5 from 21 votes
How to Cook Rice on the Stove
This recipe explains how to cook white rice on the stove using measured water, butter or oil, and salt. It includes an optional garlic addition for flavor. The method involves bringing the mixture to a boil, then simmering covered on low heat, followed by a steaming step to finish. This approach produces evenly cooked rice with a tender, fluffy texture, suitable for various white rice types like sushi, short, medium, or long grain.
Prep Time
3 mins
Cook Time
10 mins
Steam Time
15 mins
Total Time
28 mins
Servings:
4
people
Calories:
194 kcal
Course:
Side Dish
Cuisine:
Asian, Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 194
% 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.