How to cook rice - perfectly and easily

Name: How to cook rice - perfectly and easily
Prep time: 1 min
Cook time: 13 min
Total time: 24 min
Yield: 3 cups cooked rice
Ingredients: 1 cup white rice; 1 1/2 cups water; 2 cups white rice; 3 cups water; 1 cup white rice; 2 cups water

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5

192 reviews

Excellent

Prep Time
1 min
Cook Time
13 mins
resting
10 mins
Total Time
24 mins
Servings
3 cups cooked rice
Calories
205 kcal
Course
Side Dish
Cuisine
Asian, Chinese, American, Chinese-American Fussion

How to cook rice - perfectly and easily

Kai Walton

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This guide explains three methods to cook white rice—stovetop, oven, and microwave—without rinsing the rice first. It covers selecting rice types and provides simple instructions to achieve fluffy, fully cooked rice with minimal effort. Each method specifies ingredient ratios and cooking times, emphasizing absorption and resting for best texture.

Description

Cooking white rice can be done efficiently using stovetop, oven, or microwave techniques depending on your equipment and preference. The stovetop method requires bringing a pot with rice and water to a simmer, then cooking low and covered to absorb water fully. Oven baking involves preheated baking with boiling water in a covered casserole, enabling even heat distribution and gentle cooking. Microwave cooking uses boiling water and a tall, microwave-safe container to cook rice evenly.

The recipe avoids rinsing the rice to preserve starch that contributes to cooking texture. Resting time after cooking allows moisture redistribution for fluffier rice. Rice type flexibility is supported for common white rice varieties except sushi, basmati, jasmine, and brown rice which need variations. Cooking times and water ratios are adjusted per method to optimize results.

The guide also provides tips for altitude adjustments, choosing appropriate cookware, storing rice in the refrigerator or freezer, and reheating to regain moisture. Overall, it offers practical advice for making consistently tender and fluffy rice across common white rice types using accessible kitchen techniques.

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Ingredients

Servings

Stovetop (my default method):

1 cup white rice - short, medium or long grain, uncooked (Note 1)
1 1/2 cups water

Oven:

2 cups white rice - short, medium or long grain (Note 1, 2)
3 cups water Note 3, boiling

Microwave:

1 cup white rice - short, medium or long grain (Note 1)
2 cups water Note 3, boiling

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Instructions

Keep Screen Awake

Before you start:

Check rice type: This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice). See separate recipes for: basmati, jasmin and brown rice.
DO NOT RINSE your rice (read intro above for why).

Stovetop (my default):

Bring to simmer - Place water and rice in a large saucepan over medium high heat. Once the entire surface of the water is bubbling gently(and it gets a bit foamy, see video), turn heat down to low and cover with lid.
Cook 13 minutes - Cook for 13 minutes. Do not stir, do not remove lid. Water should now all be absorbed - tilt to check.
Rest - Remove from stove, still with lid, and leave for 10 minutes.
Fluff - Remove lid, fluff with rice paddle or fork, and serve!

Oven:

Preheat oven to 200°C/390°F (180°C fan forced).
Pot - Use a small casserole pot about 24cm/10" wide with a lid. (Note 4)
Bake 35 minutes - Place boiling water and rice in pot, cover with lid and bake for 35 minutes.
Rest & fluff - Remove from oven, and leave for 10 minutes with the lid still on. Remove lid, fluff with rice paddle or fork, and serve! (Makes 6 cups)

Microwave:

Place rice and boiling water in tall microwave proof container (Note 5).
Microwave on high for 12 minutes with NO LID (1100 - 1200W microwaves).
Rest & fluff - Remove, cover with lid, leave for 10 minutes. Remove lid, fluff with rice paddle or fork, and serve!

Notes

This recipe works for most white rice types except sushi, basmati, jasmine, and brown rice which require different methods.
Oven baking is best done with at least 2 cups of rice to avoid crispy edges.
Use boiling water for oven and microwave methods to ensure even cooking.
Use a medium-sized casserole with a lid for oven cooking to prevent dryness.
Store cooked rice in an airtight container refrigerated up to 4 days or frozen up to 3 months.
Reheat by sprinkling water and covering to restore moisture.
Increase stove cook time by 1 minute per 300m altitude to compensate for lower boiling point.

Nutrition Information

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Calories 205cal (10%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 2mg (0%) Potassium 55mg (1%) Fiber 1g (4%) Sugar 1g (2%) Calcium 16mg (2%) Iron 1mg (6%)