How to Cook Rice on the Stove
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5
How to Cook Rice on the Stove
Description
How to Cook Rice on the Stove guides you through a straightforward process for preparing white rice using a stovetop method. The recipe begins by combining rice, water, butter or oil, and salt in a saucepan, with an option to add minced garlic for extra flavor. Heating the mixture to a boil requires attentiveness to avoid boiling over. Once boiling, lowering the heat and covering the pot lets the rice simmer gently for 10 minutes. After this, the rice is left to steam off heat with the lid on, allowing residual moisture to be absorbed fully. This process results in rice with a tender, fluffy texture that separates well.
The recipe also notes adjustments for jasmine rice, which requires slightly less water due to its softness. A toasting technique is suggested as an option for adding a nutty aroma by cooking rice briefly in butter or oil before boiling. The method is scalable, allowing doubling or more, with extended steaming times to accommodate larger quantities.
This methodical approach to stovetop rice supports consistent results for various white rice types while accommodating preferences like garlic flavor and toasting. It's practical for cooks who want reliable, fluffy rice without specialized equipment.
Ingredients
- 1 cup white rice sushi, short, medium, or long grain
- 1 and 1/2 cups water
- 1 tablespoons butter or oil
- 3/4 teaspoon kosher salt use 1/4 teaspoon table salt, or sea salt
- 1 clove garlic optional
Instructions
- Add 1 cup dry rice, 1 and 1/2 cups water, 1 tablespoon butter or oil,** and 3/4 teaspoon kosher salt to a medium saucepan. Add 1 clove minced garlic if you like! It's optional! I love the flavor.
- Boil. Place a lid on the saucepan and turn the heat to HIGH. Stick around until the rice comes to a boil, this only takes a few minutes. Don't walk away, or it will boil over. My rice boils over probably 9 out of 10 times that I make rice, 😆 so don't panic if it happens, you will just have to clean it up. (Actually, my toxic trait is not cleaning up my boiled over rice mess. Welcome to my house, I'm disgusting.)
- Bring the temperature down to low. As soon as you see steam escaping from beneath the lid, it's boiling. Don't you dare lift that lid. Turn the heat down to LOW. Cook on LOW for 10 minutes.
- Steam. When the 10-minute timer rings, turn off the heat but don't remove the pot from the stove, leave it right where it is. DON'T peek, don't take off the lid. Set another timer for 15 minutes so that it can steam.
- Fluff. When the 15-minute timer rings for the steam, you can finally take that lid off. They always say to fluff the rice with a fork; the goal here is to aerate the rice by lifting it gently. Use whatever utensil you want, but "stirring" is not the best method here, you don't want to smoosh your rice. Insert your fork or spatula underneath the rice and lift, over and over, until the rice is fluffy and big and hot and ready for a pat of butter. Yum.
- Serve hot! Store leftovers covered in the fridge for about 4 days.
- Freezing Instructions: As soon as your rice is cool, just put it in a ziplock bag and pop it in the freezer. It will stay fresh for up to six months. Reheat in a bowl in the microwave, sprinkled with 2 teaspoons water and covered well so the rice can steam.
Notes
- Adjust water amount when using jasmine rice to 1 and 1/4 cups per cup of dry rice.
- To toast rice, heat butter or oil first, then cook rice and garlic with stirring for 3-5 minutes until lightly golden before adding water and salt.
- Doubling or tripling the recipe is fine, but extend steaming time to 15-30 minutes accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 194kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 87IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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