To make rice perfectly, follow these general stovetop steps for white rice (short, medium, or long grain):
- Measure rice and water: Use 1 cup of uncooked rice to 1.5 cups of water for stovetop cooking. Some sources suggest a 1:2 ratio (rice to water), which also works well
- Rinse or not: Rinsing rice is optional. Some recipes recommend rinsing thoroughly under cold water until clear to remove excess starch for fluffier rice. Others advise not rinsing to preserve texture, unless the rice is from a less clean source
- Bring to a simmer: Place rice and water in a saucepan over medium-high heat and bring to a gentle boil or simmer. Once boiling, reduce heat to low and cover with a tight-fitting lid
- Cook undisturbed: Let the rice cook covered on low heat for about 13 to 18 minutes (depending on the recipe), without stirring or removing the lid. The water should be fully absorbed by the end
- Rest: Remove the pot from heat and let it sit, covered, for 5 to 10 minutes. This allows the rice to steam and results in fluffier grains
- Fluff and serve: Remove the lid and fluff the rice gently with a fork before serving
Alternative methods include oven baking (bake rice with boiling water covered at 200°C/390°F for about 35 minutes) and microwave cooking (microwave rice and boiling water uncovered for about 12 minutes, then rest covered for 10 minutes)
. In summary, the key points are the right water-to-rice ratio, cooking on low heat covered without stirring, and resting after cooking to steam the rice for fluffy texture. Adjust water slightly if rinsing rice to avoid mushiness
