How to Cook Rice Perfectly: Mastering Stove, Oven, and Microwave Methods

Everyone should be able to cook perfect rice, and you absolutely don’t need a rice cooker to achieve fluffy, tender grains every time. As a self-proclaimed rice enthusiast, I’m here to share my foolproof method for cooking rice using three different kitchen appliances: the stove, the oven, and the microwave. Say goodbye to gluggy or mushy rice forever!

This guide is specifically tailored for medium and long grain white rice, as well as sushi rice (short grain). For those looking to cook jasmine, basmati, or brown rice, I have separate, dedicated instructions to ensure optimal results for those varieties.

In this article, we’ll explore:

Stovetop Rice Cooking: My go-to method for consistently perfect rice.
Oven Rice Cooking: The easiest hands-off approach, ideal for cooking large batches.
Microwave Rice Cooking: The quickest method when you’re short on time.
Understanding Rice Types: Learn which rice is best for this recipe.
Common Rice Cooking Mistakes: Avoid these pitfalls for better rice.
Why Rinsing Rice is Unnecessary: Discover the secret to fluffy rice without rinsing.
Troubleshooting Guide: Solutions for common rice cooking issues.
Useful Tips and Information: Essential knowledge for rice cooking success.

Choosing the Right Rice for This Recipe

This recipe is designed for the following types of rice:

Long grain white rice
Medium grain white rice
Short grain white rice (excluding sushi rice, see note below)

For specific types of rice, please refer to these guides:

Avoid using this recipe for:

Understanding the Difference Between Rice Types

A simple rule of thumb is that the shorter the rice grain, the stickier the cooked rice will be. “Sticky” in this context doesn’t mean gummy; it refers to the grains clinging together, making them easier to eat with chopsticks, for example.

Conversely, longer grain rice varieties are less sticky. Basmati rice, known for its distinct grains, is the least sticky. Short grain rice, like sushi rice, is the stickiest – a crucial characteristic for holding sushi rolls together. You wouldn’t want to attempt sushi with basmati!

The Ideal Rice to Water Ratio

For cooking rice on the stove or in the oven, the perfect ratio is 1 cup of rice to 1.5 cups of water.

When using a microwave to cook rice, slightly increase the water to 2 cups for every 1 cup of rice.

If you choose to rinse your rice (though it’s unnecessary with this method), reduce the water by 2 tablespoons per cup of rice.

Why is rinsing sometimes suggested? Some believe it’s essential for fluffy rice. However, with the correct cooking method and rice-to-water ratio, rinsing is not needed! We’ll delve deeper into the rinsing debate later.

How to Cook Rice on the Stove (My Default Method)

This stovetop method is my preferred way to cook rice, consistently delivering the best results, closely mimicking the quality achieved with a rice cooker.

Combine 1 cup of rice (no rinsing required!) and 1.5 cups of water in a saucepan. Bring to a boil over medium-high heat, uncovered.
Once boiling, reduce the heat to low, cover the saucepan with a lid, and cook for 13 minutes.
Keep the lid on, remove the saucepan from the heat, and let it stand for 10 minutes.
Finally, fluff the rice gently with a rice paddle, rubber spatula, or fork. Prepare to be amazed by your perfectly fluffy rice!

Cooking rice on the stove using this method yields evenly cooked grains that are tender yet not mushy, with a delightful texture and no gummy surface.

Trust me, there’s absolutely no need to rinse the rice when you follow my simple stovetop cooking method!

How to Cook Rice in the Oven

Cooking rice in the oven is an excellent hands-off method, particularly useful when preparing larger quantities.

Preheat your oven to 200°C/390°F (180°C fan). Place the rice and boiling water* in a small casserole dish with a lid. If you don’t have a lidded casserole, you can use an oven-safe pan tightly covered with foil.
Cover the dish securely and bake for 35 minutes.
Remove from the oven and let it stand, still covered, for 10 minutes.
Fluff the rice with a fork and admire your beautifully cooked, fluffy oven-baked rice!

* Using boiling water is key for oven-baked rice. It ensures more even cooking as the water doesn’t need to spend time heating up in the oven, which can take over 10 minutes.

While oven-baked rice might not be quite as perfect as stovetop rice – you might find slightly crispier edges – it’s still a fantastic option. The minimal compromise in texture is well worth the convenience of this entirely hands-off cooking method.

It’s worth noting that rice is meant to have a slight stickiness. If rice was never sticky, billions of people across Asia would struggle to eat with chopsticks!

How to Cook Rice in the Microwave

Microwave rice is a handy emergency method! I often use it on food photography shoots when I need rice quickly.

Combine 1 cup of rice and 2 cups of boiling water in a microwave-safe round container that is 3 to 4 times taller than the water level. The water tends to bubble up quite a bit during microwaving, so a tall container is important.
Microwave uncovered on high power for 12 minutes.
Carefully remove from the microwave, cover the container, and let it rest for 10 minutes.
Fluff and enjoy your microwave rice!

* Microwaves often heat from the outside in, so starting with boiling water helps ensure more even cooking. A round container promotes more even cooking compared to square or rectangular shapes, although it’s not absolutely critical.

Microwaving rice is just as fast as stovetop cooking, but even more hands-off. While microwave rice might not be quite as refined as stovetop, the difference is minimal, and likely only discernible to true rice connoisseurs!

You might initially dismiss the idea of microwave rice, but knowing how to do it can be incredibly useful.

When I’m working on recipe shoots and need rice for stir-fries, curries, or other dishes, the microwave is often my go-to method for sheer convenience during hectic shoot days!

Here’s a closer look at microwave-cooked rice. It can be tricky to capture texture in photos, but trust me, it is fluffy and avoids that unpleasant gluey surface that can sometimes occur. The recipe video below offers a better visual!

The Biggest Mistake You’re Likely Making

The most common error in rice cooking is using too much water. Many recipes recommend a 2:1 water-to-rice ratio for stovetop cooking. This almost guarantees overly soft rice with a gummy texture.

This issue is further compounded by rinsing the rice, often done with the intention of removing excess starch for fluffier results. However, have you ever weighed rice before and after rinsing? That added weight is all water!

Recipes calling for 2 cups of water and rinsing the rice effectively use around 2 1/4 cups of water per cup of rice, leading to excessively soft and gummy rice.

The ideal rice-to-water ratio for stovetop cooking is 1:1.5. If you still prefer to rinse your rice, remember to reduce the water by 2 tablespoons per cup of rice.

Why Rinsing Rice is NOT Necessary for Fluffy Rice!

There’s a widespread belief that rinsing rice is essential for achieving fluffy rice by washing away excess starch from the grains.

While rinsing does remove surface starch, your rice will still be beautifully fluffy without rinsing if you use my recommended 1:1.5 rice-to-water ratio and cooking methods for the stove, oven, or microwave.

The only valid reasons to rinse rice are:

Cleaning: If you’ve purchased rice from open markets or similar sources where cleanliness might be a concern (i.e., not pre-packaged grocery store rice), rinsing can remove potential impurities.
Specific Flavored Rice Recipes: Some of my flavored rice recipes that involve richer cooking liquids do benefit from rinsing or even parboiling the rice beforehand to ensure fluffiness. Examples include Biryani, Curried Rice with Carrots, and Coconut Rice.

If you DO rinse your rice, it’s crucial to reduce the water by 2 tablespoons for each cup of rice to compensate for the water the rice absorbs during rinsing (weigh rice before and after rinsing to see the water weight!).

How to Rinse Rice Effectively

The easiest way to rinse rice is using a bowl. Place the rice in a bowl, fill it with water, and gently swirl the rice. Pour off the cloudy water. Repeat this process about 4 times. Don’t expect the water to become perfectly clear – it will remain slightly cloudy.

Troubleshooting Common Rice Cooking Issues

Scorched Base: Discovering burnt rice at the bottom of the pot after cooking.
- Heat too high: Some stovetops are more powerful. Use a lower heat setting or a smaller burner.
- Pot too large: Using a large pot for a small amount of rice can cause liquid to evaporate too quickly and the rice to scorch. Choose a smaller pot.
Water Not Absorbed: Liquid remains in the pot even after the cooking time.
- Ensure the liquid is fully absorbed before removing from heat. Tilt the saucepan to check. 13 minutes is an average cook time, but weaker stoves may require 15-17 minutes.
- Don’t skip the 10-minute resting period. This is when any residual water gets absorbed.
Rice Not Cooked Properly: Unevenly cooked grains, some still hard.
- Avoid peeking! Lifting the lid releases steam, essential for cooking rice properly.
- Did you rest the rice? Resting completes the cooking process.
- Pot size matters. A giant pot for a small amount of rice leads to rapid evaporation.
- Fix it! Add 1/4 cup of water for every cup of rice used, cover, and cook on low for 5 minutes, then rest for 10 minutes.
Rice Too Hard: If the rice is firmer than you prefer.
- My recipe yields al dente rice, common in Asian cuisines. If you prefer softer rice, add an extra 2 tablespoons of water next time. Adjust by 1 tablespoon increments in subsequent batches until you reach your desired texture.
Overflow Mess: Stovetop or microwave overflow during cooking.
- Use a saucepan that’s 4-5 times taller than the water level with a heavy lid. For microwave rice, ensure the container is at least 4 times the water level height. Oven-baked rice rarely overflows due to slower cooking.
Cooking at High Altitude:
- For stovetop, add 1 minute of cook time for every 300m/1,000ft above sea level. Boiling points are lower at higher altitudes, requiring longer cooking times.

Top Tips for Perfect Rice

NO PEEKING, NO STIRRING! Resist the urge to lift the lid or stir while cooking. Lifting the lid releases steam, causing uneven cooking. Stirring activates starch, resulting in gluey rice.
NEVER Skip the 10-Minute Rest: Resting allows the rice to finish cooking in residual heat and fully absorb surface moisture, guaranteeing fluffy, non-gluey rice.
Gentle Simmer, Not Rapid Boil: For stovetop rice, bring to a gentle simmer, not a vigorous boil. A rapid boil can cause boil-over when the lid is placed on. Aim for gentle bubbles and a slightly foamy surface (see video!). If boil-over occurs, add 1 tablespoon less water next time.

Useful Rice Cooking Information

Rice to Water Ratio: 1 cup rice to 1.5 cups water for stove cooking. 1 cup rice to 2 cups water for oven and microwave.
Refrigerator Storage: Cooked rice keeps for 4 days in an airtight container in the refrigerator. While some sources suggest up to 6 days, 4 days is a safer recommendation.
Freezing Rice: Rice freezes exceptionally well for 3-4 months.
Reheating Rice: For best results, place rice in a bowl, drizzle 2 teaspoons of water per cup of rice, cover with cling wrap, and microwave on high for 1 minute. The steam rehydrates the rice, making it moist and fresh.
Eating Cold Rice: Yes, you can, but it’s typically dry and hard. Cold rice is ideal for Fried Rice! It’s also suitable for Chinese Rice Soup (add it towards the end of cooking).
Yield of Cooked Rice: 1 cup of uncooked rice yields approximately 3 cups of packed cooked rice, enough for 3 regular servings or 4 smaller ones.
Measuring Flexibility: You don’t need measuring cups! Use any consistent measuring tool (mug, bowl, can) as long as you maintain the correct rice-to-water ratio.
Calories in Rice: 1 cup of cooked white rice contains about 206 calories.

What to Serve With Rice?

This is the fun part! Rice is incredibly versatile and pairs well with countless dishes.

Honestly, rice complements almost anything with a sauce, whether Asian-inspired or not. Its neutral flavor profile makes it a perfect side for a vast array of cuisines.

Thai Basil Chicken

Congratulations – You’re Now a Rice Master!

If you’ve made it this far, you now have the essential knowledge to cook perfect rice every time! You can confidently prepare rice using various methods without needing any specialized equipment.

A world of culinary possibilities awaits you – think of all the delicious dishes you can serve on your rice and cook with your rice!

– Nagi x

Watch How to Make It

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How to Cook Rice – Perfectly and Easily Recipe

Author: Nagi

Prep: 1 minute

Cook: 13 minutes

Resting: 10 minutes

Total: 24 minutes

Course: Side Dish

Cuisine: American Chinese, Asian, Chinese, Western

Rating: 5 stars based on 113 votes

Servings: 3 cups cooked rice

Print Recipe

Ingredients:

Stovetop (My Default Method):

1 cup white rice (short, medium, or long grain, uncooked)
1 1/2 cups water

Oven:

2 cups white rice (short, medium, or long grain)
3 cups boiling water

Microwave:

1 cup white rice (short, medium, or long grain)
2 cups boiling water

Instructions:

Before You Start:

Rice Type: This recipe is for long grain, medium grain, and short grain white rice (excluding sushi rice). Refer to separate recipes for basmati, jasmine, and brown rice.
Do Not Rinse: Rinsing is unnecessary for this method (see explanation in the article).

Stovetop (My Default):

Simmer: Combine water and rice in a saucepan over medium-high heat. Bring to a gentle simmer (surface bubbling, slightly foamy). Reduce heat to low and cover.
Cook: Cook for 13 minutes, without stirring or lifting the lid. Water should be absorbed (tilt to check).
Rest: Remove from heat, keep covered, and rest for 10 minutes.
Fluff: Fluff with a rice paddle or fork and serve.