Rice is a vital staple ingredient in Asian cuisine. It is used in a wide variety of recipes in Chinese, Japanese, Korean, Thai, Indonesian, Filipino, Taiwanese, and Vietnamese cuisine. My easy method for how to cook rice on the stove yields perfect steamed white rice every time.

This guide will show you my best tips for how to cook white rice on the stove, along with my favorite ways to serve it or incorporate it into recipes. Plus, cooking rice on the stove takes less than 30 minutes to make! If you have a rice cooker, here’s my ultimate guide for how to cook rice in a rice cooker.

Types of Rice

This how to cook rice on the stove recipe will only apply to white rice. There are three main types of white rice—short grain, medium grain, and long grain rice.

• Short-grain rice is typically used in Japanese cuisine. It has the stickiest texture compared to medium or long-grain rice. It can be used to make sushi such as unagi sushi (eel sushi), kani sushi (spicy crab roll), sushi bake, or tekka maki (Tuna sushi roll).
• Medium-grain rice is typically used in Korean and Japanese cuisines. The medium-grain rice is slightly sticky and fluffy. It is used in dishes such as bibimbap, Korean Rice balls, or oyakodon.
• Long-grain rice, such as Jasmine rice, is typically used in Chinese, Vietnamese, Thai, and Indonesian cuisine. It is the least sticky of the white rice varieties. It is typically used in fried rice dishes such as Chinese chicken fried rice or egg fried rice.

How to Cook Rice on the Stove

Here are the step-by-step instructions for how to cook rice on the stove.

1. Measure the rice with a measuring cup and add rice to a medium pot.

2. Rinse the rice using cold tap water. Pour out the white water and repeat 2-3 times or until the water is mostly clear. Be sure to drain the water completely.

3. Add the water, and bring the rice to a boil over medium-high heat. Once it begins to boil, turn the heat to low and place the lid on. Cook for 15 minutes, or until the rice has absorbed the water.

4. Turn off the heat and let the rice sit for 10 more minutes.
5. Fluff the rice with a rice spatula and serve immediately.

Storage Instructions

Let the rice cool to room temperature and then store it in an airtight container in the refrigerator for up to 1 week.

Reheat: the rice will dry out in the refrigerator the longer it is refrigerated. Sprinkle a few drops of water over the rice, cover it with a wet paper towel and microwave for 1-2 minutes or until warm.

Freeze: To freeze cooked rice, spread it in a single layer on a baking sheet to cool. Then transfer it into a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

What kind of pot do I use?

You can use any heavy-bottomed pot with a lid to cook rice on the stove. The even heat distribution will prevent the bottom of the rice from getting burned.

What is the ratio of water to rice?

The ratio for white short, medium, or long-grain rice is 1 1/2 cups of water to 1 cup of rice. However, this can vary slightly depending on the brand of rice and your preferences for softer or drier rice. Some recipes call for a 1:1 ratio, which may be a good starting point to see if you prefer a drier rice.

Is the ratio different for a rice cooker?

Yes, to cook rice in a rice cooker, the ratio is generally 1 1/4 cup water to 1 cup of rice, or even a 1:1 ratio. This is because the water in a rice cooker does not evaporate as quickly as it does in a pot.

Why do you need to let the rice rest in the rice pot after it’s done?

Allowing the rice to rest in the pot will allow any excess moisture to evaporate, enabling the steam to distribute evenly and resulting in fluffier, less sticky rice.

How to Cook Rice on the Stove Recipe