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How To Cook Rice on your Stove Top

Wed Aug 25, 2010 2:47 pm
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Comments: 42 Views: 84653
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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.

Cookware
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.

Flavoring
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.

Cooking time
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.



Comments
Wed Dec 17, 2008 12:35 pm
Name: jose | Comment: thank you so much.
ps
why do i have to answer a math question just to comment you?
Wed Dec 17, 2008 12:36 pm
Name: josie | Comment: thanks so much! this helped a bunch for my dinner for my family...
Tue Jan 06, 2009 4:26 pm
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!
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