5 from 45 votes
How To Cook Rice (Perfectly)
This guide explains preparing long-grain white rice perfectly using two methods: the traditional absorption method and the pasta method. Both start with rinsing the rice to remove excess starch. The traditional method simmers rice covered with measured water until tender, while the pasta method boils rice uncovered and drains it afterward. Each method yields fluffy rice suitable for various dishes, with tips on water amounts and resting times for optimal texture.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
169 kcal
Course:
Side Dish
Cuisine:
Asian, Indian, American
Ingredients
- 1 cup long grain white rice
- 1 1/2 cup water
- butter 1 tbsp butter or oil and 1/2 tsp salt; optional
- oil
- salt
Instructions
The Traditional Method
- Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear
- In a pot add the rice and water, then bring to a boil.
- Once boiling, cover the pot, turn the heat to low and let it simmer covered, for 15 minutes or until all the water is absorbed and the rice is tender.
- Remove the pot from heat and let sit covered for 5 minutes. Then fluff it up with a fork before serving.
Cup of Yum
The Pasta Method
- Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear
- Fill a large pot 1/2 full with water, and bring to a boil over high heat.
- Pour in the rice and drop the heat to medium-low. Let it cook uncovered for 15 minutes while stirring occasionally. Use a spoon to scoop out a few grains to test doneness. Keep cooking until the rice is cooked to your liking.
- Drain the pot and let it sit for about 5 minutes. Then, fluff it up with a fork and serve.
Notes
- Cooking times vary by rice type, quantity, cookware, and heat source; test doneness by tasting during cooking.
- The pasta method is preferred for brown rice to avoid gummy texture.
- Use lower heat or smaller burners to prevent pot boil-over when cooking rice.
- Choose rice variety (e.g., jasmine or basmati) to affect texture and dryness of finished rice.
- A fine mesh sieve is essential for thoroughly rinsing rice to remove excess starch.
Nutrition Information
Calories
169kcal
(8%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
7mg
(0%)
Potassium
53mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 169
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.