How to Cook Rice – Learning how to cook a perfectly fluffy bowl of rice is not difficult! Rice is my 14 year old daughter’s favorite food and we serve it often alongside our dinners (and make extra for rice pudding or fried rice)!
This easy staple is the perfect side to top with Easy Mongolian Beef or our favorite Bourbon Chicken in the Crock Pot!
How to Cook Perfect Rice
Perfecting rice on the stove top is easy! I love rice as a side dish, with a stir fry or even as a dessert in our favorite rice pudding recipe! While rice seems as though it should be really easy to make, it can sometimes come out sticky or gooey if not cooked right (or hard if undercooked).
Once you know the right ratios and times plus a few little tips (like no peeking while it’s cooking) you’ll get the perfect bowl of rice every time!
Rice to Water Ratio
The correct rice to water ratio is 1:2. You will need 1 cup of rice and 2 cups of water (or any relative portion).
How Many Cups of Rice in a Pound? There are 2 cups of rice in a pound and each cup of dry rice will yield 3 cups of cooked rice (one pound of dry rice will yield 6 cups of cooked rice).
How to Cook Rice
Rice is generally pretty easy to cook but it can sometimes end up sticky which (unless you’re making sushi) you don’t want! It’s important to make sure you cook for the right amount of time so it’s not under or over cooked!
Here are some tips to make sure you get perfectly fluffy rice every time!
- Rinse: Give your rice a quick rinse to remove extra starches, this will help keep it from becoming sticky.
- Ratio: Use a ratio of 1 cup white rice to 2 cups water.
- Do Not Stir: When you first add the rice, give it one or two quick stirs and then avoid stirring it. Stirring rice can release starches and make it sticky.
- No Peeking: Once your rice is added to boiling water, turn the temperature down to a low simmer and don’t lift the lid.
- Allow to Rest: Once the time is done, remove from heat and let sit 5 minutes (no peeking). Once it has rested 5 minutes, fluff with a fork before serving.
Got Leftover Rice?
Leftover cooked rice should be cooled as soon as possible and can be refrigerated for up to three days.
Can You Freeze Cooked Rice? Yes, leftover rice can be frozen up to six months making for quick and easy sides in just a few minutes. It’s perfect for adding to soups and stews, casseroles or even to heat up as a side dish!
How to Reheat Rice
Rice can easily be reheated on the stove top or in the microwave. Add two tablespoons of water or broth for each cup of rice and cover. Head about 5 minutes on the stove or 1-2 minutes in a microwave oven. You may need a bit of extra time for frozen rice.
Recipes to Serve Over Rice
- Sweet and Sour Meatballs
- Stir Fry Veggies – Easy!
- Chicken Curry – Family Favorite!
- Hawaiian Chicken
- 15 Bean Slow Cooker Chili – Perfect for game day!
- Easy Swiss Steak – Comfort food!
How to Cook Rice
Ingredients
- 1 cup rice
- 2 cups water
- salt
Instructions
- Place water in a saucepan and bring to a boil.
- Rinse rice under cold water (optional).
- Add a pinch of salt and rice to boiling water. Cover and reduce heat to a low.
- Cook 18 minutes.
- Remove from heat and let sit covered for an additional 5 minutes (no peeking).
- Fluff with a fork and serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Ratio of water to rice is 1/1. However, the trick is to let the rice/water mixture to sit 30 minutes before cooking.
Thank you for the tip J!
Thank you thank you thank you!! I don’t know why but I’ve always struggled to make rice perfect but now this way it comes out perfect every time! Thanks so much.
I am so glad you find this helpful Z!
Rice turns out great each time!
I would like to thank you very much for sharing this tip, i cooked rice for over 50 people without any problem because i followed exactly what you said .thank you very much may God bless you and your family and always keep you humble as you are.
So so happy this worked out well for you, Naledi!
Can I ask you how you actually rinse the rice? My strainers and colanders seem like the holes would be too big and all the rice would come out. Thank you in advance and take care.
Hi Melissa, a mesh strainer would work great for straining rice as the holes are much smaller.
Terrible! Sticky and incredibly wet. Will not do this again.
So sorry to hear that David. To keep the rice from getting sticky make sure you aren’t stirring it during the cooking process as that causes the rice to releases starches and get sticky. Hope that helps!
I was wondering if you could possibly put all the “tips” on the printable recipe? That would be so helpful! I love your website & recipes and appreciate all the effort that you put into it! Thank you. :)
You’re so welcome! Thank you for the idea :)
I’ve used this recipe but I use 1/2 cup rice to one cup rice, everything else is the same except as I have been instructed rinse the rise in cold water first to remove extra starch and debris. It has always got one out a sticky mess. Is this recipe work for long gray white rice? What am Is doing wrong???
The ratio for long grain white rice should be 1 cup rice to 2 cups water (or 1/2 cup rice to 1 cup water). I would suggest making sure it’s at a low simmer and that you take it off the heat after about 18 minutes. Allow it to sit for a few minutes before lifting the lid.
Followed recipe. Had witnesses. Rice came out gummy no where near fluffy.
Washed rice
Boiled put on lid moved to burner med for 15-18. Then let it sit for 5 min. Never removed lid. Disappointed.
I’m sorry this recipe didn’t work out for you, JC.