All About White Rice (Plus How to Cook it 3 Ways!)

I’ve had this post planned for almost a year now. When we first started the blog, I posted a super basic tutorial on how to cook white rice. Seriously…like the instructions on the rice bag (I promise, if we posted that same thing today, we’d get 50 mean emails about how our blog has gone downhill and we’re just skating by with stupid posts.) However, since we moved to Louisiana (also known as The Land Where No One Eats Potatoes, Just Rice), I’ve learned a lot about cooking rice, different types of rice, and how to troubleshoot some common problems like crunchy or soggy rice.

Let me preface everything by saying that I have had bad luck with rice cookers. I know that’s not the case for everyone, and I’ve had good rice cooked in rice cookers, but I’ve never found a rice cooker that works for me; it’s always been somehow burned and undercooked at the same time. But maybe someday I’ll continue my quest for a good rice cooker… 🙂

So last fall, I went out and shopped for all different kinds of rice and had grand plans for a big ricey post full of riciness. And then I got myself [insert your favorite lighthearted pregnancy euphemism here; careful, you don’t wanna be called “unclassy”] and the smell of rice cooking did bad things to me. And then it was hot outside and it felt weird to talk about rice when it was hot outside. So here we are. A year later, no longer pregnant and ricier than ever.

First, let’s talk about different types of white rice. You have your regular old rice that comes in different grains (short, medium, long, and extra long). There was a time when I never really thought about what grain my rice was, but I have since become an almost exclusively long- or extra-long rice kind of gal.

As a general rule, the shorter the rice, the softer and stickier it is. That can be good or bad. Making sushi rice? Short-grain rice (or sushi rice, which is short-grain) is the way to go. Making something like a pilaf or fried rice where you want individual rice kernels? Long or extra-long is your best bet. When it comes to just basic white rice, I don’t like mine overly sticky or soft, so I like the longer grains.

You also have the specialty rices like arborio, basmati, and jasmine rice.

Arborio is a flat, short-grain Italian rice that is used in risotto. And the short grain is part of what makes risotto so creamy and comforting. Basmati is a long-grain fragrant Indian rice that is good in stuff like our Coconut Rice. Jasmine rice is similar to basmati rice, but it’s grown in Thailand, has a shorter grain, and is cheaper.

There’s also parboiled rice, which is white rice that is partially boiled and/or steamed while it’s still in the husk, so it takes on some of the nutritional benefits of brown rice. The only brand I’ve ever seen is Uncle Ben’s parboiled rice, although I know it’s also sold in Asian markets under different names. I was stupid and didn’t get a picture of it, but it is browner than regular white rice. Like long-grain rice, parboiled rice is firm and not sticky at all. When it comes to cooking parboiled, jasmine and basmati rice, you cook them pretty much how you would cook regular, white, all-purpose rice.

Wow. This could be the most boring blog post ever. I sound like a fricking rice textbook.

So anyway. Let’s talk about how to cook white rice.

I always did the standard twice as much water as rice, bring to a boil, cover, reduce heat, and steam for 20 minutes. Which was usually okay in Utah, which is at a very high altitude, but when we moved to Louisiana, my rice was almost always unbearably soggy. And I realized it was probably the elevation. So I’ve started adjusting the water depending on where I am when I’m cooking rice and it’s been so much better!

Cooking Rice on the Stovetop

When it comes to basic, classic rice, I usually cook it on the stovetop. Up until recently, I’ve always used a regular saucepan to cook rice, but I’ve recently started cooking my rice in a skillet instead of a saucepan.

I’ve found that the rice cooks more evenly and just better when it’s not piled quite so high like it is in a saucepan.

To make it on the stovetop, you can either place the rice in the skillet…

or heat the skillet over medium with 1 teaspoon of oil or butter per cup of rice. When the oil is hot, add the rice and toast it for 30-60 seconds or until the rice smells distinctly “ricey” (don’t over-toast it, though–it will make your rice tough if you do) before adding your liquid. Toasting the rice adds a subtle flavor dimension and also improves the overall texture of your finished rice.

When it comes to cooking liquid, I’ve found that if I’m at a normal elevation, the regular 2 parts water/1 part rice rule still works great. If I’m at a low elevation, though, I cut back on the liquid by 2 tablespoons and if I’m at a high elevation, increasing the liquid by 2 tablespoons helps ensure the rice is tender. You can also add 1 teaspoon white or white wine vinegar per cup of water (or broth). It also helps improve the final texture of the rice. Just be sure to add the vinegar first to the measuring cup and then fill the rest with water to make sure you don’t have too much cooking liquid.

So add the liquid to rice (toasted or untoasted) in the skillet, cover, and bring to a boil over medium-high heat. Reduce heat to a simmer (make sure the rice is simmering and that when you reduce the heat, it isn’t just sitting there in water that isn’t doing anything) and cook for 20 minutes. Again, in lower elevations, you may need a little less time and in higher elevations, you might need a few more minutes to make sure the water has been absorbed. The surface should be smooth and there should be uniform holes or pockets in the rice. When it’s done cooking, remove from heat, leave the lid on, and let it steam for another 5 minutes before removing the lid. Check out the rice in this picture–you can see the individual kernels. It has a good, firm texture and tastes like traditional rice.

Why cook rice on the stovetop?

* It has the most classic flavor and texture; if you’re trying to impress your rice-cooking professor, this is probably the way to go.

*It’s a good skill to have; you may not always have access to a microwave or an oven to cook rice.

*It’s faster than the oven method, and not that much slower than the microwave method.

Why wouldn’t I cook it on the stovetop?

*If you have a million other things going on and forget about it, bad things will have happened. I’ve never saved a pan that cooked scorched rice.

*It’s not as fast or as forviging as the microwave.

Cooking Rice in the Microwave

This is a super-easy method that’s good if you’re cooking rice that isn’t going to be served as just rice–so rice for fried rice, stir fries, etc.

Place 1 part rice, 2 parts liquid (no matter what elevation) in a microwave-safe dish that has a cover and cook for 10-15 minutes (start with 10, check on it, and add additional time if necessary). When the water has been absorbed, allow it to stand covered for 5 minutes before fluffing with a fork and serving.

This rice was a little bit fluffier, but also a little bit more rubbery than the stove-top rice.

Why Cook Rice in the Microwave?

*If you’re likely to forget the rice is cooking, this is the way to go.

*It’s a little bit faster than cooking it on the stovetop.

*It’s good for cooking rice for stir-fries or fried rice (make it ahead of time and refrigerate it for later use).

Why Wouldn’t I Cook It in the Microwave?

*It’s not THAT much faster than cooking it on the stovetop.

*It has a slightly off texture and flavor, making it not the best choice if you’re serving it completely by itself.

Cooking Rice in the Oven

My sister Holley gave me this recipe when I went to college and it’s a great little comfort food dish. Seriously, if you’re sick and nothing sounds good, or if you’re sad and white buttered rice is the only thing that sounds good, this is my favorite way to cook it. It’s also great when you’re serving plain white rice alongside comfort food like roast beef or roast chicken, especially if gravy is involved.

Preheat your oven to 350. Place 1 cup rice in an oven-safe dish with 2 tablespoons butter, 1 teaspoon kosher salt, and a few cracks of freshly ground black pepper.

Add 3 cups boiling water…

and cover tightly with a lid or foil. Bake for 45 minutes. Remove from oven and allow to stand covered for 5 minutes. Fluff with a fork and serve.

This rice is much heavier and softer than the other two. You wouldn’t want to use it in fried rice or a rice pilaf, but the butter and extra liquid makes it smooth, soft, and almost creamy, kind of like a poor man’s risotto.

Why Cook Rice in the Oven?

*More forgiving; an easy side dish while you’re working on other things.

*Yummy comfort food.

Why Wouldn’t I Cook Rice in the Oven?

*Not good for leftover rice dishes like fried rice, jambalaya, or pilafs.

*Tastes kind of casserole-y. If that’s not your thing, this probably isn’t your method.

So print this out, hang it on your cupboard door (or tape it inside your favorite cookbook) and you’ll never forget how to cook white rice! Also, if you haven’t already, be sure to check out Sara’s tutorial on how to cook perfect brown rice!







  1. I don’t know why, but I can NEVER cook rice properly. People said, get a rice cooker. Well I DID and the rice was still burned on the bottom.

    I try to cook it in a pan, and no matter how much extra water I add (up to half a cup!!) I still have crunchy rice. I’m starting to think I’m just rice stupid!

    1. Honestly I have the same issue, at this point though I just don’t care as long as I get as much as I need. I like to eat rice by itself a lot, but when I cook rice for a dish like omurice or even fried rice, I make more than I need so I can get what I need and avoid the bottom of the cooker.

    2. heheheh dude you need to put two cups of water in 1 cup of rice for rice cooker
      and double each for the other so 2cup rice put 4cup water!

      email me if doesn’t work! I will guide you through if I will have the time!

      enjoy the meal


      peace on you

    3. Hi, I’m so glad to share my experience of cooking rice in my clay pot that turns out great. It’s a non-toxic cookware. I cook white and brown rice as well…turns out soft, fluffy and tastier too. There’s no need to add any broth or oil, no need to baby-sit the pot, as the pot does job for you. It cooks without destroying the nutritional cells. Now there’s no issue of sticky rice… my pot cooks beautifully separating each grain from the other. I got mine from Miriams Earthen cookware(online)

  2. I’m a self confessed rice snob. American in my opinion is nasty. Jasmine is my favorite. Basmati and Arborio come in tied in second place.

    To save yourself a lot of time and headache….buy a rice cooker but do not buy an American brand. Stick with the asian brands namely zojirushi rice cookers. I have one that is now going on its 10th year and I cook rice at least twice a week! I just love the smell of Jasmine rice!

    1. Yes! We have one of those rice cookers & love it! Just fill it up and set the rice type & it does it all for you! Haven’t tried Jasmine but am ready for something new!

    2. I want to completely DITTO your comment. Jasmine rice is the best and a Zojirushi rice cooker IS the way to go. I have had mine for almost 20 years. I am glad there are other people who know there are other types of rice besides MINUTE RICE.

  3. I loooooooooooooove my Jasmine rice. I kind of see myself as a rice snob too. If the rice isn’t cooked properly, it’s ruined for me. It has to be soft and fluffy. There’s a rice cooker somewhere in my apartment but haven’t exactly used it yet (got it about 3 years ago as a wedding present but we didn’t have enough space in our kitchen for it) so I learned how to make it on the stovetop.

    Another rice that I really like is sticky rice. I’m not exactly sure what brand is the best but with my bamboo basket and pot that I can NOW fit on top of my stove because there’s no microwave looming over my stove, I am drooling for some coconut sticky rice. Unfortunately, with gestational diabetes I can’t have a lot of it. Like, a quarter cup? Half of a cup of rice ? That’s probably what I’m allowed to have for a snack then wait 2-3 hours to eat again. I mean, SERIOUSLY???? Anyway, I’m going to have to wait until after the baby comes then go crazy.

  4. So helpful! I love risotto and pilaf, but never knew which rices to use when. Thanks for the info! I also can’t wait to try your other cooking methods

  5. I’d always been taught to add the rice AFTER the water came to a boil. I always ended up with crunchy rice. However, recently I read a recipe that says to add the rice WITH the water and bring it all to a boil at the same time. No more crunchy rice. We also recently made the switch to jasmine rice for almost everything we cook (we usually don’t do risottos or sushi) and the difference is amazing!

    To save any pan from scorched food, pour ammonia in the pan, then place the whole pan in a plastic bag and close it up. Let it sit for several hours, then pour off the ammonia and scrub. You might have to do this several times, but if you’ve ruined a good pan, it’s worth the effort.

  6. I’ve always cooked rice on the stove the way you described with toasting it first and it always turns out great. But recently we were having rice as a side and there wasn’t going to be any sauce or anything with it so I cooked it with chicken broth, which I had never done before, and it was fantastic. I want to get your cute red skillet and then I want to try cooking rice in that instead of my saucepan. Also, my costco sells another brand of parboiled rice (blue ribbon, I think) and it tastes just like uncle ben’s but costs about 1/3 as much.

    Rice may not be the most exciting topic ever, but you gave a lot of good information. Thanks for posting it!

  7. This is great information! Growing up my mom always cooked rice in a rice maker – but when I got to college my roommate was Puerto Rican and always made rice on the stove top. I learned from her and now I mostly make my rice on the stove 🙂

  8. Two words. Rice cooker. I love them. I’ve never made rice on a stove and liked it. Worth every inch of cupboard space it takes up. It steams vegetables like a charm too. But… If I ever need to cook rice on a stove you better bet I’ll be back to this post. 🙂 lots of great info!

  9. Thanks for such a great article! I always think that rice should be the simplest thing to cook, yet I always have trouble with it.

  10. I have been having rice discussion with my 16 year old. He likes rice and I think it is something he should start trying to make on his own.
    I have been trying to teach him the microwave method (I do the same thing, 10 minutes, wait then another 5 minutes)
    oven – never thought about that one – I will definitely try
    one trick I learned when working in a kitchen store years ago, stovetop, use a heavy pan such as a le cruset, once water has come to a simmer, cover, turn off and leave it alone for 20 minutes.

  11. I always used to cook it in the oven. I recently learned about the “abundant water” method, where you cook rice like you do pasta, in a large pot of water, and then drain it when it is done. The great part is that is is faster than the oven and the grains all end up separate and the texture is wonderful. And it never burns! I found this at Cooks Illustrated:

    How do I cook rice so that the grains stay separate even when they cool?

    Learning how rice cooks helps to explain why the unorthodox method of boiling rice works best for rice salad. Starch granules, which are the primary component of rice, tend not to absorb water. As you heat rice in water, however, the energy from the rapidly moving water molecules begins to loosen the bonds between the starch molecules so that water can seep in. This in turn causes the starch molecules to swell, softening the rice but also making it more sticky, or “starchy.” If you use the “abundant water” method for cooking long-grain rice, some of this starch leaches into the water, which is ultimately drained off. The result is a pot of long-grain rice with less concentrated starch. This is what allows the grains to cook up so remarkably light and separate and to maintain that consistency as they cool to room temperature.

  12. I grew up with only Jasmine rice in my household, being as there’s heavy Thai influence in my family’s cooking. Nothing beats the smell of jasmine rice, it’s the one starchy side dish (or filler) that I will happily eat by itself. Also amazing with NamPla (thai fish sauce) and diced jalapenos on it. High elevation cooking here; 1c rice to 1.5c water, bring to boil, cover and simmer until I remember it’s on the stove. Worst case scenario, the bottom will get dried out and crusty – then we just scoop off the fluffy stuff on top. Otherwise it’s usually perfect.

  13. I love my rice cooker–especially after I learned your tip of adding a splash of vinegar. But I want to try your oven cooked method with roast chicken sometime. And it’s on my to do list to try brown rice using Sara’s tutorial. Thanks for sharing your expertise!

  14. I love rice. I eat rice with my rice. I recommend any rice cooker by Zojirushi. I’ve NEVER made terrible rice with this bad boy. I have model NS-RNC18A. I don’t even measure it. I throw in the rice and water and measure it with my finger. Water line should be twice as high as rice line. Perfect. If my rice cooker should ever stop working (shudder), I’ll be back on this page like white on rice. 😉

  15. Being Puerto Rican, I know my way with rice! I prefer medium grain, though. Not too sticky, not dry, just perfect. And its so easy to make: 2+2+2+2!
    Bring 2 cups of water, 2 tablespoons of vegetable oil and 2 teaspoons of salt to a boil. Add two cups of medium grain rice. When it boils again, lower heat to medium until water is absorbed. Lower heat to low, stir and cover. Cook for 15 mins. Stir again, cover and cook for 15 more minutes. That’s it! If you want a more tender grain, use 2 1/4 cups of water instead of just 2 cups. Enjoy!

  16. I completely echo what Diane and Linda said–Zojirushi is definitely the way to go if you’re buying a rice cooker! I’d always made rice on the stove but got the Zojirushi as a wedding gift 3 years ago and it makes perfect rice every time!!!

    When I do cook rice on the stove, I use the “old country” method that my mom taught me (who learned it from her mom, who was from China), and that was to measure the amount of water to use by placing your fingertip on the top of the rice and the water level should reach your first joint. Cook on medium, half-covered on the stove, then when the water’s boiled away, cover completely and cook on low for 15 minutes. I do this when I’m making Cuban rice (rice, olive oil, salt, lime juice) because it’s too messy to do it in the rice cooker and the rice comes out perfectly every time!

  17. i have just a generic japanese rice cooker…no idea what brand. i put a little more water in than the line of rice (if i’m cooking 2 cups of rice, i put the water a little above the 2 line). when it’s done, i crack the lid for about 10-15 minutes to let the steam out and let the rice settle a bit, then i stir it up and it’s perfect. hawaii is also known as the land of eating rice 🙂 most everyone has a rice cooker there.

  18. Thanks for all the great info!! I seem to go through phases with my rice – soemtimes it turns out sometimes it doesn’t, even though I follow the same method. I love basmati rice the best, but my husband prefers jasmine – so we have jasmine, ha ha! Question: to rinse or not to rinse?

  19. Thanks, this was very informative! Sadly I’ve been using instant white rice for about 18 years of cooking, and it wasn’t until the past year or so that I have ventured into something different! I’m in long need of a change 🙂

  20. I also use the boil method when it comes to rice. Kind of like pasta, but I put the rice in at the start and let it boil away. We like our rice to “pop” open and wait to drain until we see the kernels open. Rinse it, and add a bit of fresh thyme o it while the table is being readied… yummy under gumbo!

  21. I’ll have to try it this way. I have never followed the directions on the back but my dad taught me to bring the water to a boil first, then add oil/butter, then add your rice and salt it. Once that is back to a boil, cover and cook on low for 17 minutes. For a rice/water combo this always works. For something like, say, coconut milk I have to make some adjustments.

  22. Love my rice cooker. It’s a cheap one from costco but it makes it right as long as I am careful with the water level. We prefer jasmine rice. 🙂 I need to learn how to cool it on the stove in case we ever lose power. 🙂

  23. Does anyone ever get soap like bubbles when they cook rice??? I boil mine on the stove and it always turns out fine, but the pot always fills with large soap like bubbles that over flow the pan and make a huge mess of my stove. When ever I mention this to people they look at me like I’m crazy….am I crazy???

    1. You probably let the water get too hot or your pan is too small. I turn my stove down before the water is boiling completely and then I don’t have a problem with it boiling over. If I let it get too crazy it will definitely boil over when you put the lid on, especially if your pan is smaller.

    2. You are not crazy, Tiffany. This happens to me sometimes too and the rice always turns out fine. I just watch it so it doesn’t overflow and blow the bubbles off or give it a stir.

  24. This post wasn’t boring at all. Really interesting, in fact!! I love love love rice. It’s the Brazilian in me!! I could seriously eat it at every meal. I’m a little weird because two of my favorite rice comfort foods are plain rice with soy sauce or plain rice with italian dressing. I know, weird, but soooo good. I almost always use a rice cooker, though, with 2 cups rice and 3 cups water. My favorite rice dish is a chicken and rice casserole where you saute the rice with onions and garlic on the stove, add sauteed chicken, cumin, oregano, corn, and salsa and then finish cooking it in the oven. It is frickin’ awesome!!

  25. So here’s my question – should you wash your rice first? My mother always washed the rice, and that’s how she taught me. But maybe it’s not necessary anymore?? Am I just old fashioned?

    1. I just read on the back of a bag of rice today that you shouldn’t rinse it because it reduces the nutrient content of the rice- I didn’t know that but there you have it.

    2. We’ve always rinsed Basmati rice twice, according to the packaging. Any other rice, its just an extra step that I’d rather skip. In Japan, rice is almost always rinsed around 3 times (until it feels right) and in Korea, water from rinsing rice is often used in cooking, but not for the actual rice.

  26. Being a potato eater more than rice eater this post is PERFECT… It has the right amount of information to help me cook rice. Thank you for the time you put into this post. Already pinned so I don’t lose it!!!!

  27. Yay! Thanks for the info. I would love a post about other types- like brown or wild. Or even how to cook other grains- I really want to start using more of them in my family’s meals.

  28. I have to do it in a rice cooker. I grew up doing on the stove, but some reason after I moved out on my own I haven’t been able to get it right.

  29. As a Taiwanese-American, I completely agree with Diane and Linda and Jane (Comment #18). Use a rice cooker that is NOT American; Zojirushi works great. I have a National which I received as a gift from my brother 20 years ago; it still makes perfect rice every time. Like Jane, my dad showed me the method of cooking it on the stove top if you don’t have a rice cooker. You put your finger on top of the rice and add water until it reaches your first finger joint. Ha, ha; I didn’t know anyone else knew about that method!

  30. We eat a lot of rice and I always do it in the microwave. It doesn’t have to be ‘babysat’ and it frees up a burner on the stove. Our first choice is basmati and then long grain (brown if I can sneak it past the kids!). I use boiling water 2:1 with the rice and cook it on 30% for 28 minutes for basmati or 24 for long grain. I love the way all the grains come out separate and the basmati rice has a wonderful smell and texture.
    My latest discovery is that everyone likes rice with spaghetti sauce – I’m serving it instead of things like AlphaGhetti. It means I can control the salt and eliminate all the chemicals and sugars. Kids prefer the texture since it isn’t slithery in your mouth.

  31. I am sometimes rice challenged so much that I have reverted to buying the little bags of frozen rice. Which is fine when you only need a little, but what about when you need to feed a crowd. So THANK YOU! I think it is great that you took the time to share!

  32. As I could happily live in the The Land Where No One Eats Potatoes, Just Rice, I found this fascinating! Seriously! I am going to print this out and refer to it. I have been trying to perfect my rice-making-skills for a long time now. Give me rice over a potato any day! Thank you for this tutorial o:)

  33. I almost always cook my rice in the microwave anymore. I use my Pampered Chef Microwave veggie steamer. I do one cup rice, 2 cups water, 1 Tbsp butter and 1 tsp salt. Microwave for 5 minutes on high and then for 15 minutes at 50% power. It turns out great everytime unless you forget to change it to the 50% power!! If I am using my large steamer, I can double the recipe.

  34. First of all, you are freakin hilarious. Second of all, I cannot make rice to save my life and it drives my husband crazy (and me of course). I mean, its rice!! This will be so helpful, thank you!

  35. Uncle Ben’s. (Yes, because it’s healthier) One cup of rice, 2 cups of water, 1 tablespoon of butter. 1/2 teaspoon salt. Microwave 5 minutes on high, 15 minutes on medium. Perfect rice. Every time. No sweat, no kidding. I’ve made it that way for 35 years, and it’s always perfect, for anything you want to do with it.

  36. I always cook my rice on the stovetop, which is good, because there’s no way I could fit a rice cooker in my tiny kitchen! My mom taught me to throw in a bouillon cube for a little extra flavor.

    Also, if I happen to get distracted and my rice cooks a little too long (as in starting to brown on the bottom) I’ll pour a little (2-3 tablespoons?) water into the hot pot without disturbing the rice. Let it sit with the lid on for 5-10 minutes (no fire). When you come back the rice is no longer sticking to the pot.

  37. Basmati rice is a great kind of rice which is best to cock & eat.It spread fragrance to the room . This fragrance is really nice to eat.Every body should try to check out basmati rice.It found in india you can go to india to real test of basmati .

  38. My family is huge on white rice (I buy it from Costco which requires a dolly to bring it into the house). I always boil my water first, add the rice then turn it down to low. Depending on how much I make it takes about 30-45 mins. It comes always comes out good and fluffy. I was wondering about making rice in the oven or microwave and will try it this week. Thank you for this post. Also do by any chance have a good Spanish Rice recipe?

  39. I am astonished at your post, not that it has gone downhill or anything like that, because I think that rice is a legit topic. What I do find startling is that a woman of your caliber who IS married, would refer to herself as getting “knocked up.” Not a fine choice of words.

  40. Im Mexican, so my Mom and grandma always told me to cook my Mexican style rice in a skillet. Kate is right, when cooking with a skillet, your rice is never piled up and it cooks evenly. I usually toast my rice then add Hot water to the skillet. Once it begins to simmer again, I add my tomato sauce and spices. Close with lid and turn to low and simmer for 20-25 minutes. NEVER open the lid, or your rice will be ruined and crunchy! I always double the amount of water with an extra 1/4c per rice (1 cup rice/ 2 1/4c Hot water) Even when I dont make Mexican rice, I still use the same method: Heat the water separately and add it into the skillet with rice, wait for water to simmer again, turn to low, and close with lid for 20-25 min. You will always have perfect rice! Brown rice is another story…

  41. Knocked up? You ought to take that out of this post. I’ve been reading this blog for a long time, and I know you’re a lot classier than that. Don’t let people think otherwise.

  42. I have a rice cooker which is how I usually cook my rice but it always turns out sub-par. I decided last night I would make some rice in the oven using your recipe to go alongside my Adobo Chicken. Oh. My. Yum!! I will never use my rice cooker again! I could have eaten the whole casserole dish of rice 🙂 my husband loved it too (and he is g-free so he eats a TON of rice). Thank you, as always, for these delicious and simple ways to make something ordinary, extraordinary.

  43. Wow; I tried your oven rice and it was awesome. I made 1 1/2 cups rice with 3 1/4 cups water with 3 tbs butter lightly sprinkled with my favorite seasoning Bosari (seriously get some of this stuff… it’s my go to. Whole foods and amazon both carry it.) It turned out perfect. Lightly buttery and perfectly done. Thanks for the recipe. It’s a great one to have in my pocket while I cook the rest of dinner.

  44. Everybody love my rice. It is never sticky, it’s cooked all the way through but with slightly more firm texture with superb flavor.

    I start with about a tablspoon of olive oil, smash a small garlic clove and sauté until slightly fragrant but NOT burned, never ever over brown your garlic. I add a cup of jasmine rice (usually jasmine, long grain works fine too) then stir that for a minute or two. Then I add one and ONE THIRD water ( this ratio works perfect for me, we don’t like mushy rice, we like a rice grains separated). I add kosher salt to taste and let it come to a simmer. Cover and turn to low, let cook 18 to 20 minutes then remove from heat and let sit another 3 minutes still covered. Comes out perfect every single time. This ratio of rice to water is how I always make it. If I make 3 cups of rice, I will add 4 cups water.

  45. I have been cooking rice in the microwave for over 20 years. It comes out perfectly every time. I cook it in a microwaveable pan, the same proportions (2 C. water to 1 C. rice). I heat the water for 3-4 minutes until boiling and then add rice. Cook for 23 minutes on power level 5. Be sure to cover the pan. Perfect rice and I can’t tell any difference in taste. It is light and fluffly. I also add some oil or butter to help it not bubble over as much although it still does. Also, you never have to worry about your rice burning in the microwave. Try it. It is great.

  46. is it wrong that i want to print this off and give it to some people?? i guess that i should apply Matthew 7:5 haha….. anyways, i was always shocked that people could ” mess up” rice, then i had a child, and realized how quickly i can get distracted and have my rice boil over or whathave you…. i wasn’t a fan of microwave rice, so at the suggestion of my friend ( who married a filipino and now cooks rice at every meal), i got a $6 rice cooker from walmart. lifechanger. but i do want to try the oven rice! sounds delish. i always make basmati for our “everyday rice”, or else brown. i like that quicker cooking brown rice from costco in a green bag. and then of course sushi rice!

  47. Living in Hawaii every one cooks a big pot (Rice cooker) of rice in the mourning and it’s there all day for the taking, then again (so it’s fresh) for dinner, anyway I’ve never heard of putting double the water in my life, first things first; after all these posts I did not see one person say “WASH THE RICE”, RICE IS ONE OF THE DIRTEST FOODS OUT OF THE BAG IN THE WORLD, so what I do is put my rice in the pot or cooker the fill with water, let sit for a minute or 2 then repeat 3 or 4 times or until the water is no longer cloudy, I have taught many people for the mainland (continental united state) how to cook rice, and they always say thank you so much, ok one mistake most people make is to stir it while it’s still cooking, never touch with fork until atleast 5 minutes after it’s finished then you can fluff it, which is what I do; also when in a rice cooker I put equal parts rice to water PERIOD 1 cup rice=1 cup water ect.. In a pot on stove I do use 1 1/2 cups water to 1 cup rice, for sticky white rice, the best is CALROSE Brand you can get it at any Asian market, also I make the best HAWAIIAN STYLE FRIED RICE & I’m not bragging it’s just that everyone that has ever tried it tells me the same thing OMG this is awesome and I get the same response from my HAWIIAN STYLE Teriyaki Chicken. There both very basic and people are always amazed when they ask me how to make them only because it’s so easy and they say how can something so delicious be so basic and simple… Anyway good luck on all your cooking. ALOHA from Puna on the Big Island of Hawaii

    1. Woo, so glad I am doing this correctly. Calrose rice is the best. It needs to be light and fluffy and creamy. Thanks Neil

  48. i have one of the old style rice cookers, in the manual the only thing it tells me is water amounts for the reservoir/ per cook time. Here is the problem.. no rice i see on the shelf tells me time amounts for steaming it… if it boils for 30 minutes does it steam for 40? I figure you are adding water to it for it to be steamed so i know i need to cut down the amount of water used for it.. but i have no idea steam times. does anyone know this?

    1. When you steam rice, the rice is never in direct contact with the water. How much water depends on if steam escapes from cooking, rice is usually in a steamer basket above water in the pan underneath. The trick is tight seals, tight fittingvlids. use foil around lip of pan where steamer sits on top, push together nuggly. use foil between steamer top and lid, scrunching foil tightly to steamer lip edge.
      You must have at least 2 cups water to 1 cup rice in bottom pot but if steam escapes easily add a cup or two more of water, as long as water never touches bottom of steam basket holding rice above, and ideally an inch of space between water and basket for rapid boil, then drop to simmer… for steam tovrise evenly, then it will turn out just fine.
      A good way to tell your water is still simmering in a gently boil without peaking.. is to place your hand on lid handle and FEEL that there is a gentle vibration of water moving inside…it’ll be very slight but noticeable. Dont be afraid to raiee temp to boil again in first 5 minutes and return to low simmer, to feel the vibration if you are unsure. Never stir rice, never peak, until its rested off heat for 5 minutes past cooking time of usually 20 minutes with tight fitting lids or 30 minutes if steam leaking out a fair amount during cooking.
      The more tightly fitting the lid, with next to no steam escaping, you can turn stove off half way through if steaming.

      or if boiling, use 1.5 cups water to 1 cup rice, use foil under lid to get tight seal, heat for1 to 2 minutes after it has reached a good rapid boil and built up some pressure inside pot, then turn off heat, leave on stove for 30 minutes. Place a weight on lid to help keep tightly sealed if need be. It will never scorch and be nicely done every time.
      Hope this helps

    Its actually very easy. Use less water, 1.5 cups water to 1 cup rice, *Use pot with tight fitting lid AND a aheet of foil hardeen lid and pot, fold over foil edges tightly to pan lip (scrunch it on tightl) so steam stays inside pot*
    Bring to rapid boil for a minute until bits of steam slip out under foil edge from the high pressure inside… AND NOW TURN OFF STOVE,
    This method takes 30 min instead of 20 minutes to cook rice which is cooked by hot trapped steam under pressure, so no additional heat is needed if you got a hard rapid boil when you turned it off and foil + lid tightly on.
    You can put a weight on pot cover, like a big can, another pot, I use my granite spice mortise to help keep lid tightly on so less steam can escape.
    I also add tsp and half of sea salt, tablespoon butter with any one or a combination of the following at a half tsp per cup of dry rice to be cooked…,loose dried herbs, finely grated lemon peel, finely grated garlic, pinch of nutmeg
    Or, with extra 1/4cup of liquid added… add dried fruitlike raisons or apricots, or crushed nuts. I also add roasted galic, carmalised oni8n, roasted vegies too, no extra water needed, to rice before cooking
    Change up liquid to a stock. never use an acidy replacementvlikectomatoe juice for cooking liquid. It gets sticky and ricecwill be not cooked through even with extra time.
    Anyways, it works perfectly every time. It stays hot, rice fluffly after forking it, firm nice rice. enjoy!

  50. I think the biggest problem people have with cooking rice on the stovetop is that they lift the lid. You should never lift the lid when cooking rice. I’ve seen professionals stir rice and wonder why it’s still crunchy. Such a simple thing, but that’s the key.

    I too have never been able to cook rice successfully with a rice cooker.

  51. I live in Central America and most rice here is parboiled. I always use my pressure cooker and with perfect results every time. I use twice the amount of liquid to rice, on high heat bring the cooker up to pressure, and as soon as it starts hissing, I turn off the heat and let the pressure come down naturally. By the time the pressure is gone, the rice is cooked perfectly. Fluff and let it sit for a few minutes and it’s ready to go! For me, this has been the cheapest and most fail proof methis of cooking rice. Brown tie is cooked the same, but is left under pressure for 8 minutes.

  52. Blame autocorrect for those mistakes…! “Fail proof method” and “brown rice”. I doubt a brown tie would taste good cooked… 🙂

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