How to cook rice on the stove

For anyone cooking without a rice cooker who wants tender, separate grains from a basic pot.

The right water ratio plus unbroken low heat lets every grain soak evenly then finish by steam so the pot stays fluffy instead of sticky or scorched.

Gather: long-grain white rice, cold water, a medium pot with a tight lid, a fine-mesh strainer, a pinch of salt, and a fork.

Step 01
MEASURE one level cup of long-grain white rice and two cups of cold water.
Fill a dry cup so the rice sits flat at the rim with no mound. Fill a liquid cup to the two-cup line while it rests on the counter. The amounts pass when the rice top is level and the water meniscus sits exactly on the printed mark.
Step 02
RINSE the rice in the strainer under cold running water until the drip runs clear.
Pour the measured rice into the strainer and swish it with your free hand. Keep the water moving for roughly half a minute. Stop when the water falling through looks mostly clear rather than cloudy white.

Step 03

COMBINE the rinsed rice, the measured water, and a pinch of salt in the pot.

Tip the drained rice into the cold pot first, then pour the two cups of water over it. Add one small pinch of salt. You have it right when the rice sits fully under the water with no dry clumps on top.

Step 04

BOIL the pot uncovered over medium-high heat until large bubbles break across the surface.

Turn the burner on and keep the pot handle turned inward so it cannot be bumped. Watch for big, steady bubbles, not just small edge fizz. Once the whole surface rolls, you are ready for the next move.

Step 05

LOWER the heat to the lowest setting, set the lid on tight, and leave it untouched.

Slide the burner dial to its lowest mark right away and cover at once. Do not lift the lid to peek. The seal is correct when you hear only a faint soft tick of steam and see no vigorous boil against the glass or rim.

Step 06

REST the covered pot off the burner for about ten minutes, then fluff.

Move the whole pot to a cold burner or trivet while the lid stays on. After roughly ten minutes (timing can vary a little by stove), take the lid off and drag a fork lightly through the grains. They are done when they separate easily and no wet puddle remains at the bottom.

The most common mistake

Lifting the lid while the rice simmers drops the steam that finishes the cook. Keep the lid sealed the entire low-heat stretch and only open after the rest.

Pro tip

If your pot lid sits loosely, lay a clean kitchen towel over the pot rim then set the lid on top so steam cannot escape sideways.

Say it every time

Measure rinse combine boil lower rest fluff

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