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If you’ve ever cooked white rice and it turned out sticky, undercooked, or stuck to the bottom of the pan, you’re not alone. We’ve all been there.In fact, I used to avoid cooking rice for this very reason, chalking my failures up to not owning a rice cooker.
However, since then I’ve perfected my go-to method for cooking white rice that’s fluffy, tender, and delicious every time. Plus, it just requires a saucepan and lid (no fancy rice cooker). Let me show you how it’s done.
We hope you find this guide helpful! For more tutorials on how to cook rice, check out How to Cook Brown Rice (2 Ways) and Instant Pot Brown Rice (Perfect Every Time!).
Ways to Use White Rice
- Stir-Fries
- Sushi
- Stews
- Curries
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo#minimalistbakeron Instagram. Cheers, friends!
How to Cook White Rice
A simple, step-by-step tutorial (plus video!) on how to cook perfect white rice every time, plus some delicious ideas for how to use it.
Author Minimalist Baker
Print SAVE
4.79 from 32 votes
Cook Time 20 minutes minutes
Total Time 20 minutes minutes
Servings 8 (1/4-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days
Ingredients
US Customary – Metric
- 1 cup white rice (such as basmati or jasmine)
- 2 cups water
Instructions
Add rice and water to a medium saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
Simmer until water is completely absorbed and rice is tender – about 15-25 minutes (will depend on size and freshness of rice). Drain off any excess water if there is any (there shouldn’t be).
I like to turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. This rice is delicious in things like stir fries, sushi, with stews, and more!
Store cooled leftovers covered in the refrigerator up to 5-6 days, or in the freezer up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.
Video
Notes
*Recipe as written yields about 2 cups cooked rice.
*Nutrition information is a rough estimate calculated with unenriched rice.
Nutrition (1 of 8 servings)
Serving: 1 quarter-cup serving Calories: 84.4 Carbohydrates: 18.5 g Protein: 1.6 g Fat: 0.2 g Saturated Fat: 0 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 0.05 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Potassium: 27 mg Fiber: 0.3 g Sugar: 0 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 6.48 mg Iron: 0.19 mg
Reader Interactions
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All commentsI made thisQuestions
Isaac says
Absolutely perfect. After it began to boil I turned the heat down to a simmer covered the pot, and placed a cast iron cover over the flame, to achieve a very low and even simmer. About 10 minutes later I had perfect rice. Thank you for this tutorial.
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Support @ Minimalist Baker saysWe’re so glad it was a success. Thank you for sharing, Isaac!
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Glenn says
First time making rice and followed this and it was perfect
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- Support @ Minimalist Baker says
We’re so glad you had success with this recipe, Glenn. Thank you for sharing your experience!
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Sydney says
The rice turned out very mushy. I suggest adding an oil or some butter to it to make sure that it is not sticky and mushy along with some salt and pepper.
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- Support @ Minimalist Baker says
We’re sorry it didn’t turn out right, Sydney! What type of rice were you using?
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Patricia McGuane says
You didn’t mention that if the rice is not thoroughly rinsed, it comes out sticky. Very annoying
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- Support @ Minimalist Baker says
Hi Patricia, we’re so sorry you had a negative experience with it. We haven’t found it necessary to rinse the rice, but some other readers have reported they prefer rinsing it. Perhaps the type of rice makes a difference. What type were you using?
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JP says
Try baking rice. Just fix it the same way you would on the stove top but put it in the oven on 350 degrees. I put it in a clear glass casserole dish with a lid and can easily check it to see if the water is absorbed by picking it up and tilting it slightly. It usually takes around 30 minutes or so. Perfect every time, no boiling over and no sticky pan to have to scrub the starch off the bottom.
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Jodee Dantzer says
Thanks I did make this. It’s how I’ve always been making it except I didn’t fluff it immediately afterwards and put the lid back on. So thank you.
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- Support @ Minimalist Baker says
Lovely! Thank you for sharing, Jodee!
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Jodee Dantzer says
OK I’m trying to subscribe, but it won’t let me. Could you subscribe me you have my email address?
- Support @ Minimalist Baker says
You bet! You should receive an email soon. If you don’t, be sure to check your “promotions” tab if using gmail or your spam or other folders if using a different email provider.
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Nick says
Second time I made rice but I’m 80 now. My wife knew how but I never did. Thank you it turned out great.
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- Support @ Minimalist Baker says
We’re so glad it was a success, Nick. Thank you for sharing!
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Mk says
Really good recipe. I do have a little trouble reheating, but thats just me as a newbie cook. Keep up the good work! 👍
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- Support @ Minimalist Baker says
We’re so glad you enjoy the recipe! Adding a little water when reheating will help it get fluffy again. Hope that helps!
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MICHELLE F SMITH says
I’ve been making rice for years add this recipe because my rice cooker my daughter took to her apartment what am I gonna do so I lifted up I took your recipe I will never cook rice any other way thank you once again the way you make it the way you say how you keep the lid on the way you say how to reheat excellent excellent thank you
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- Support @ Minimalist Baker says
We’re so glad you love this recipe, Michelle. Thank you for sharing! xo
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Janet says
I loved this video! So short, easy to follow and straight to the point. AMAZINGGG
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- Support @ Minimalist Baker says
We’re so glad it was helpful, Janet! Thank you for letting us know! xo
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Marci says
Thank you love your recipes
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- Support @ Minimalist Baker says
Aw, yay! Thanks for letting us know, Marci! xo
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Kristal says
Hi my name is Kristal! I boiled 2 cups of water for 10 mins.Then I added the rice turned it down to low for maybe 10-13 minutes? This is my first time making it. Did I make it right?
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- Support @ Minimalist Baker says
Hi Kristal, did the rice turn out tender and fluffy? If so, it sounds like your method worked! It is a bit different from the instructions we provided, but hopefully all worked out.
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Jodee Dantzer says
That’s how I usually do what I boil the water first and put in the rice and the rice is still boiling. Then I turn it down because I have electric stove but I keep it on for about 20 minutes with the lid on the only thing I didn’t do that this recipe says is to fluff the rice afterwards and then put the lid back on but now I did that
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Jodee Dantzer says
I did reply. I hope it went under the replies saying that that’s how I do it. I boiled the water first as I have an electric stove and put the rice in so it’s still boiling. Then I turn it down and then follow her directions.
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Mr J Fitzgerald says
Excellent advice. Thanks
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Deborah Robshaw says
Very helpful without being fussy ,thank you!
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- Support @ Minimalist Baker says
We’re so glad to hear it! Thank you for the lovely review, Deborah!
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beverly traylor says
Turned out perfect. Thank you so much.
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- Support @ Minimalist Baker says
Woohoo! Thanks for the review, Beverly!
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Suzanne Ortiz says
First time I ever actually followed any directions to prepare white rice, and it came out terrific! Best ever….!
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- Support @ Minimalist Baker says
Amazing! Thank you for sharing, Suzanne! xo
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Ivan says
Worked out perfectly do you add any salt to the water? Or after cooked?
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- Support @ Minimalist Baker says
Nope! But you can, if you prefer!
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Jt says
That seems to be way too much water – I make perfect rice with a one to one ratio.
Didn’t try it, but by all standards that is too much water. There may be some additional water on the rice after I rinse it, but no more than 1/8 of a cup.Reply
- Support @ Minimalist Baker says
Hi Jt, is it possible you’re using par-boiled rice?
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Kadydimp says
This was the first time I cooked rice that turned out perfectly. Thanks so much!
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- Support @ Minimalist Baker says
Yay! Thanks for sharing!
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Irma says
Thanks so much for the recipe! I make rice like a pro thanks to you! I’m so proud of myself! First time it did not burn or come out hard or sticky!! You are the best!!😁
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- Support @ Minimalist Baker says
Whoop! Nice job =) Thanks for the lovely review! xo
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Stacey says
I can’t believe I finally cooked rice perfectly after 40 years. It came out amazing! Thank you.
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- Support @ Minimalist Baker says
Yay! Thanks for the great review, Stacey!
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Flor Villanueva says
I followed this recipe and it came out amazing, thank you so much for the easy instructions!
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- Support @ Minimalist Baker says
Thanks so much for the lovely review, Flor. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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Pat says
This is my favorite recipe. Perfect rice every time!
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Cloey says
Was delicious! All the time I made rice it would stick to the oan. None stick when I cooked it this way! Thanks so much for sharing!
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- Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Cloey!
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Mary Pearson says
This is a must try! Thanks. One question, though, is there any outcome difference between long grain and short grain varieties?
Also, in some parts of Europe and West Africa they do put a bit of salt in the rice while cooking, and they drizzle it with a bit of olive oil too. And they keep stirring it so the grains don’t stick together.
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- Support @ Minimalist Baker says
Great tip, Mary! Thanks for sharing! There shouldn’t be much difference in outcome between long and short grain.
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Shelli Martin says
I haven’t made white rice for a long, long time so I needed a refresher. This was perfect. Thank you.
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- Support @ Minimalist Baker says
We’re so glad you found it helpful, Shelli! xo
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Gloria says
I made this and it came out delicious:):) thank you very much
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- Support @ Minimalist Baker says
Thanks so much for the lovely review, Gloria. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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vanessa says
didn’t know how to make rice until this haha. turned out great. use it with veggies!!
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- Support @ Minimalist Baker says
We’re so glad you found it helpful, Vanessa! xo
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Meredith? Harmon says
How many people does it cook for
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- Support @ Minimalist Baker says
This recipe makes 8 quarter-cup servings. So perhaps 4?
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Ava says
Cover or uncovered?
Brandin Williams says
Turned out great!
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- Support @ Minimalist Baker says
Thanks so much for sharing, Brandin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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Adam says
I followed the instructions to the letter, with 0.25 cups rice and 0.5 cups water, but the resulting rice had an unpleasant crunchiness on the inside; surely that isn’t the expected outcome.
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- Dana @ Minimalist Baker says
Hmm, did you modify anything else? Sometimes cooking that small of quantity may require a little more cook time and/or water.
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Mokgoro says
It was my first time cooking white and it came out perfect. Thank you so much
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- Dana @ Minimalist Baker says
Great! Thanks for sharing!
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June Mendoza says
We typically fry rice til a brown color then add carrots and peas, caldo de tomate seasoning, and onion. And water 2/1 rice. But tonight my hubby wanted white rice so I fried it stirring it so that it wouldn’t burn and added water2/1 along with garlic salt. It was so good!!!!!
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Mylissa says
Thank you for sharing the measurements as I store rice and other dry goods in ceramic or glass containers. My only suggestion to newbies in the kitchen would be to use a stock (chicken, veggie, beef, etc) instead of water.
If stock is not available, season the water with salt, pepper, and garlic. I tend to like a couple bay leaves as well.Reply
Eber Antonio da Silva says
Hi there!
In Brazil we never cooking rice without garlic and onion and some oil… This recipe is different. I’ve learned another way to do it.
Thanks
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Bev says
So what’s your recipe?
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Fran says
Is it best to wash rice first before cooking? I’ve heard we should rinse it until the water runs clear due to processing techniques that remain on the rice.
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- Support @ Minimalist Baker says
Yes, we have received that feedback and would recommend you do so!
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Karen Buckner says
OMG! Delicioso, really good my boy friend
? had a taste for white rice so i made it for him , he was so happy, thanks!Reply
Marilyn says
I cooked rice like this. It was terrific. As a side note, I added a teaspoon of salt to the mix before adding the rice. Wonderful and fluffy! So light also.
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