Stovetop White Rice
- Feb 28, 2023
- 2 min read
Updated: Mar 4
Cooking white rice on the stovetop is far easier than most people think, and no rice cooker is required. With the right method, you’ll achieve perfectly cooked grains every time with a natural separated finish: light, and delicious, ready to accompany almost any meal.
This simple technique works beautifully with Basmati rice, Jasmine rice, and long-grain white rice, helping you say goodbye to gummy or overcooked rice once and for all.
SHOULD YOU RINSE THE RICE?
In Australia, we are quite fortunate that most Australian packaged rice is clean and well processed, meaning rinsing is not always necessary.
Many cooks rinse rice to remove excess surface starch and impurities.
If you do choose to rinse your rice (which I do suggest), the water ratio must be adjusted, as the grains absorb moisture during washing.
Rice-to-water ratios:
• Unrinsed rice: 1 cup rice to 2½ cups water
• Rinsed rice: 1 cup rice to 2 cups water
Serve rice with...
Stovetop White Rice
Both rinsed and unrinsed methods are included below so you can cook either way confidently, however i personally prefer to rinse my rice or even soak for a few minutes. This method works for basmati rice, jasmine rice, and long-grain white rice.
SERVES 3
PREPARATION TIME 5 minutes
COOKING TIME 20 minutes
INGREDIENTS
1½ cups basmati rice, jasmine rice, or long-grain white rice
Boiling water (see ratios below)
1 teaspoon sea salt
WATER RATIOS
Unrinsed rice (Australian rice): 1 cup rice to 2½ cups water
Rinsed rice: 1 cup rice to 2 cups water
INSTRUCTIONS
Prepare the rice
If rinsing, rinse the rice in a sieve under cold running water for 1–2 minutes, until the water runs mostly clear. Drain thoroughly.
Begin cooking
Place the rice into a 18cm saucepan with the salt. Carefully pour in the correct amount of boiling water according to your chosen ratio and bring to a rapid boil over high heat.
Boil uncovered
Stir once, then boil uncovered for 5–6 minutes. Cooking time may vary slightly depending on stovetop strength. Continue cooking until most of the liquid has been absorbed and the surface of the rice looks bubbly with steam holes and slightly dry.
Steam the rice
Cover tightly with a lid, then turn the heat off completely, and leave undisturbed for 15 minutes. Do not lift the lid - the trapped steam finishes cooking the rice.
Fluff and serve
Remove the lid and gently fluff the rice using a fork or rice paddle to separate the grains before serving.
NOTES
This method works with basmati, jasmine, long-grain, and medium-grain white rice. Brown rice, Aborio and Medium Grain rice requires a different water ratio and cooking time. Fluffing the rice immediately after cooking releases excess steam and helps keep the grains light and separate.
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Recipe and Photography Margaret Pahos for @CreateCookShare
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