How to Cook Rice on the Stove (Fluffy Every Time)
The water ratio, timing and three small habits that turn out fluffy, separate long-grain white rice on the stovetop every time.
- Prep
- 5 min
- Cook
- 28 min
- Total
- 33 min
- Makes
- 3 cups cooked rice
Good stovetop rice is all about three things: the right amount of water, low heat and leaving the lid alone. Once you have it down, you will never need a rice cooker.
The ratio
For long-grain white rice, use 1 1/2 to 1 3/4 cups of water per cup of rice. Start at 1 3/4 if your pot lid is loose or you like softer rice. Package directions vary by brand, so use them as a guide too.
| Rice | Water per cup | Simmer |
|---|---|---|
| Long-grain white | 1 1/2 to 1 3/4 cups | 18 minutes |
| Jasmine | 1 1/4 to 1 1/2 cups | 15 to 18 minutes |
| Basmati | 1 1/2 cups | 15 to 18 minutes |
| Brown | 2 to 2 1/2 cups | 40 to 45 minutes |
Fixing common problems
- Mushy or sticky: too much water, or the rice was not rinsed. Rinse until the water runs nearly clear.
- Crunchy: not enough water, or the lid was lifted. Add 2 to 3 tablespoons of water, cover and keep on low for 5 more minutes.
- Burned bottom: the heat was too high. Use your smallest burner on its lowest setting.
Cooking for a crowd or just two? Use the recipe scaler, and turn extra rice into fried rice and more.
How to Cook Rice on the Stove (Fluffy Every Time)
- Prep
- 5 min
- Cook
- 28 min
- Total
- 33 min
- Makes
- 3 cups cooked rice
Ingredients
Method
Put the rice in a fine sieve and rinse under cold running water, swirling with your hand, until the water runs nearly clear. Drain well.
Add the rice, water, salt and butter to a small heavy saucepan with a tight-fitting lid and bring to a boil over high heat.
Stir once, cover, turn the heat to the lowest setting and simmer for 18 minutes. Do not lift the lid.
Take the pan off the heat and leave it covered for 10 minutes so the rice finishes steaming.
Fluff the rice with a fork and serve.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Questions, answered
What is the ratio of water to rice on the stove?
For long-grain white rice, use 1 1/2 to 1 3/4 cups of water per cup of rice. Brown rice needs about 2 to 2 1/2 cups.
Do you have to rinse rice?
It is not required, but rinsing washes off surface starch, which gives fluffier, more separate grains.
Why is my rice mushy?
Too much water, skipping the rinse or stirring during cooking. Use a little less water next time and leave the lid on.
