How to Cook White Rice Recipe (2024)

FAQs

What is the ratio of water to rice for white rice? ›

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

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).

Brown rice is whole rice from which only the husk (the outermost layer) is removed. To produce white rice, the bran layer and the germ are removed, leaving mostly the starchy endosperm. This process causes the reduction or complete depletion of several vitamins and dietary minerals.

Then, measure the proper water to rice ratio.

Measure 1 1/2 cups of water and 1 teaspoon olive oil for every cup of uncooked rice. (1 cup dry rice yields about 3 cups cooked.)

The rice to water ratio

Memorize this ratio and you'll know how to cook a perfect pot every time! The rice to water ratio is to use 1 ½ cups water for every 1 cup white rice.

Bring the water to a boil and pour in the rice (no need to rinse). Give it a stir so that the rice is covered by the water, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner – if using gas.

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).

A cup of white rice will take about 17 minutes to cook, but larger amounts may take a few extra minutes. Leaving it covered on the stove for a few minutes after it's tender will allow it to finish absorbing all of the water and then fluffing it with a fork will get your rice nice and …well, fluffy.

The second option is to rinse rice in a bowl or directly in whatever vessel you plan to cook it in: Add enough water to cover, agitate it gently with your fingers, and pour out that water. (The rice should stay put.) Then repeat for a total of three to four times.

Swirl the rice in the pan (or stir once) to make sure it's well distributed. Put a lid on and turn the heat down to as low as possible. If you cook the rice on too high a heat, it will cook too quickly and may end up chalky in the centre.

Should I stir rice while cooking? ›

Similarly, stirring your rice while it cooks will activate the starches and leave you with clumpy, mushy rice. Your rice only needs a quick fluff with a fork once it's finished cooking. Constant stirring gives risotto its cherished creaminess—a trait not desirable when cooking plain rice.

Rinsing rice before cooking it washes the grains of their excess starch and helps the grains remain separate. Like many dried goods, there may also be grit in the package and on the surface of your rice, and washing your grains will also help cleanse it of any debris.

Soaking any variety of rice covered in water for just 30 minutes plumps the grains of rice. This plumping allows the grains to absorb a little water prior to cooking, the grains of rice will be very tender without getting mushy and the rice cooks very evenly.