How to cook rice on the stove

Cooking rice on the stove is one of those simple kitchen skills that makes everyday meals easier. With just a saucepan, water, and a lid, you can make perfectly fluffy white rice that’s tender, light, and never mushy. This stovetop method is easy, reliable, and works beautifully for most types of white rice in under 30 minutes.

This is the method I use any time I need simple, no-fail white rice, whether it’s for weeknight dinners or everyday rice recipes. It’s straightforward, doesn’t require any special tools, and gives you consistent results every single time.

This stovetop white rice method works with these types of rice:

• Long grain white rice
• Medium grain white rice
• Short grain rice
• Jasmine rice
• Basmati rice

Long-grain rice like basmati or jasmine benefits from a quick rinse before cooking. Rinsing removes excess surface starch, which helps the grains cook up fluffy, light, and nicely separated instead of sticky.

Brown rice takes longer to cook and needs more water than white rice. This particular stovetop method is designed for white rice only, so for brown, black, or wild rice, you’ll want to use a different approach.

Short-grain rice, like the kind used for risotto, paella, or rice pudding, usually isn’t rinsed. Those recipes rely on the natural starch to create that creamy, rich texture.

Rice is a staple in my kitchen, and I make it several times a week. After years of testing, this stovetop method is the one I always come back to. It’s simple, dependable, and gives me perfectly cooked rice without any guesswork.

How long does rice take to cook on the stove? Most white rice cooks in about 10 minutes of gentle simmering, followed by a short resting time off the heat. This resting step is key. It lets the rice finish steaming and absorb any remaining moisture, which is what gives you fluffy rice instead of soggy or mushy grains. It’s also a great base for quick stir-fry dinners and grain bowls.

How to Cook Rice on the Stove (Step-by-Step)

Cooking rice on the stove is easy, but small details really matter. The right water ratio, gentle heat, and a short resting time are what make the difference between sticky rice and fluffy, tender grains.

Keep these simple tips in mind, and you’ll get perfect rice every time.

• Rinse: Give your rice a quick rinse to remove extra starches, this will help keep it from becoming sticky.
• Ratio: Use a ratio of 1 cup white rice to 1 1/2 cups water.
• Do Not Stir: When you first add the rice, give it one or two quick stirs and then avoid stirring it. Stirring rice can release starches and make it sticky.
• No Peeking: Once your rice is added to boiling water, turn the temperature down to a low simmer and don’t lift the lid.
• Allow to Rest: Once the time is done, remove from heat and let sit 5 minutes (no peeking). Once it has rested 5 minutes, fluff with a fork before serving.

Rice to Water Ratio

Water might seem simple, but the amount you use makes a big difference when cooking rice.

Many packages recommend using 2 cups of water for every 1 cup of rice, but I’ve found that slightly less water gives a much fluffier result.

My go-to ratio is 1½ cups of water for every 1 cup of white rice. I also like adding a small splash of oil to help keep the grains from sticking together.

How to cook rice on the stove: Rinse the rice, combine it with water, salt, and a little oil, then bring it to a boil. Lower the heat, cover, and let it gently simmer. Once it’s done, let the rice rest before fluffing. That’s the secret to light, fluffy grains.

INSTRUCTIONS

Wash (or rinse) the rice until the water runs clear.

Combine the rinsed rice and water

Add salt and oil in the saucepan. 

Bring the water to a boil, give it a quick stir and then place a lid on the pot and reduce the heat so that the water maintains a gentle simmer.

Simmer for 10 minutes, then turn off the heat and let the rice rest, covered, for another 10 minutes.

Fluff the rice gently with a fork and serve immediately.

Recipe Tips

• Don’t skip the resting step. Letting the rice sit off the heat gives it time to absorb any remaining moisture. Even though the stove is off, the rice is still finishing up and getting perfectly tender.
• Keep the lid on. Try not to lift the lid while the rice cooks. Steam is what cooks the rice evenly, and letting it escape can throw off the texture.
• Know your yield. One cup of uncooked rice makes about 3 cups cooked, which is helpful when planning meals or saving leftovers.

Frequently Asked Questions

Should you rinse rice before cooking?
Yes, especially for long-grain white rice like jasmine or basmati. Rinsing removes excess starch and helps prevent the rice from turning sticky.

What is the correct rice to water ratio?
For most types of white rice cooked on the stove, the ideal ratio is 1 cup of rice to 1½ cups of water. This produces fluffy, well-separated grains.

Do you cook rice covered or uncovered?
Rice should be cooked covered once it reaches a simmer. Keeping the lid on traps steam, allowing the rice to cook evenly and absorb the water properly.

Why is my rice mushy?
Rice becomes mushy when too much water is used or when it is stirred too often during cooking. Using the correct water ratio and avoiding stirring helps keep rice fluffy.

How long should rice rest after cooking?
After cooking, rice should rest covered for about 5–10 minutes. This allows excess moisture to redistribute and improves texture.

Can you cook rice without oil?
Yes. Oil helps prevent clumping, but rice can be cooked without oil if preferred.

Storage and Reheating

How to store cooked rice:
Let the rice cool completely, then transfer it to an airtight container. Stored in the fridge, cooked white rice keeps well for up to 4 days.

Can you freeze cooked rice?
Yes. Once cooled, portion the rice into freezer-safe containers or zip-top bags. Freeze for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.

How to reheat rice:
To reheat rice on the stove or in the microwave, add 1–2 tablespoons of water per cup of rice, cover, and heat until hot and steamy. Fluff with a fork before serving.

Food safety tip:
For best results, refrigerate rice within 1 hour of cooking and reheat only once.