How to Cook Rice on the Stove

To cook rice on the stove, rinse it, bring it to a boil with a measured amount of water, then cover and simmer on the lowest heat until the water is absorbed, about 15 to 18 minutes for white rice. A 10-minute rest off the heat finishes it and gives fluffy, separate grains.

What happens to rice as it cooks

Raw rice grains are packed with tightly organized starch granules. When they're heated in water past about 65 to 80 °C / 150 to 175 °F (the exact range depends on the variety), the granules absorb water, swell and lose their crystalline structure. This is starch gelatinization, and it's what turns a hard grain tender.

Rice starch is made of two molecules, and their balance decides texture. Learn more in amylose and amylopectin.

• Amylose is a straight chain. Rice high in amylose, like long-grain and basmati, cooks into firm, separate grains.
• Amylopectin is highly branched and sticky. Short-grain, sushi and glutinous (sticky) rice are high in amylopectin and cling together.

The absorption method works because you give the rice exactly the water it can soak up, plus a little that evaporates. No draining, so no flavour or nutrients go down the sink.

Rice-to-water ratios

These are for the stovetop absorption method with a tight lid. Ratios are by volume.

One cup of uncooked long-grain white rice weighs about 185 g and makes about 3 cups cooked. Because a cup of water (240 g) is heavier than a cup of rice, the 1 : 1 1/2 volume ratio works out to about 1 : 1.9 by weight, so 185 g of rice takes about 355 g of water. The rice-to-water ratio chart has the weight figures for every type.

Wider pans lose more water to evaporation, so you may need an extra 2 to 3 tablespoons in a large, shallow pot.

Steps

1. Measure the rice and rinse it in a sieve under cold water until the water runs mostly clear.
2. Drain well and add it to a heavy saucepan with the measured cold water and a pinch of salt.
3. Bring to a boil over high heat, uncovered.
4. Stir once, cover tightly and turn the heat to the lowest setting.
5. Simmer without lifting the lid for 15 to 18 minutes for white rice.
6. Take the pan off the heat and let it stand, still covered, for 10 minutes.
7. Fluff the rice gently with a fork or paddle and serve.

Why rinse, and why rest?

Rinsing. Milled rice is coated in loose starch dust from processing. In the pot, it dissolves and turns into a glue that sticks grains together. Rinse in a sieve, or swirl the rice in a bowl of water, drain and repeat 2 to 4 times until the water is only slightly cloudy.

Skip rinsing for risotto, rice pudding and paella-style dishes, where surface starch thickens the dish. Some enriched rice (common in North America) has vitamins sprayed on the surface; rinsing removes some of them.

Resting. When the timer goes off, the grains at the bottom are wetter than those at the top. Resting covered for 10 minutes lets steam redistribute the moisture and lets the grains firm up so they don't break when fluffed.

Flavour tips

• Use stock instead of water for pilaf-style rice.
• Toast the rinsed, drained rice in 1 tablespoon of butter or oil for 2 minutes before adding the water. It adds nutty flavour and helps grains stay separate.
• Add aromatics like a bay leaf, a smashed garlic clove, cardamom pods or a strip of lemon zest.
• Salt at about 1/2 teaspoon (3 g) per cup of uncooked rice.

Storing leftover rice safely

Cooked rice can carry spores of Bacillus cereus, bacteria that survive cooking. If rice sits warm in the danger zone, 4 to 60 °C / 40 to 140 °F, those spores can grow and produce toxins that reheating won't destroy.

Spread leftovers out to cool fast, refrigerate within 1 to 2 hours, and eat within a few days. Reheat until steaming hot, 74 °C / 165 °F. Fridge-cold rice also firms up through starch retrogradation, which is why day-old rice is ideal for fried rice.

Common mistakes and fixes

Lifting the lid. Every peek releases steam the rice needs. Trust the timer.

Heat too high. The bottom scorches before the top cooks. Use the lowest setting, or a heat diffuser on a strong burner.

Rice still crunchy when the water's gone. Add 2 to 4 tablespoons of hot water, cover and cook on low for 5 more minutes.

Wet and mushy. Too much water. Uncover and cook on low for a few minutes to drive off excess moisture, then rest. Next time, use less.

Stuck or burnt on the bottom. Use a heavy pan, and don't stir after it's covered. Stirring releases starch and breaks grains.

Brown rice still hard and chewy. Brown rice keeps its bran, which water penetrates slowly. Give it the full time, or soak it for 30 minutes first.