4-Step Stovetop Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
3 cups cooked rice
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Calories
243 kcal
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Course
Side Dish
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Cuisine
Asian, International
4-Step Stovetop Rice
Description
The recipe emphasizes rinsing rice to reduce surface starch and prevent clumping, then boiling it covered with measured water for specific times depending on the rice variety. After boiling, the heat is lowered for a gentle simmer, allowing rice to absorb water thoroughly without sticking. The final steaming phase with the lid on off heat firms and fluffs the rice. This method achieves a tender texture with separate grains.
The ratio of rice to water is critical to avoid overcooking or dryness. Rinsing is recommended multiple times until water is less opaque but does not need to be perfectly clear. No colander is necessary; careful pouring separates most water from rice. Soaking before cooking is optional but can slightly improve texture.
This method works for several white rice types like basmati, jasmine, and Calrose, with specific simmer times offered to adjust for each. The process is suited to stovetop cooking without special equipment, yielding consistent results for plain rice side dishes.
Ingredients
- 1 cup white rice
- 1 cup water (use 1 ½ cups (360 g) if using basmati rice; see Note 1)
Instructions
- Rinse: Wash and drain the rice (see Note 2).
- Boil: Add the washed rice to a pot and set it on the stove. Pour in 1 cup of water (1 ½ cups if using basmati rice) and cover with a lid. Turn the stove on to medium heat and wait for the water to come to a simmer, around 10–13 minutes.
- Simmer: Once the rice begins to boil, uncover the pot and give it a quick stir to make sure no rice grains are stuck to the bottom of the pot. Put the lid back on and turn the heat down to the lowest it can go on your stove. Simmer for 6 to 14 minutes, depending on the type of rice: Basmati Rice: 12 minutes Calrose Rice: 14 minutes Jasmine Rice: 6 minutes Koshihikari Rice: 12 minutes Nishiki Rice: 12 minutes Sekka Rice: 12 minutes Sona Masoori Rice: 12 minutes
- Steam: Once the minutes are up, remove the rice from the heat. Keep covered for another 10 minutes (20 minutes if using jasmine rice). Then remove the lid and gently fluff the rice with a rice paddle or wooden spoon.
Notes
- Measure both rice and water precisely to ensure proper texture.
- Rinse rice multiple times until water is less opaque to reduce clumping.
- No colander needed; carefully pour water off to drain.
- Soaking rice for 30 minutes is optional and may enhance texture slightly.
- Adjust water by 1 ½ cups if using basmati rice instead of standard white rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups cooked rice
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 7mg | 0% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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