This post may contain affiliate links. Please read full disclosure here.
Updated: January 14, 2026
Ever wondered how to cook white rice perfectly? Look no further! I’ve cooked white rice hundreds of times since it was a staple in my family growing up, and it’s one of the very first dishes I learned to make as a kid. Growing up, our next-door neighbors were Korean, and watching how much care went into something as humble as a single grain of rice completely shaped the way I approach cooking rice today.
Want to Email This for Later?
Email this post to yourself and we’ll share more inspiration when it’s ready!
Cooking perfect white rice is surprisingly easy, and this stovetop method is still my go-to. In this post, I’ll show you how to make fluffy white rice in under 30 minutes without a rice cooker, along with simple tips to avoid common mistakes like mushy, dry, or unevenly cooked rice.
Why This Recipe Yields Perfectly Fluffy White Rice
- My cooking method and recipe below uses a simple 2:1 white rice to water ratio that works every single time
- No guessing, no stirring, and no steam escape
- In this recipe, there’s little to no stirring during the cooking process, which keeps the integrity of the rice grains intact
- Gentle simmering on the stovetop allows the rice to cook evenly without scorching
This is the method I come back to when I want perfect rice with the best texture, whether I’m cooking cups of rice for meal-prep, or just one cup of rice for dinner.
Ingredients
Since this is a basic, classic, white rice recipe, you will only need the following four ingredients to make the perfect pot:
- 1 cup uncooked long-grain rice – long-grain rice like jasmine rice or basmati rice gives you fluffy rice with individual grains
- 2 cups water – the ideal ratio of water for plain white rice on the stovetop
- 1 teaspoon salt – seasons the rice from the inside out
- 1 tablespoon butter – adds richness and flavor (ghee works too if preferred)
How to Cook White Rice on the Stove
You can make the perfect pot of rice in just four easy steps. Don’t be intimidated by past mistakes. Less is more in this recipe, trust me:
STEP 1: Boil the Water – In a medium saucepan (stainless steel is my fave), combine the water, salt, and butter. Bring to a rolling boil over medium-high heat.
STEP 2: Rinse the Rice – Rinse the rice in a bowl with cold water, gently swirling and draining until the water runs clear. This removes excess starch and cleans the rice grains.
STEP 3: Cook the Rice – Upon water coming to boil, stir in the rinsed rice. Once the water returns to a boil, reduce heat to a simmer, cover with a tight-fitting lid, and cook for 12 minutes without lifting the lid. This step is super important. Do not touch the lid, do not stir the rice, let it simmer untouched. Check after 12 minutes.
STEP 4: Steam, fluff, and serve – After 12 minutes, check your rice, turn off the heat, and return the lid back on top of the pot. Allow the rice to steam for 10 minutes. After 10 minutes, take a fork, fluff gently and serve warm. Enjoy!
White Rice to Water Ratio
Regardless of how much rice you need to cook, you should always follow a 2:1 ratio (1 cup rice : 2 cups water). This rice ratio works for most long grain rice, including jasmine and basmati. Using less water can result in undercooked rice, while too much water leads to mushy texture.
Which White Rice to Use for This Recipe
- Long-grain rice (best option)
- Jasmine rice
- Basmati rice
These varieties cook evenly and produce fluffy rice with separate grains.
Which White Rice Not to Use for This Recipe
- Sushi rice – sushi rice grains are too small or short, which will result in a sticky texture
- Any Short grain rice – Short-grain rice releases more starch into the cooking liquid, which causes the grains to clump together and creates a sticky or creamy texture. Examples of short-grain rice are Japanese short-grain rice, Arborio, or Glutinous rice (sweet rice).
- Medium grain rice – Medium grain rice absorbs water quickly and releases more starch than long-grain rice. Examples of medium-grain rice are Valencia, Bomba, or Calrose.
- Brown rice or black rice – Require different cooking times and water ratios
Tips for Perfectly Fluffy White Rice
- Fluff with a fork, not a spoon, to keep grains intac
- Always rinse rice to remove surface starch. This also cleans your rice!
- Keep heat low once covered to avoid scorching
- Do not stir the rice while boiling, this will result in a mushy, sticky texture
- Let the rice rest before fluffing for the best texture
Troubleshooting Cooking White Rice on the Stovetop
- Uneven cooking: Lid lifted during cooking time.
- Rice is mushy: This could be cause by 1 of 2 things. You’ve added too much water, stirred during the boiling or steaming process.
- Dry rice: This is caused by not having enough water or your heat too high.
- Burned bottom: Heat wasn’t reduced low enough.
What to Serve with White Rice
White rice is one of the most versatile side-dishes or bases in you can cook with. It pairs beautifully with some of the following dishes:
- Slow Cooker Pepper Steak
- Teriyaki Salmon
- Air-Fryer Rack of Lamb
- Crockpot Orange Chicken
- Southern-Style Baked Turkey Wings
How to Store, Reheat, and Freeze White Rice
Store:
- Let cooked rice cool completely
- Transfer to an airtight container
- Refrigerate for up to 4 days
Reheat:
- Sprinkle rice with a little water to add moisture
- Cover and microwave until warm, or reheat on the stovetop over low heat with a splash of water
Freeze:
- Portion cooled rice into freezer-safe bags or containers
- Freeze for up to 3 months
- Reheat directly from frozen or thaw overnight in the refrigerator
- Frozen rice is perfect to use for for fried rice recipes and stir-fries
FAQ
Can dogs eat white rice?
Plain white rice is commonly fed to dogs in small amounts, especially when they have sensitive stomachs.
Is white rice gluten free?
Yes, white rice is naturally gluten free.
Does white rice have fiber?
White rice contains less fiber than brown rice but still provides carbohydrates for energy.
What is the ratio of water to white rice?
The standard ratio is 2 cups water to 1 cup rice.
Do I need to rinse my rice?
Yes. Rinsing removes excess starch and helps achieve fluffy, separate grains. You do not need to rinse to have fluffy rice, but it certainly helps. Rinsing also cleans your rice before cooking.
How to Cook White Rice Recipe:
How to Cook White Rice
Ingredients
- 1 cup Long-grain rice
- 2 cups Water
- 1 tbsp Butter
- 1 tsp Salt
Instructions
- In a medium saucepan (stainless steel is my fave), combine the water, salt, and butter. Bring to a rolling boil over medium-high heat.
- Rinse the rice in a bowl with cold water, gently swirling and draining until the water runs clear. This removes excess starch and cleans the rice grains.
- Upon water coming to boil, stir in the rinsed rice. Once the water returns to a boil, reduce heat to a simmer, cover with a tight-fitting lid, and cook for 12 minutes without lifting the lid. This step is super important. Do not touch the lid, do not stir the rice, let it simmer untouched. Check after 12 minutes.
- After 12 minutes, check your rice, turn off the heat, and return the lid back on top of the pot. Allow the rice to steam for 10 minutes. After 10 minutes, take a fork, fluff gently and serve warm. Enjoy!
Nutrition
Diet Notes
This recipe is naturally vegetarian and gluten free. It can easily be made dairy-free by swapping butter for olive oil.
Craving More?
If you try this easy rice cooking method, I’d love to see it! Tag me on Instagram at @elicitfolio, comment on Pinterest, or follow along for more white rice recipes for dinner and everyday cooking basics. Tell me what other rice recipes you’d love to see next. There’s always room at the table for another comforting bowl of rice.
This is very good. Many people didn’t know how to cook white rice. I just know that Asian people are master if this.
I don’t have a rice cooker and I thought that cooking rice on the stove was complicated. Thanks for sharing this, you saved my dinner!
Wow, the last time I’ve cooked rice on a stove top was so long ago. Rice cookers have become so normal around here that I’m not sure I can still cook rice without it. But yes, 2:1 ratio is the ideal, but in my experience, it’s easier to monitor if you have a gas range. Induction cookers will quickly evaporate your water and leave you with uncooked rice if you don’t monitor it very closely.
I love making white rice even though I know it’s not that healthy for us, I use the same method, and man does it come out perfect each time.
This is a great method. The tight lid is absolutely key. NO steam can leave that pot while it cooks. Love this.
I tend to burn rice to the pan, so it is nice to have these tips for putting together a successful pot of rice. This looks like it comes out just right.
I’m from the Philippines, so we consider ourselves rice-eating people. This is also how we cook our white rice at home. I agree with you that people shouldn’t be intimidated. It’s very easy.
Thank you for breaking down the steps to perfect white rice. Your clear instructions and helpful tips make what can feel tricky totally approachable. I especially appreciated the pointers on water ratios and resting time, which really make a difference in getting fluffy, non-sticky grains every time. This post has given me more confidence in the kitchen, and I can’t wait to put these techniques into practice for my next meal.
Thank you for sharing this helpful guide. I need all the help I can get when cooking rice!!
Such a simple but essential guide. I love how clearly you explain the steps, it’s perfect for beginners.
I finally learned that the rinsing part is what keeps my pot from getting sticky. Your simple method for fluffing the grains is very helpful. I gotta try that!
What struck me was your explanation of rinsing and cooking rice then resting it covered. I learnt it late; as a mum, do you find patience beats timing when doubling?
Thanks for a great step-by-step recipe. I make rice often, but I don’t do the second steaming. I am going to start incorporating that into my rice-cooking so it gets more fluffy.