How to Make Rice

We can teach you how to make rice on the stovetop using two easy, fool-proof methods. With a handful of tips and tricks you’ll be a pro rice maker in no time without the help of fancy equipment.

Why this recipe works

Below, we’ll be showing you how to make long-grain white rice two different ways – the steaming method and the pasta method. With both methods you’ll get fluffy, perfectly cooked rice that isn’t sticky or burnt to the bottom of the pan. It’s up to you to choose which best suits you!

It’s nice to have a good recipe for white rice on hand to go along with a variety of dishes like honey walnut shrimp or garlic chicken. It’s such a versatile grain to pair with a plethora of different mains!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

RICE – This recipe has been developed for long-grain white rice. Water amounts and cook time may vary for other varieties of rice.

How to Make Rice

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Making rice with the Steaming Method

1. Rinse rice under running water and drain through a sieve, rinsing until water runs clear.
2. Place rinsed rice, water, a pinch of salt, and butter into a medium saucepan.
3. Bring rice to a low boil over high heat. As soon as rice begins to boil, reduce heat to low and place the lid on the pot.
4. Simmer over low heat for 15 minutes. After 15 minutes check the rice to make sure all of the liquid has been absorbed. If there is still water, simmer for a minute or two more until the water has been absorbed and the rice is tender.
5. Turn off the heat and leave the rice, with lid covering, for 10 minutes more to finish steaming.
6. Fluff the rice with a fork and serve.

Making Rice with the Pasta Method

1. Place rice and a pinch of salt in a medium saucepan. Add water to cover the rice by 2-3 inches (you are not measuring the water with this method.)
2. Bring rice and water to a boil over medium-high heat.
3. When the rice begins to boil, set the timer for 15 minutes and boil until the timer is complete.
4. Check rice to ensure it is cooked through.
5. Pour rice and water through a sieve and then rinse under running water and drain completely.
6. Season rice with butter, salt, or any other flavorings you’d like.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve rice with mains like General Tso chicken or orange chicken where it’ll soak up the delicious sticky sauce. Rice is popularly served with Asian dishes but as stated above, it’s extremely versatile and makes a great filler for burritos, soup, bowls, stuffed peppers, and spring or summer rolls to name a few examples.

We hope this tutorial helps you get a concrete recipe down for any and all dishes you plan on serving it with! Soon enough you’ll have these basics memorized yielding tender and fluffy white rice every single time.

More Related Recipes

• Dirty Rice
• Chicken Fried Rice
• Classic Spanish Rice
• Chicken Broccoli Rice Casserole
• One Pot Vegetable Rice Soup

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How to Make Rice

With both methods below, you'll get fluffy, perfectly cooked rice that isn't sticky or burnt to the bottom of the pan. It's up to you to choose which best suits you!

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Side Dish

Cuisine: American

Servings: 6 servings (makes 3 cups total)

25 minutes mins

Calories: 113

Author: Amanda Davis

Ingredients

• ▢ 1 cup long grain white rice
• ▢ 1 ½ cups water
• ▢ 1 pinch salt
• ▢ 1 Tablespoon salted butter optional

Things You’ll Need

• ▢
  Saucepan
• ▢
  Fine mesh strainer

Before You Begin

• Be sure you have plenty of water in the saucepan and plenty of room between the water level and the lid so that the rice doesn’t boil over. The rice expands during cooking (1 cup of dry rice makes about 3 cups of cooked rice) so keep that in mind. When boiling the rice, you don’t want to run out of water, but if the water level gets low, add additional water and continue boiling. There will be a lot of excess starch in the water after boiling with the pasta method, but you’ll rinse it all away and the rice is fluffy and loose.
• This recipe has been developed for long-grain white rice. Water amounts and cook time may vary for other varieties of rice.
• During testing, there was a significant difference between rice that was pre-rinsed or not rinsed for the steaming method. The rice was fluffier, but it also cooked more evenly when it had been rinsed before cooking.
• Overall, the pasta method was super effective and easier than the steam method. You can make any amount of rice and the water measurement does not have to be precise.
• Pre-rinsing isn’t necessary with the pasta method although you can pre-rinse and it won’t hurt.
• Store in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months.

Instructions

Steaming Method

• Rinse rice under running water and drain through a sieve, rinsing until water runs clear.
• Place rinsed rice, water, a pinch of salt, and butter into a medium saucepan.
• Bring rice to a low boil over high heat. As soon as rice begins to boil, reduce heat to low and place the lid on the pot.
• *The cook time may vary slightly for the steam method depending on the type and size of pan that you use. Be sure that your burner is turned down to low so that the rice doesn’t scorch on the bottom of the pan.*
• Simmer over low heat for 15 minutes. After 15 minutes check the rice to make sure all of the liquid has been absorbed. If there is still water, simmer for a minute or two more until the water has been absorbed and the rice is tender.
• Turn off the heat and leave the rice, with lid covering, for 10 minutes more to finish steaming.
• Fluff the rice with a fork and serve.

Pasta Method

• Place rice and a pinch of salt in a medium saucepan. Add water to cover the rice by 2-3 inches (you are not measuring the water with this method.)
• Bring rice and water to a boil over medium high heat.
• When the rice begins to boil, set the timer for 15 minutes and boil until the timer is complete.
• Check rice to ensure it is cooked through.
• Pour rice and water through a sieve and then rinse under running water and drain completely.
• Season rice with butter, salt, or any other flavorings you’d like.

Nutrition

Serving: 1serving (1/2 cup cooked) | Calories: 113cal | Carbohydrates: 25g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 11mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 0.04g | Calcium: 10mg | Iron: 0.2mg

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