet and the top isn't dry.
6. Fluff. Lift the lid and gently loosen the grains with a fork.

How to cook brown rice

Brown rice keeps its bran layer, so it needs more water and more time. Use 2 to 2¼ cups of water per cup of rice, simmer covered for 40 to 45 minutes, then rest for 10 minutes. Some cooks prefer the pasta method for brown rice: boil it in plenty of salted water for about 30 minutes, drain, return it to the pot and leave it covered for 10 minutes. It is very forgiving.

Troubleshooting

• Mushy or sticky: too much water, rice not rinsed, or the lid was lifted and the rice was stirred during cooking.
• Crunchy in the centre: not enough water or the heat was too high, so the water boiled off before the rice was done. Sprinkle in 2 to 3 tablespoons of water, cover, and cook on low for 5 more minutes.
• Burnt bottom: heat too high or a thin pan. Use the lowest setting, or a heat diffuser on a strong burner.

How to store cooked rice safely

Raw rice can contain spores of Bacillus cereus, a bacterium that survives cooking. If cooked rice is left warm, the spores can grow and produce toxins that reheating does not destroy. Handle leftover rice carefully:

• Cool it quickly: spread it on a tray or in a shallow container and refrigerate it within 1 hour if you can, and no later than 2 hours.
• Eat refrigerated rice within a day or two. The UK's National Health Service advises within 24 hours; the USDA's FoodKeeper allows up to 4 to 6 days. We suggest the cautious end.
• Reheat it only once, until steaming hot throughout.
• Freeze portions for up to 2 months and reheat from frozen.

For more storage times, see how long leftovers last.

What to serve with rice

Rice is the natural partner for our chickpea and spinach curry and chicken and broccoli stir-fry. Day-old rice also makes the best fried rice, because the grains have dried slightly and won't clump in the pan.

Need a different quantity? The recipe scaler works out the water for you, and the kitchen timers let you time the rice and the rest period separately.

Food-safety sources: NHS “Can reheating rice cause food poisoning?”; USDA FoodKeeper.