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Cooked rice from the stove in a bowl.
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5 from 14 votes

How To Cook Rice (Perfectly)

Learning how to cook rice is an essential skill in the kitchen. But it's easy to master with a few tips! Here's how to make perfectly fluffy on the stove. Watch the video above!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, Asian, Indian
Keyword: How to cook rice, How To Make Rice, Rice recipe
Servings: 4 servings
Author: Lisa Bryan



The Traditional Method

  • Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear
  • In a pot add the rice and water, then bring to a boil.
  • Once boiling, cover the pot, turn the heat to low and let it simmer covered, for 15 minutes or until all the water is absorbed and the rice is tender.
  • Remove the pot from heat and let sit covered for 5 minutes. Then fluff it up with a fork before serving.

The Pasta Method

  • Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear
  • Fill a large pot 1/2 full with water, and bring to a boil over high heat.
  • Pour in the rice and drop the heat to medium-low. Let it cook uncovered for 15 minutes while stirring occasionally. Use a spoon to scoop out a few grains to test doneness. Keep cooking until the rice is cooked to your liking.
  • Drain the pot and let it sit for about 5 minutes. Then, fluff it up with a fork and serve.



  • Cooking times will vary based on the type of rice you use, the quantity of rice, the type of pot, and the size of your burner.
  • The pasta method is the best method for brown rice to ensure it's perfectly cooked and not gummy. Remember that brown rice or wild rice can take significantly longer to cook (20-45 minutes depending on variety). Just make sure to test the doneness at intervals, by scooping out a few grains with a spoon.
  • If your rice pot overflows with bubbles and water you likely have the burner too hot or you're on too big of a burner. Reduce the heat to low or move the pot to a smaller burner.
  • In the photos I'm using long grain white rice, which is a fluffy rice. If you'd like a slightly firmer, dryer rice opt for jasmine or basmati rice.
  • A fine mesh sieve is an essential item in the kitchen, and I love mine.


Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 1mg