How to Cook Rice Without a Rice Cooker

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White rice is a versatile side dish that works with a variety of cuisines, including Chinese, Japanese, Indian, and Mexican. A rice cooker can make whipping up batches of white rice very easy, but it isn't necessary. With a saucepan, you can make delicious white rice on the stove top in no time. Rinsing and soaking the rice can make a big difference in the finished product, though, so you'll wind up with the fluffiest rice if you take the time to do a little prep work.

Ingredients

• 1 cup (225 g) white rice
• 1 cup (237 ml) water
• Salt to taste
• 1 tablespoon (14 g) butter (optional)

1. 1

   Place the rice in a colander. For the recipe, you'll need 1 cup (225 g) of white rice, though you can adjust the amount based on how many people you're cooking for. In general, you should have ½ cup (112 ½ g) of uncooked rice per person. Add the rice to a colander or strainer so water can easily pass over it.^[1]

2. 2

   Run cold water over the rice to rinse it. Bring the colander with the rice to the sink, and turn on the cold water. Allow the water to fall over the rice while you use your hands to move the rice around so all of the grains are rinsed.^[2]

   • Rinsing the rice is an optional step, but it helps remove the excess starch and dust from the grains, so the finished rice isn't overly sticky.

3. 

   3

   Add the rice to a saucepan and cover it with cold water. After the rice is rinsed, place it in a small saucepan. Pour enough fresh, cold water into the pan to cover the rice by about 2 inches (5 cm) (5-cm).^[3]

   • For 1 to 2 cups (225 to 450 g) of uncooked rice, a 2-quart (1.9 l) saucepan is usually a good size.

4. 4

   Let the rice soak for 10 to 15 minutes. Soaking the rice before you cook it helps get the cooking process started so your finished rice will have a better texture. You can skip the step if you're in a hurry, but you may wind up having to cook the rice a little longer on the stove.^[4]

1. 

   1

   Drain off the soaking water and rinse the pan. When the rice is finished soaking, dump it back into the colander or sieve to get rid of the soaking water. Rinse out the pan quickly to remove any starchy residue, and return the rice to it.^[5]

2. 2

   Add fresh water to the pan and stir the rice. A good ratio of rice to water is 1:1, which means you should add 1 cup (237 ml) of water to the pan with the rice. Use a wooden spoon to stir the two together briefly.^[6]

   • Some recipes recommend a 1:2 ratio for rice and water. However, that amount of water may be too much. You can experiment with different ratios to see which works best for your personal taste.
   • You can substitute a more flavorful liquid for the water if you prefer. Chicken, beef, and vegetable stock are good options.

3. 

   3

   Bring the pan to a boil. Place the pan on the stove over medium-high heat. Allow the water to come to a full boil, which should take 3 to 5 minutes.^[7]

4. 

   4

   Mix the salt and butter into the rice. When the water is boiling, add some salt to taste and 1 tablespoon (14 g) of butter to the pan. Stir well to ensure that the ingredients are fully incorporated.^[8]

   • This step is optional, but can lead to more flavorful rice.
   • You can substitute oil, such as olive or canola, for the butter if you prefer.

5. 5

   Reduce the heat and cover the pan. After you've seasoned the rice, turn the heat down to low. Place the lid on the pan to trap the steam inside so the rice cooks effectively.^[9]

6. 6

   Allow the rice to cook until tender. With the rice covered, it should take 10 to 15 minutes for it to cook. When it's finished, it should still be slightly firm but not crunchy. Don't overcook the rice, though, or it will become gummy.^[10]

   • If you didn't soak the rice before cooking it, it may take 18 minutes or more for it finish cooking.

1. 1

   Turn off the heat and let the rice stand. When the rice is finished, turn off the stove or remove the pan from the burner. Leave the rice covered and allow it to stand for 5 to 10 minutes to finish the cooking process.^[11]

   • If there's still water in the pan after the rice is finished cooking, drain it off.

2. 

   2

   Uncover the rice and fluff it. After it's sat for about 5 minutes, take the lid off the pan. Use a fork or spoon to stir the rice a bit to help make it fluffy. It's a good idea to let the rice sit for another 2 to 3 minutes afterward to dry it slightly.^[12]

3. 3

   Serve the rice while warm. When the rice is fluffy and has had time to dry a bit, you can divide it between plates or transfer it to a serving dish. Make sure to serve it quickly so it's still warm.^[13]

   • You can store any leftover rice in an airtight container in the refrigerator for up to 3 days.

Add New Question

• Question

  Why is washing rice compulsory?

  

  Rice has a thick layer of starch on the outside that can cause the rice to clump and become gluey. Rinsing with cold water will remove the extra starch.

• Question

  Do I need to stir the rice while it's cooking?

  

  No, you should not stir the rice while it is cooking. Stirring causes starch to be released from the rice grains and makes the rice sticky.

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Video

• Cooking short grain rice may take a little different technique to get perfect results.

• When bringing the water to a boil, it helps to keep the lid covered to prevent too much steam from escaping.

• If you live at a high altitude where the air pressure is lower, you may need to increase your cook time and/or temperature.

• To make white rice more interesting, add black pepper, herbs, onions, garlic, or your favorite seasonings to the water with the rice.

Thanks for submitting a tip for review!

Things You'll Need

• Colander
• 2-quart (1.9 l) saucepan with lid
• Wooden spoon
• Fork or spoon

About This Article

Article SummaryX

To cook rice without a rice cooker, first measure out how much rice you want to cook and place it in a fine-mesh strainer. One cup of dry rice will make about three cups of cooked rice. Rinse the rice under running water until the water runs clear to remove excess starch. Then, transfer the rice to a pot and add 1 ½ cups (350 mL) of water for every 1 cup (200 g) of rice. This ratio will work for any type of rice. For firmer rice, use less water, like 1 ¼ cups (300 mL). For softer rice, use more water, like 2 cups (475 mL). Bring the water to a boil, then reduce the heat and cover the pot. Let the rice cook for about 20 minutes for white rice or 30-40 minutes if you're cooking brown rice. Check the surface of the rice for small steam holes to make sure it's done. Then, remove the pot from the heat and let the rice sit, covered, for 10 minutes. This allows the moisture in the pot to redistribute evenly throughout the rice so the texture is even. Finally, remove the lid and fluff the rice with a fork before serving. To learn how to season white rice, scroll down!

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How to Cook Rice Without a Rice Cooker

Source: https://www.wikihow.com/Cook-White-Rice-Without-a-Rice-Cooker

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