Stovetop White Rice
Updated: 9 hours ago
Learning how to cook Stovetop White Rice is easier than you might think, and there's no need for a rice cooker. Using a simple boil-and-steam method, you can prepare beautifully fluffy rice with light, separate grains, ready to accompany almost any meal.
This method works with basmati, jasmine and long-grain white rice, with clear instructions for both rinsed and unrinsed rice.
About Stovetop White Rice
A good bowl of fluffy white rice is one of the simplest and most versatile things you can make in the kitchen. Whether you're serving a fragrant curry, stir-fried vegetables, grilled fish or a traditional Greek dish, perfectly cooked rice brings everything together. And the lovely thing is, you don't need a rice cooker to achieve it.
My stovetop method is a little different from the usual covered simmering technique. The rice is first cooked uncovered in boiling water until most of the liquid has been absorbed and small steam holes appear on the surface. The saucepan is then covered, the heat is turned off, and the trapped steam finishes cooking the grains.
I've included separate water measurements for rinsed and unrinsed rice because the preparation can affect how much water is needed. I personally prefer rinsing my rice, but some commercially packaged rice can be cooked without rinsing when the manufacturer advises it is suitable. The important thing is to follow the preparation guidance for the rice you're using and then let the steam do its work.
Helpful Tips
Should you rinse the rice?
I generally recommend rinsing rice before cooking to remove loose surface starch and any residue. However, some commercially processed and packaged rice, including certain Australian products, may be suitable for cooking without rinsing. This doesn't apply to every brand or country. Always check the packet instructions, and rinse the rice when recommended. If unsure, use the rinsed method.
Choose the right rice.
This method is intended for basmati, jasmine and long-grain white rice. Brown rice, Arborio and medium-grain rice require different cooking methods or water quantities.
Use the correct water ratio.
For 2 cups of rinsed rice, use 4 cups of boiling water. For 2 cups of unrinsed rice, use 5 cups. These are the ratios used for this particular uncovered-boiling and steaming method. Different rice brands may absorb water differently.
Always add freshly boiled water.
Boil the water in a kettle first, then pour the measured amount over the rice in the saucepan. Bring it back to a rapid boil before starting the cooking timer.
Watch for steam holes.
During the uncovered boiling stage, the surface of the rice will become bubbly and small steam holes will appear as the water is absorbed. This is your visual cue to cover the saucepan and remove from the heat.
Use a suitable saucepan.
For 2 cups of uncooked rice, choose a medium-to-large saucepan with enough room for the rice and water to bubble without overflowing.
Don't lift the lid.
Once you've covered the saucepan and turned off the heat, leave it undisturbed for 15 minutes. The trapped heat and steam finish cooking the rice.
Fluff gently before serving.
Use a fork to separate the cooked grains, allowing excess steam to escape.
Refrigerating cooked rice.
Cool leftover rice preferably in shallow containers, then refrigerate. Use refrigerated cooked rice within 3 days and reheat only once, until steaming hot.
Different rice varieties may need adjustments.
Rice brands, grain varieties and stovetops vary. These water ratios are specific to this recipe, so use the visual cues as well as the suggested timing to guide you.
What to Serve With Stovetop White Rice
Fluffy stovetop white rice is a wonderful accompaniment to so many meals, from fragrant Asian curries and stir-fries to comforting Greek and Mediterranean dishes.
Stovetop White Rice
Serves: 6 (or 4 generous portions)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Recipe Category: Side Dish
Recipe Cuisine: International
INGREDIENTS
2 cups basmati rice, jasmine rice or long-grain white rice
4 cups freshly boiled water for rinsed rice OR 5 cups freshly boiled water for unrinsed rice
1 teaspoon sea salt
INSTRUCTIONS
1. Prepare the Rice
For rinsed rice: Place the rice in a sieve and rinse under cold running water until the water runs mostly clear. Drain well.
For unrinsed rice: Skip the rinsing stage only if your packaged rice is suitable for cooking without washing.
Important: Some commercially processed rice, including certain Australian packaged products, may not require rinsing. However, this varies between brands, processing methods and countries. Always follow the instructions on your rice packaging. When rinsing is recommended, use the rinsed method and corresponding water quantity below.
2. Add the Boiling Water
Place the rice into a medium size saucepan with a fitting lid.
Add the sea salt, then carefully pour in the correct amount of freshly boiled water:
Rinsed rice: 4 cups boiling water.
Unrinsed rice: 5 cups boiling water.
Place the saucepan over high heat and bring the water back to a rapid boil.
3. Boil Uncovered
Begin timing once the water has returned to a rapid boil.
Stir once, then continue boiling uncovered for approximately 6 minutes.
Most of the water should be absorbed, and the surface of the rice should appear bubbly, with small steam holes and slightly dry-looking grains.
The exact time may vary depending on your stovetop and the variety of rice.
4. Steam the Rice
Cover the saucepan tightly with its lid, then turn off the heat completely.
Leave the rice undisturbed for 15 minutes without lifting the lid.
The trapped steam will finish cooking the rice.
5. Fluff and Serve
Remove the lid and gently fluff the rice with a fork to separate the grains.
Serve immediately with your favourite main dish.
Recipe Note: Rice Preparation
This method is intended for basmati, jasmine and long-grain white rice.
Brown rice, Arborio and medium-grain rice require different water ratios and cooking times.
Have you tried this recipe?
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Recipe and Photography Margaret Pahos for @CreateCookShare
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