Stovetop White Rice
This is how to cook white basmati or long-grain rice on the stovetop, with no rice cooker required and it is so simple to follow. This recipe gives you fluffy, tender, and tasty rice that is the perfect accompaniment to any meal. Say goodbye to gummy grains and follow my easy steps to making rice like a pro!
I'm here to tell you that you don't need an extra kitchen appliance in your home to make rice. All you need is a pot with a lid. That's it. Without fail, the rice comes out fluffy, light, and not at all gummy. So skip the rice cooker, grab a pot and let's begin!
Watch How To Make It
Helpful Tips
Shouldn't I rinse the rice first?
Not necessarily (this will depend on where you live), but putting location aside, the assumption is that rice needs to be rinsed to be fluffy and cook well but this is not the case. Using my method produces well-cooked and fluffy rice.
However, if you still want to rinse the rice, the ratio of rice to water changes. This is because if you weigh your rice before and after rinsing it, you will notice it weighs more after you rinse it as it retains the water.
The recipe ratio for rinsed rice is 1 cup rinsed rice to 1.5 cups water.
When should I rinse the rice?
If the rice is not packaged but purchased from markets or in bulk, then there may be a concern that it is not clean. I would recommend rinsing in this circumstance.
What rice can I use?
This method will work with Basmati, Jasmine, long-grain white rice, and medium-grain white rice. This method does not work for brown rice. Brown rice is 1 cup rice to 2.5 cups water.
Do I need to 'fluff' the rice?
Yes. I prefer to use a fork and fluff the rice as soon as it is ready, otherwise, the rice may become too sticky.
My rice did not cook well, what happened?
Making sure you follow the steps is very important. Begin by bringing the water to a full boil, then reducing it to a simmer, and finally placing the lid on and removing it from the heat. Timing each step is important. Please do not lift the lid and do not forget to fluff the rice once it is cooked.
Serve it with...
(tap to view recipe)
Satay Chicken with Manuka Honey
Honey Garlic Lamb with Pickled Cucumber
Greek Lemon and Oregano Chicken
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!
Happy Creating, Margaret x
Stovetop White Rice
This recipe is for Basmati Rice, Jasmine Rice or Long Grain White Rice
Serves 4
Cooking 20+ minutes
INGREDIENTS
2 cups Basmati rice or long-grain white rice
4 cups boiling water
1 teaspoon salt
INSTRUCTIONS
1. Place rice and salt into a 20cm diameter pot. Add boiling water and bring to a boil.
2. Give it a good stir and boil for 6 minutes over high heat.
3. When the majority of the liquid has been absorbed and the surface of the rice is bubbly, place the lid on, and then turn off the heat, and allow it to steam for 15 minutes. Do not lift the lid to check.
4. Fluff using a rice paddle or fork and serve.
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Recipe and Photography Margaret Pahos for @CreateCookShare
