The short answer: to cook long-grain white rice on the stove, bring 1 cup of rice and 1.5 to 2 cups of water to a gentle boil, cover, cook on low for about 13 to 18 minutes without lifting the lid, then rest it off the heat for 10 minutes and fluff with a fork.
- Ratio: 1 cup rice to 1.5 cups water (firmer) or 2 cups (softer, many package directions)
- Time: 13 to 18 minutes on low plus a 10-minute rest
- Do not: stir, peek, or skip the rest
- Plan it: log your meals in the Meal Planner & Grocery List ($3.99)
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Rice is the cheapest side on most grocery lists, and the difference between fluffy and gummy is mostly measuring and patience. This guide covers the stovetop method that works for most long-grain white rice, then the microwave and oven options, fixes for common problems and how to store leftovers.
Ingredients
| Ingredient | Amount |
|---|---|
| Long-grain white rice | 1 cup |
| Water | 1.5 to 2 cups (see the ratio table) |
| Salt | 1/2 teaspoon, optional |
| Butter or oil | 1 teaspoon, optional |
How to cook rice on the stove
- Measure the rice and water with the same cup. Rinse the rice first only if you want less sticky grains, and cut about 2 tablespoons of water per cup if you do.
- Put the rice, water, salt and butter in a medium pot with a tight lid. Bring to a gentle boil over medium-high heat.
- As soon as it boils, turn the heat to low and cover with the lid.
- Cook for 13 to 18 minutes without lifting the lid. Brands differ, so check the package the first time.
- Take the pot off the heat and let it rest, covered, for 10 minutes.
- Fluff with a fork and serve.
Water ratio and time by method
| Method | Rice | Water | Cook | Rest |
|---|---|---|---|---|
| Stovetop, firmer | 1 cup | 1.5 cups | about 13 minutes on low, lid on | 10 minutes |
| Stovetop, softer | 1 cup | 2 cups | about 15 to 18 minutes on low, lid on | 10 minutes |
| Microwave | 1 cup | 2 cups boiling water | 12 minutes on high, uncovered (1,100 to 1,200 watt) | 10 minutes, covered |
| Oven | 2 cups | 3 cups boiling water | 35 minutes at 390°F, covered | 10 minutes |
The 1.5-cup stovetop, microwave and oven numbers are the tested method published by RecipeTin Eats, which also advises adding about 1 minute of cooking per 1,000 feet of elevation. The 2-cup version is the common package direction; it gives softer, slightly stickier rice. Use the table for long-grain white rice only. Brown, jasmine and basmati differ, so follow their package directions.
How to fix rice that went wrong
| Problem | Cause | Fix |
|---|---|---|
| Mushy or gummy | Too much water, stirring, or too long | Use 1.5 cups of water per cup; do not stir; keep the heat low |
| Crunchy in the middle | Too little water or steam escaped | Add 2 to 4 tablespoons of water, cover and cook 5 more minutes |
| Burnt bottom | Heat too high | Turn the heat down as soon as it boils; use a heavy pot |
| Wet on top | No rest | Rest 10 minutes with the lid on, then fluff |
| Sticky clumps | Surface starch | Rinse before cooking and reduce the water slightly |
Rice by how much you need
Rice roughly triples in volume, so 1 cup dry makes about 3 cups cooked. For a family dinner plan on 1 cup dry for three or four side servings, and scale the water in proportion. Use a pot big enough that the rice fills no more than half of it.
Storing and reusing leftover rice
Cool leftover rice quickly and refrigerate it within 2 hours (1 hour in a hot room). USDA guidance says leftovers keep 3 to 4 days in the fridge; see our guide to how long cooked rice lasts in the fridge for freezing, reheating and signs of spoilage. Day-old rice is the best base for fried rice.
What to make with rice
Rice stretches a budget. Try 45 rice recipes, a chicken and rice casserole, rice pudding, a stir-fry or a pot of beef stew over rice. Track what rice and pantry staples cost with a grocery price book, and plan the week in the Meal Planner & Grocery List ($3.99). Save your family's go-to method in the Family Recipe Binder ($6.99), and see meal planning on a budget for more.
Frequently asked questions
How much water do you use for 1 cup of rice? For 1 cup of long-grain white rice, use 1.5 to 2 cups of water, depending on the brand and how firm you like it. A tested stovetop method from RecipeTin Eats uses 1 cup rice to 1.5 cups water, while many package directions call for 2 cups, so start with the package and adjust by half a cup next time.
How long does it take to cook rice on the stove? Long-grain white rice takes about 13 to 18 minutes covered on low heat after it comes to a gentle boil, plus a 10-minute rest with the lid on. The rest is part of the cooking, so total time is close to 30 minutes from cold water to fluffy rice.
Should you rinse rice before cooking? Rinsing is optional. Rinsing removes surface starch so the grains cook up more separate and less sticky; skipping it gives slightly softer, fluffier rice. If you rinse, swish the rice in a bowl of water and drain it a few times, and cut about 2 tablespoons of water per cup of rice because rinsed rice holds extra water.
How do you cook rice in the microwave? To cook rice in the microwave, put 1 cup of white rice and 2 cups of boiling water in a large microwave-safe bowl, microwave on high for 12 minutes uncovered, then cover and rest for 10 minutes. That timing is from RecipeTin Eats for a 1,100 to 1,200 watt microwave, so add a few minutes for a weaker one.
Why is my rice mushy or sticky? Rice turns mushy when there is too much water, it is stirred while cooking, or it simmers too long. Measure the water, keep the lid on and the heat low, and do not stir. Next time use 1.5 cups of water per cup of rice instead of 2 and rest it off the heat.
Why is my rice crunchy or undercooked? Crunchy rice usually needs more water or more steam time. Add 2 to 4 tablespoons of water, cover tightly and cook on low for 5 more minutes, then rest. A loose lid lets steam escape, and high altitude also needs extra water and time.
How long can cooked rice sit out? Cooked rice should be refrigerated within 2 hours, or within 1 hour when the room is above 90°F, and then eaten within 3 to 4 days based on USDA leftover guidance. Our guide to how long cooked rice lasts in the fridge covers cooling, freezing and reheating.
Does this work for brown rice, jasmine and basmati? The method (measure, boil gently, cover, simmer, rest) is the same, but the water amount and time change by rice. Brown rice has its bran layer and needs more water and a much longer simmer than white rice, so follow the package directions for brown, jasmine and basmati and use the table here only for long-grain white rice.
How much cooked rice does 1 cup of dry rice make? One cup of dry long-grain white rice makes about 3 cups of cooked rice, so a 1-cup batch serves roughly three to four people as a side. Measure your own batch once and write it down, since yield varies a little by rice type.
Sources
- RecipeTin Eats: How to Cook Rice recipetineats.com