How to Cook Rice Like a Pro

Learn how to cook rice on the stove perfectly every time. Once you master the simple preparation techniques, the outcome will elevate your entire meal.

Perfect rice every time!

Rice is widely popular in various cuisines and cultures, and in some cases, it’s a must-have side dish for a quick chicken stir fry or a fancy meal. I will show you the basic techniques for cooking white on the stovetop. Following these simple tips, I learned in culinary school will ensure fluffy forkfuls every time. The principle information works well for all types of rice too.

As you prepare and cook, it’s important to remember the critical essentials like rinsing the rice and fighting the temptation to peek and stir too often. Once you implement and understand why, it’s a game-changer to prevent the dreaded mushy, starchy mess. If you find this guide helpful, try my other rice recipes like Mexican rice, fried rice, and black beans and rice.

Using the classic stovetop method

Also called the absorption method. The recipe (listed below) involves bringing the rice and a measured amount of water to a boil, then covering and reducing it to a simmer until all the liquid absorbs. It requires less activity and gently cooks the grains.

Why you should rinse the rice

To create fluffy individual grains of rice, rinse before cooking to remove excess surface starch. If left on, starch makes the rice stick together and creates a glue-like liquid as it cooks. Rinse the rice under cool water until the water is no longer cloudy but clear. Rubbing the rice together with your hand speeds up the process.

What about using flavored liquids?

You can use stocks, broths, and even coconut milk for cooking rice instead of water. Vegetable or chicken-flavored products work well to add a savory taste. You can omit or reduce the added salt if there’s already sodium in the liquid. Coconut-flavored rice is famous for Thai dishes and desserts.

Start cooking in cold water

Starting the cooking process with a medium saucepan and cold water allows the grains to absorb the water and ensures that they cook evenly. If added to a boiling pot of water, the intense heat will cook the outside too quickly before the inside has a chance to soften. However, brown rice is less susceptible to this risk due to the hard, fibrous bran.

Only stir the pot in the beginning before being covered

Stirring the rice a few times as the water increases in temperature ensures that nothing gets stuck to the bottom. But never mix the rice once you place the lid on. Otherwise, the grains will become pudding-like (think risotto). Uncovering the pot creates inconsistent cooking temperatures.

Once covered, reduce to a simmer

Bring the water to a boil, then immediately cover the pot and reduce the heat to low. This action traps steam inside and lowers the heat intensity so the rice can gradually absorb the liquid. This cooking process takes about 15 to 20 minutes for white rice; adjust the time according to the type.

Towards the end, briefly lift the lid slightly to see if the grains absorbed all the water. But ensure to quickly cover the pot to prevent too much steam from escaping.

Before fluffing, let it sit for a bit

Turn off the heat and let the rice sit and steam for about 10 minutes to give it the chance to absorb any last drops of liquid. After the sitting period, gently fluff the rice with a fork. The reason for doing this is to allow any trapped steam to escape, which helps to stop the cooking process immediately.

Storing for later

Rice can be stored in an airtight container for up to 5 days, or it can be stored in the freezer for up to 1 month.

Tips for freezing rice

• Spread the rice onto a sheet pan, about a 1-inch thick layer, and allow it to cool to room temperature.
• Portion the rice into 1 to 2 cups and place them into quart-sized resealable plastic bags.
• Lightly press to flatten each bag, about 1-inch thick, then seal and place in the freezer.
• To reheat, place in a bowl, cover with plastic wrap and cook on high power in 30-second increments. Stir and cook further as needed.

Stovetop cook times for different types of rice

Other ways to cook rice

• Pasta method – Boils the rice in a large quantity of water like noodles, then excess water is drained with a colander once the grains are tender. It works well for brown rice because the hard outer bran is more durable for all of the movement in the water.
• Pilaf method – Toasts the rice before cooking to add a nutty flavor, then simmers and steams.
• Steaming method – The rice is soaked for several hours or overnight, then placed in a colander or cheesecloth, covered, and steamed. Good for sweet or sushi rice.
• Microwave method – Cooking a small amount of rice (no more than 1 cup) with water in a bowl set in the microwave at different times and power levels until the rice is tender.
• Baked method – For more delicate and even cooking, especially with brown rice. Boiling water is poured over the rice, covered, and baked in a 375ºF (191ºC) oven for about an hour.
• Instant Pot – Cooking the rice in the pressure cooker for a brief period, then allowing it to sit and steam until tender. Suitable for white or brown rice.
• Rice cooker – Cooking rice in an electric rice cooker using the absorption method, measuring a specific amount of rice and water.