White rice is a staple that goes well with just about anything: meat, vegetables, soups, and stews. Whether you're cooking it on the stove, in the microwave, or in a rice cooker, you need to measure the rice and water in the right ratio. Let the rice sit for some time after cooking. Otherwise, the rice will be lumpy and mushy. However, with the right technique, you will get perfectly cooked and fluffy white rice.
Ingredients
Cooking Rice on the Stove
- 1 cup (225 g) white rice
- 1 to 1 cups (250-300 ml) water
- 1/2 teaspoon kosher salt (optional)
- 1 tablespoon (15 g) unsalted butter (optional)
For 4 servings
Cooking Rice in the Microwave
- 1 cup (225 g) white rice
- 2 cups (450 ml) water
- 1/8 teaspoon salt (optional)
For 4 servings
Cooking Rice with Rice Cooker
- 1 cup (225 g) white rice
- 1 cup (250 ml) water
- 1/2 teaspoon salt (optional)
For 4 servings
Step
Method 1 of 3: Cooking Rice on the Stove
Step 1. Wash 1 cup (225 g) of rice under clean running water
Pour the rice into a tight sieve, then hold the sieve under running water. Gently stir the rice with clean hands to rinse off the grains. Continue to rinse and stir the rice until the water is clear.
- The rice doesn't need to be completely dry, but it's a good idea to just shake the filter so that no water remains.
- You can cook as much rice as you want, as long as the ratio of rice to water is adjusted accordingly.
Step 2. Mix water and washed rice in a 2 liter pot
Pour the water into the pot first, then add the rice. Rice and water do not need to be stirred. Slowly, turn the pan so that the two come together. How much water is needed depends on the type of rice being cooked:
- Short grain rice: use 1 cup (250 ml) of water for every 1 cup (225 g) of rice.
- Long-grain rice: use 1 cups (300 ml) of water for every 1 cup (225 g) of rice.
Step 3. Add a little salt and butter, if desired, and bring the rice to a boil
You can add 1/2 teaspoon kosher salt and 1 tablespoon (15 g) unsalted butter for every 1 cup (225 g) rice. After everything is put in a saucepan, bring the water to a boil over high heat.
- The addition of salt and butter is just for added taste.
- Do not stir the rice. Gently shake the pan to mix everything together.
Step 4. Cover the pot and cook the rice over low heat for 18 to 20 minutes
Cover the pot tightly, then reduce the heat to low or medium-low. Wait for the water to reduce to a slow boil, then set the timer to 18 minutes. Check rice; if not cooked, cook for another 1 to 2 minutes.
- If the water is completely gone, it means the rice is cooked.
- Use a glass lid. Thus it can be seen when the water has completely shrunk.
Step 5. Remove the rice from the stove and let it rest, covered, for 15 to 20 minutes
If there is moisture on the lid, lift the lid and place the napkin over the pot. Put the lid back on the pot, on the napkin, and wait 15 to 20 minutes. This is to prevent water from dripping on the rice.
Let the rice sit or else it won't be fully cooked; the bottom will be runny and the top dry
Step 6. Stir the rice with a fork before serving
Serve the rice straight from the pot, or transfer it to a serving bowl. Store leftover rice in an airtight container in the refrigerator. Rice is preserved for up to 5 days.
Method 2 of 3: Cooking Rice in the Microwave
Step 1. Wash 1 cup (225 g) of rice with clean water
Pour the rice into a tight sieve, then hold the sieve under running water. Gently stir the rice with your fingers until the water is clear.
You can cook less rice if you want, but no less than 1 cup (225 g) using this method
Step 2. Mix the rice and water in a 1.5 liter heat-resistant glass dish
Add 2 cups (450 ml) of water, regardless of what type of rice you are cooking (long, medium or short grain). It sounds like the dish is too big for this small amount of rice, but the rice will expand as it cooks.
- For added taste, add 1/8 teaspoon salt.
- If you are cooking less rice, adjust the amount of water accordingly. The amount of water is twice as much as rice.
Step 3. Cook the rice in the microwave, don't cover it, put the power on high for 10 minutes
Check your microwave to make sure it's on high heat. Next, put the rice in the microwave, and cook for 10 minutes. The rice container does not need to be closed. The rice is cooked if you see a light steam on the rice.
If light steam is not visible, continue cooking at 1 minute intervals until light steam appears
Step 4. Cover the rice with a heatproof plate or plastic wrap, then cook for 4 minutes
Use swaddles or swaddled gloves to remove the dish from the microwave. Cover the heat-resistant dish with a tight-fitting lid or plastic wrap, then put it back in the microwave. Cook the rice on high heat for 4 minutes.
Make sure the lid on the heat-resistant glass dish is microwave safe. Otherwise, use plastic wrap
Step 5. Let the rice sit, covered, for 5 minutes
By letting it sit, the rice will cook on a lower heat. It's the same as letting the rice sit after it's been cooked on the stove.
If the rice is not cooked after these 5 minutes, cook it at 1 minute intervals until done
Step 6. Open the lid, stir the rice with a fork, then serve
Be careful when opening the lid or plastic wrap, because there is a lot of steam. Once the lid is opened, stir the rice with a fork.
Place the remaining rice in an airtight container and store in the refrigerator. Rice is preserved for up to 5 days
Method 3 of 3: Cooking Rice with a Rice Cooker
Step 1. Wash 1 cup (225 g) of rice with clean water
Stir the rice with your fingers so that each grain is washed off. Keep doing this until the water is clear.
You can cook more or less rice, but this can affect the cooking time
Step 2. Put 250 ml of rice and water in the rice cooker
For added flavor, add and stir in 1/2 teaspoon salt. If possible, double-check your rice cooker manual. Some rice cookers require a different ratio of rice-to-water.
If your rice cooker requires a different rice-water ratio, use that measure
Step 3. Turn on the rice cooker and wait for it to cook
Simple rice cookers usually have an on/off switch, but better rice cookers have several cooking options. If that's the case, choose the right cooking options before the appliance starts to be used to cook rice.
The cooking options you choose depend on the type of rice cooker you have and the type of rice used: short, medium, or long grain
Step 4. Leave the rice in the rice cooker, covered, for 10 to 15 minutes
This will allow the steam to slowly escape from the rice cooker, which will make the rice fluffier. If you don't do this, the rice grains will appear mushy, sticky, or lumpy.
Don't open the lid. If you open it, the steam will come out too quickly and ruin the texture of the rice
Step 5. Use a rice spoon or silicone spatula to serve the rice
Do not use metal utensils as they can scratch the inside of the rice cooker. Serve the rice straight from the rice cooker, or put it in a serving bowl.
- Place the remaining rice in an airtight container. Store in the refrigerator. Rice can be preserved for 5 days.
- Be sure to clean the rice cooker afterwards with a damp cloth.
Tips
- If the rice tends to clump, add 1/2 teaspoon of white vinegar to the water as it cooks. This amount is for every 1 cup (225 g) of rice.
- Instead of water, try using beef stock or vegetable stock. You can even try using coconut milk for delicious rice!
- For added flavor, add some chopped parsley to the rice after you cook it. Other good options include sliced herbs, scallions, or chives.
Things You Need
Cooking Rice on the Stove
- Measuring cup (measuring cup)
- Tight filter
- 2 liter lidded pot
- Napkin (optional)
- Fork
- serving bowl
Cooking Rice in the Microwave
- Measuring cup
- Tight filter
- 1.5 liter heat-resistant glass dish
- Plastic wrap (plastic wrap)
- Swaddling or swaddling gloves
- Fork
- serving bowl
Cooking Rice with Rice Cooker
- Measuring cup
- Tight filter
- Rice cooker
- Wooden or silicone spatula
