Tue Jan 06, 2009 4:26 pm
Rice is one of the most popular and widely used grains in the world. It is a staple in countless dishes, especially in Asian cooking. However, a lot of people perceive cooking rice as a little tricky. Sometimes the result can be too mushy, too dry, or the rice burns in the pot. I think we have all experienced that...
So in order to achieve light, fluffy rice there are a few basic steps to think about.
First of all, it's very important to use a sturdy pot with a thick bottom. If the pot is too thin, your rice is much more likely to burn. A thick pot will ensure more even cooking as there will be less “hot spots” on the bottom. You also want a pot with a tight-fitting lid.
We like this pot for small portions (2-4 people)
All-Clad 2 Quart Stainles Steel Sauce Pan
The Rice-to-Water ratio
If anything will effect your rice's consistency, it's your rice-to-water ratio. This ratio changes depending on what kind of rice your cooking. Short-grain white rice will need less water than long-grained brown rice. This ratio will also be affected depending on the amount of rice you cook, as well as the altitude you're located at. Generally, white rice will need about 1 to 1 ½ cups of water to every cup of dried rice. Brown rice will need about 1 ½ to 2 cups of water to every cup of rice. Here, it's best to experiment until you achieve the perfect result based on the amount and the kind of rice you use.
Most commonly, rice is simply seasoned with a little salt. However, if you want to add some more depth to your rice, you can either substitute water for broth, or add a bouillon cube to your water. While this method will season your rice slightly, it will not overpower your rice. If on the other hand you really want to spice up your rice, you could lend it an oriental feel by adding some whole spices such as a cinnamon stick, some star anise and some cloves.
The cooking process
The method by which you cook rice is basically pretty straight forward. Add rice, then water to the pot along with salt or other flavorings. Bring up to a boil, put on a lid and lower the heat. Let the rice simmer with the lid on for about 10-30 minutes depending on your rice. Next, remove the pot from the heat and leave the lid on. Let the rice rest and fully absorb the liquid for about five minutes. Fluff with a fork and serve.
So how long do you cook your rice? Well, that depends on what kind of rice you are cooking. Generally though, white rice will need about 12-15 minutes and brown rice about 25-35 minutes.
How we usually cook our rice
We generally use a 2 quart pot and Basmati rice to cook about 2-4 portions. Through experiment we find that 1 cup of rice to 2 cups of water works well. After we put in the rice and water we add a bullion cube, beef or chicken. We let the rice come to a boil, then reduce the heat, stir and cover on low heat for 12-15 minutes.
When we want to use 2 cups of Basmati rice we have found that we can reduce the ratio of water to rice. 2 cups rice and 3-3½ cups of water. The cooking time is the same.
Since various factors will effect the result of your rice, your best bet is to experiment with different types of rice, rice-to-water ratio and cooking times, in order to find a solution that fits your taste.
Name: annn | Comment: thanks a heap!! good tips!
Fri Jan 23, 2009 12:04 pm
Name: Marie | Comment: To be honest, I have never learned to make rice before in my LIFE. So this is very helpful. Thank you very much. =D
Mon Feb 02, 2009 12:23 pm
Name: erin | Comment: jose, i imagine it is to reduce spam =)
Wed Feb 18, 2009 3:11 am
Name: liz | Comment: I felt silly looking up directions on how to cook rice but these are helpful tips and I'm glad to see I'm not the only one with elementary cooking issues. Now I'm gonna go make my white rice. Cheers!
Tue Mar 10, 2009 4:58 pm
Name: Maddy | Comment: Hey thanks for the great tips it helped alot with dinner.
Thu Mar 19, 2009 1:14 pm
Name: megan | Comment: very helpful...sad that i had to look up directions on how to cook rice:)
Sat Mar 28, 2009 12:18 pm
Name: John | Comment: You're not alone, megan!
Mon Mar 30, 2009 5:54 pm
Name: Melissa | Comment: Thanks for something straight forward. For a couple learning to cook and on a tight budget, rice is going to be a staple.
Sat Apr 25, 2009 11:42 am
Name: kat | Comment: *wipes forehead* yay! other novices!
Sat Apr 25, 2009 11:43 am
Name: kat | Comment: thanks for putting this up!!!
Tue Apr 28, 2009 3:13 pm
Name: christina | Comment:
Thanks for the tips, I have never been able to make rice without burning it!
Wed May 13, 2009 7:40 pm
Name: kenneth | Comment: I've been cooking rice for about 15 years, but I've never done it on the stove. I've always used a rice cooker. I was curious how cooking it on the stove differed and it doesn't look like it differs by much.
Sun May 17, 2009 10:58 am
Name: american girl | Comment: all you have to do to cook rice is, 1 part rice to 2 part liquid. you can add fresh herbs and some chicken base or chopped veggies and just let it cook in oven at 350 degrees for about 20 min. It will turn out perfect. Add whatever you like to it. If its for beef add, add beef broth or beef base, just make sure you double any liquid. Good luck!
Sat May 23, 2009 7:07 pm
Name: MommaStacie | Comment: Don't you have to soak it or rinse it or something? This rice I cooked tastes like starch and is really sticky!
Sun Jun 21, 2009 4:16 am
Name: Denise | Comment: I've never heard of soaking rice, beans yes. I have heard of some people rinsing rice, this is to remove some of the starch but it is not necessary.
Mon Jul 06, 2009 3:04 pm
Name: Hermgirl | Comment: This is tremendous! Thank you very much!
Thu Jul 23, 2009 1:52 pm
Name: Marty | Comment: Thanks forthe tips. My momma always taught me the 2 to 1 receipe wth salted water. Recently I wanted to double the receipe and found your site and realized that with short grain white rice you don't need to fully double the water. I hope this works!
Wed Jul 29, 2009 3:26 pm
Name: musicalsara | Comment: im gonna see if this works? i think it will from these comments!!!! thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Wed Jul 29, 2009 3:28 pm
Name: musicalsara | Comment: do you need olive oil????????????????????????
Thu Aug 20, 2009 7:09 am
Name: Bernie | Comment: After reading all these comments it sounds like a peice of cake, i will be back soon :)
Mon Aug 31, 2009 2:39 pm
Name: js | Comment: so what if you are at a higher altitude, then what?
Thu Sep 24, 2009 11:41 am
Name: may | Comment: thanks, this helped me a lot.
Tue Sep 29, 2009 11:56 am
Name: Melanie | Comment: Thank you!
Sun Oct 04, 2009 9:54 pm
Name: kirstie | Comment: this really makes more sense now
Sat Nov 07, 2009 1:35 am
Name: bradley | Comment: when i do it all i get is mush. its annoying im using 1 cup of medium white rice and 1 1/2 cups of water cooked for 10 munits on the lowest setting my stove has. and it still turns to mush
Sat Nov 07, 2009 6:02 pm
Name: cherry | Comment: Wow, my rice turned out superb!! Very easy to follow instructions! I have always made rice in a rice cooker, but I think it taste hundred times better on stove top. I served 1 lb of cooked ground beef, sauteed onions & green peppers, 1 can of whole tomatoes, roasted peppers, lemon salt, chopped dry onion, and a mixed seasoning over the rice and it turned out very yummy, and it took less than 45 mins total! thank you!
Thu Nov 19, 2009 1:49 pm
Name: UK Curry Lover | Comment: Wow, i have always had trouble cooking perfect fluffy rice, it always came out stodgy..i followed this guide and the rice was absolutely perfect...thank you
Wed Jan 06, 2010 9:12 am
Name: ddnshopper | Comment: We tried making rice using saffron threads on stove. Smelled great, came out crunchy. Tried to dissolve saffron first then added rice. Wrong¿ help¡!!!
Mon Jan 18, 2010 12:38 pm
Name: Lacy | Comment: The tips were very good but don't u have to add oil so the rice won't stick to the pot?
Mon Jan 18, 2010 1:23 pm
Name: Tre' | Comment: THANK YOU! Mom is sick, so I had to cook
Tue Jan 19, 2010 9:16 pm
Name: rohan | Comment: thanksssssssssssssssssssssssssssssssssssssss.........................................................................................mate
Sat Jan 30, 2010 5:36 pm
Name: Cora | Comment: Thank you so much, my rice cooker lid is missing so I need to cook some on the stove until I can find the lid or replace my old rice cooker.
Mon Feb 01, 2010 9:53 pm
Name: amanda | Comment: so nice i had to make brown rice and i found this.............thanks
Thu Feb 18, 2010 10:33 am
Name: Alaina | Comment: Thank you so much for this! My plan is to be able to form rice balls with the sticky rice...but I didn't even know how to cook the rice to begin with! SO, this helps me very much!
Thu Mar 11, 2010 7:07 pm
Name: lina | Comment: thaaaaaaaaanks i will do this tonight!!
Thu Apr 15, 2010 2:49 pm
Name: Meagan | Comment: Just wondering why would someone post how to make rice on google most people know how o make rice I mean it's not that hard I am thirteen Nd I know how to cook rice .
Fri Apr 16, 2010 10:58 pm
Name: David | Comment: Thanks!!
Tue Jul 06, 2010 7:30 am
Name: Shoka | Comment: Thank you sooo much! I got a little carried away and made too much rice though...
I know rice is like one of the basics, but I really never learned to make it. I can finally survive!!!
Tue Aug 03, 2010 5:51 am
Name: louise | Comment: thank yiu this has helped so much
Wed Aug 25, 2010 2:47 pm
Name: Blah | Comment: Rice!
Tue Sep 14, 2010 2:22 am
Name: Akesh | Comment: Finally i now know how to make rice, thank you.
Mon Sep 20, 2010 6:11 am
Name: lloyd | Comment: I love cooking, but my rice always came out soggy and soft. Thanks to this article its perfect.
Tue Oct 05, 2010 12:27 pm
Name: | Comment: thanks bunches now i can eat!!!!!!
Tue Oct 05, 2010 12:28 pm
Name: that german dude | Comment: rice rice yum yum!!!!aaaaaaaaaaaaaaaaaaaaaaaaaahhhhhhhhhhhhhhhhhhhhhhhhhhhh
Sat Oct 16, 2010 2:40 pm
Name: NbC | Comment: Thanks very much!!! That was so useful!!!!
Wed Oct 20, 2010 1:38 pm
Name: Melissa | Comment: Omg 30+4 is so hard!
Mon Nov 22, 2010 7:08 am
Name: Jesse | Comment: Three cheers for rice!
Tue Nov 30, 2010 5:13 pm
Name: troy | Comment: Thanks a lot rhis really helped
Tue Nov 30, 2010 8:38 pm
Name: munsif | Comment: thank u very much i really liked it.
Thu Dec 09, 2010 4:54 am
Name: poluo | Comment: gurka furji nomilpo qukio =)
Tue Dec 21, 2010 5:40 pm
Name: 12Vman | Comment: I eat a LOT of rice, Basmati is my favorite, useally I will use 1 in a half cups rice, 3 cups water an I tell ya you can put whatever you want in with it. I have an old electric range so I use the two burner method, set one for the lowest setting an one for the highest heat. bring rice to rolling boil on the hotter, then switch burners an simmer for 15 minutes I promise you'll have great rice, enjoy!
Sun Feb 06, 2011 10:22 am
Name: Yukimura | Comment: Worked out greatly. Rice cooker broke and had no idea how to cook it on a stove top.
Sat Mar 05, 2011 10:53 pm
Name: Chop suey | Comment: I like
Thu Oct 13, 2011 11:23 am
Name: Belieber | Comment: Lol I'm Malaysian and I still dunno how to cook rice!!! My mums told me a million times and I still don't kno how. this article helped heaps cos I wanna cook rice for my lunch today... I jst dunno what to have it wiv, all my friends have sandwiches and I usually have em too till I got sick of them!! So yeh this article was a big help an thx. :) xx
Sun Jan 29, 2012 1:20 pm
Name: hutch | Comment: glad to see the correct portions. I also add tomatoes (canned), allowing for the liquid to make up the ratio, and then make rice and shrimp. Great!
Sun Apr 22, 2012 9:04 am
Name: veronica Comment: cook rice for 25 minutes. Let rice cook for 20 minutes 5 to 6 on stove medium heat with cover on. Take the cover off and let it cook for 5 minutes. If you cook one cup rice put 2 cups of water. Cooking two cups rice put 4 cups of water. your rice will come out back than rice in sotre cooker.
Thu Jun 28, 2012 2:03 pm
Name: Mark Comment:
Fri Dec 26, 2014 10:04 pm
Name: JULIE TARANTO Comment: YOU PUT WATER IN YOUR PAN TO 1 INCH FOM TOP, PUT RICE IN COVERING THE BOTTOM OF PAN 1/2 INCH D4EP PUT ON TIGHT FITTING LID, TUN HEAT UP ON HI, DO NOT WALK AWAY FROM PAN, HEAT ON HI UNTIL THE LID IS TOO HOT TO HOLD YOUR OH,,,TURN BURNER DOWN TO THE LOWEST POSSIBLE, WITH GAS THAT'S JUST BEFORE THE FLAME POPS OFF. TURN BURNER ON AGAIN TURN DOWN TO MINIMUM, COOK FOR 25 TO 30 MINUTES, DO NOT REMOVE LID, TURN OFF BURNER AND LET SIT FOR A FEW MINUTES JUST BEFOE SERVING REMOVE THE LIDE FLUFF UP A FLUFFY PAN OF RICE... DOES NOT NEED STIRRING DOES NOT BURN. IFF YOU BRING RICE AND WATER TO BOILING YOU HAVE TO TAKE IT OFF THE BURNER AFTER YOU PUT THE LID ON, FOR A FEW MINS STILL DON'T REMOVE THE LID OR STIR.. TURN TO LOWEST TEMP. LET COOK FOR 25 TO 30 MINS... TAKING THE LID OFF MAKES THE RICE SOGGY...