To cook rice on the stove, rinse it, add the right amount of water, bring it to the boil, then cover and turn the heat to its lowest setting. Simmer until the water is absorbed, rest the pan off the heat with the lid on, then fluff with a fork. For plain white long-grain rice that's about two cups of water to each cup of rice, but check the packet for your type.
The resting step matters more than most people think. The steam left in the pan finishes the job and the grains firm up, so they separate instead of clumping. Don't lift the lid while the rice simmers, because you'll let out the steam it needs.
The stovetop method, step by step
- Measure the rice in a cup or jug, and use the same cup to measure the water.
- Rinse the rice in a sieve under cold running water until the water runs mostly clear. This washes off loose starch and helps the grains stay separate.
- Tip the rice into a saucepan with a tight-fitting lid. Add the water and a pinch of salt if you like.
- Bring it to the boil over a high heat, uncovered.
- As soon as it boils, give it one stir, put the lid on and turn the heat down to the lowest setting.
- Leave it alone and simmer until the water is absorbed. Use the table below as a guide and the packet as the final word.
- Take the pan off the heat, keep the lid on and let the rice rest for about ten minutes.
- Fluff with a fork. A spoon squashes the grains.
Pick a pan that suits the amount you're cooking. If it's too wide, the water can evaporate before the rice is tender. A heavy-based pan holds heat more evenly, which helps if your hob runs hot even on low.
Water ratios for each type of rice
Different rice needs different amounts of water. These are common starting points, not fixed rules, so check the packet for the brand you've bought.
| Rice type | Cups of water per cup of rice | Simmer time | Good to know |
|---|---|---|---|
| Long-grain white | About 2 | Short to medium | The everyday side dish. Some cooks use a little less water for firmer grains. |
| Basmati | About 1.5 | Short | Rinse until the water runs clear. A short soak is optional. |
| Jasmine | About 1.5 | Short | Softer and slightly sticky, with a gentle fragrance. |
| Brown | 2 to 2.5 | Long | Chewier, because the bran is still on the grain. It takes noticeably longer than white. |
| Wild | About 3 | Long | A grass seed rather than true rice. Grains split open when done. |
| Arborio | About 3 cups of warm stock, added a ladle at a time | Medium | For risotto. Stir often and don't cover the pan. |
Rice varies from brand to brand and from year to year, so treat the first batch as a trial. If it came out a bit wet or a bit firm, adjust the water slightly next time and write it on a sticky note inside a cupboard door.
Other ways to cook rice
Boil and drain, like pasta
Bring a large pan of salted water to the boil, add the rice and cook until it's tender with a little bite. Drain in a sieve, return it to the warm pan and cover for a few minutes. It's very forgiving because there's no ratio to remember. The trade-off is that some flavour and starch go down the sink.
Rice cooker
Rinse the rice, add it to the bowl with water up to the marked line or the ratio in the manual, and press the button. It shuts off or switches to warm on its own. It's a good pick if you eat rice most days.
Microwave
Use a large microwave-safe bowl with a loose lid, as rice bubbles up. Cook on high until the water boils, then on a lower setting until it's absorbed, then rest it covered. Times depend on your machine, so follow the instructions on the packet or in the manual.
Oven
Put the rice in an ovenproof dish, pour boiling water over it, cover tightly with foil or a lid and bake until the water is absorbed. It's handy for big batches when the hob is busy, and the result is evenly cooked grains.
Fixing common problems
Mushy rice
Too much water, too much stirring or too long on the heat. Next time, measure more carefully, rinse well and keep the lid on. If it's already mushy, spread it on a tray to dry out a little and use it for fried rice or a rice pudding.
Crunchy or undercooked rice
There wasn't enough water, or the lid let steam escape. Add a splash of boiling water, cover tightly and cook on the lowest heat for a few more minutes, then rest it again.
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Sticky or clumpy rice
Loose starch is the usual cause. Rinse until the water runs mostly clear, and fluff with a fork after resting. Some types, like jasmine, are naturally a bit sticky, which isn't a fault.
Burnt bottom
The heat was too high after the boil, or the pan was thin. Turn the hob to its lowest setting, use a heavy pan, and if you can, set a heat diffuser under it. Don't scrape the burnt layer into the rest. Spoon the good rice out and leave the stuck part behind to soak.
Storing and reheating leftover rice safely
Cooked rice can carry bacteria called Bacillus cereus. Their spores survive cooking, and if rice sits at room temperature they can multiply and produce toxins that reheating won't destroy. The NHS and the Food Standards Agency give the same simple advice:
- Serve rice as soon as it's cooked. If you're saving some, cool it quickly, ideally within 1 hour.
- Cover it and put it in the fridge. Eat it within 1 day.
- Reheat only once, until it's steaming hot all the way through.
- Never reheat rice a second time, and bin it if you're unsure how long it's been out.
If you cook rice for the week ahead, my meal prep shopping list prompts can help you plan how much to make and what to pair it with.
If you run a food business and want to share what you know, here's how to write for my food section.
Frequently asked questions
How much water do I need for one cup of rice?
For plain white long-grain rice, use about two cups of water to one cup of rice. Basmati and jasmine need about one and a half cups. Brown rice needs a bit more than white, so follow the packet.
Should I rinse rice before cooking?
Yes, for most types. Rinsing washes off loose surface starch, which helps the grains stay separate and fluffy. Skip it for risotto rice, because the starch is what makes it creamy.
Why shouldn't I lift the lid while rice cooks?
The lid traps the steam that cooks the grains. Lifting it lets that steam escape, which can leave the top layer firm and the bottom wet or burnt.
Is it safe to reheat rice?
Yes, if you cool it quickly, keep it in the fridge for no more than a day and reheat it only once until steaming hot all the way through.
