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

Everyone should master the art of cooking perfect rice, and the good news is, you don’t need a rice cooker! I’m excited to share my foolproof method for cooking fluffy, tender rice using three different kitchen staples: the stove, the oven, and the microwave. Whether you’re aiming for the best results with the stovetop, seeking a hands-off approach with the oven, or need a quick solution with the microwave, I’ve got you covered. And trust me, as a self-proclaimed rice enthusiast, I know my rice!

This guide is tailored for medium and long-grain white rice, as well as sushi rice (short grain). For specific instructions on cooking jasmine, basmati, and brown rice, please refer to our separate guides.

Mastering the Basics: Cooking Rice Three Ways

Here’s a quick overview of the methods we’ll explore:

1. Stovetop (Pot): (13 minutes) – My go-to method for achieving the best, consistently perfect rice.
2. Oven: (35 minutes) – Ideal for hands-off cooking and preparing larger batches.
3. Microwave: (12 minutes) – The quickest and most convenient method for when you’re short on time.

Choosing the Right Rice for Your Dish

Best rice types for this recipe:

• Long grain white rice
• Medium grain white rice
• Short grain white rice (including sushi rice)

For specific rice types, see these recipes:

Rice types to avoid using this recipe:

Understanding Rice Grain Differences

The length of the rice grain plays a crucial role in its texture. Generally, shorter grains result in stickier rice. “Sticky” in this context doesn’t mean gluey or mushy; it refers to the grains clinging together, making it easier to eat with chopsticks.

Longer grains, on the other hand, produce less sticky rice. Basmati rice, for example, is known for being the least sticky (perfect for Indian cuisine often eaten without chopsticks), while short grain varieties like sushi rice are the stickiest – essential for holding sushi rolls together. You wouldn’t want to attempt sushi with basmati!

The Ideal Rice to Water Ratio

For stovetop and oven cooking, the magic ratio is 1 cup of rice to 1.5 cups of water.

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

If you choose to rinse your rice, reduce the water by 2 tablespoons for every cup of rice.

However, with my method, rinsing is completely unnecessary to achieve fluffy rice! We’ll delve into the rinse-or-not-to-rinse debate shortly.

Method 1: How to Cook Rice on the Stove (My Preferred Method)

1. Combine 1 cup of unrinsed rice and 1.5 cups of water in a saucepan. Bring to a boil over medium-high heat, without the lid.
2. Once boiling, reduce the heat to low, cover the saucepan with a lid, and cook for 13 minutes.
3. After 13 minutes, remove the saucepan from the heat and let it stand, covered, for 10 minutes.
4. Finally, fluff the rice gently with a rice paddle, rubber spatula, or fork. Prepare to be amazed by your perfectly fluffy rice! (Check out the recipe video for a closer look.)

This stovetop method is my go-to because it consistently delivers the best results, closely mimicking the quality of rice cooked in a dedicated rice cooker. The rice cooks evenly, the grains are tender but not mushy, and they boast a delightful texture without any gummy surface.

And remember, rinsing is completely unnecessary with this method!

Method 2: How to Cook Rice in the Oven

This oven method is excellent for hands-off cooking and preparing larger quantities of rice.

1. Preheat your oven to 200°C/390°F (180°C fan). Place rice and boiling water (see note below) in a casserole dish with a lid or a pan tightly covered with foil.
2. Cover the dish and bake for 35 minutes.
3. Remove from the oven and let it stand, covered, for 10 minutes.
4. Fluff with a fork and admire your perfectly cooked, fluffy oven-baked rice! (Recipe video available for a detailed view.)

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

While not quite as flawless as stovetop rice, oven-baked rice is still exceptionally good. You might find a slight crispiness on the edges, but the convenience of this entirely hands-off method more than makes up for it.

It’s worth noting that rice should have a slight stickiness. If it’s completely non-sticky, it’s actually not quite right! That slight stickiness is what makes it easy to eat with chopsticks, a staple for billions of people.

Method 3: How to Cook Rice in the Microwave

This microwave method is a handy emergency option! I often use it when I need rice quickly for food photography.

1. In a microwave-safe round container, at least 3-4 times taller than the water level, combine 1 cup of rice and 2 cups of boiling water. The extra height is crucial as the water will bubble up significantly.
2. Microwave uncovered on high for 12 minutes.
3. Remove from the microwave, cover the container, and let it rest for 10 minutes.
4. Fluff and enjoy your microwave-cooked rice!

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

Microwave rice is just as fast as stovetop rice, but even more hands-off. While it might not be quite as perfect as stovetop rice in terms of even cooking, the difference is minimal, and honestly, only true rice connoisseurs might notice!

Microwave rice might not be your first choice, but knowing how to cook rice this way is incredibly useful.

In the fast-paced environment of food shoots, microwave rice becomes my go-to for stir-fries, curries, and other dishes when time is of the essence.

Here’s a closer look at microwave-cooked rice. It’s challenging to capture the texture in photos, but it is indeed fluffy and avoids that unpleasant gluey surface. You can see the texture even better in the recipe video!

The Most Common Rice Cooking Mistake

The biggest mistake people make when cooking rice is using too much water. Many recipes recommend a 2:1 water-to-rice ratio for stovetop cooking, which almost always results in overly soft rice with a gummy surface.

This issue is compounded by rinsing the rice, often suggested to remove excess starch for fluffier results. But have you ever weighed rice before and after rinsing? That added weight is water!

So, recipes calling for 2 cups of water and rinsing rice can inadvertently use almost 2 1/4 cups of water for every cup of rice – leading to mushy, overly soft 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 You Don’t Need to Rinse Rice for Fluffiness

There’s a common belief that rinsing rice is essential for fluffy results, as it removes excess surface starch.

While rinsing does remove starch, you can still achieve beautifully fluffy rice without rinsing by using my recommended 1:1.5 rice-to-water ratio and cooking methods.

Rinsing rice is only necessary in specific situations:

• Cleaning: If you’ve purchased rice from open markets or non-packaged sources and are concerned about cleanliness, rinsing can remove impurities.
• Certain Recipes: Some rice recipes, especially flavored rice dishes, may require rinsing when other ingredients create a thicker cooking liquid. In these cases, rinsing (and sometimes parboiling) helps ensure fluffy rice. Examples include Biryani, Curried Rice with Carrots, and Coconut Rice.

If you do rinse your rice, remember to reduce the water by 2 tablespoons per cup of rice to account for the water absorbed during rinsing.

How to Rinse Rice Effectively

The easiest way is to place the rice in a bowl, cover it with water, and gently swirl the rice. Pour off the cloudy water and repeat this process about 4 times. Note that the water will likely never become completely clear.

Troubleshooting Common Rice Cooking Issues

• Scorched Base: If you find a burnt layer at the bottom when fluffing the rice:

  • The heat was too high. Some stovetops are more powerful than others. Try using a lower heat setting or a smaller burner.
  • The pot was too large. Using a large pot for a small amount of rice can cause the liquid to evaporate too quickly, leading to scorching. Use a smaller saucepan.

• Water Not Absorbed: If liquid remains after the cooking time:

  • Ensure the liquid is fully absorbed before removing from heat. Tilt the saucepan to check. 13 minutes is an average cooking time, but weaker stovetops may require 15-17 minutes.
  • Don’t skip the 10-minute resting period. This is when any remaining water is absorbed.

• Unevenly Cooked or Hard Rice: If some grains are still hard:

  • Avoid peeking! Lifting the lid releases steam, which is crucial for even cooking.
  • Did you rest the rice for 10 minutes? Resting completes the cooking process.
  • Use an appropriately sized pot. A large pot for a small amount of rice can lead to rapid evaporation.
  • To fix it: Add an extra 1/4 cup of water per cup of rice, cover, and cook on low for another 5 minutes, followed by a 10-minute rest.

• Rice Too Hard for Your Taste: My recipe yields al dente rice, common in Asian cuisine. If you prefer softer rice, add an extra 2 tablespoons of water in your next batch. Adjust by 1 tablespoon in subsequent batches until you reach your desired texture.

• Overflow Mess:

  • Use a saucepan that’s 4-5 times taller than the water level and has a heavy lid.
  • For microwave cooking, ensure the container is at least 4 times the height of the water level.
  • Oven-baked rice is less prone to overflow due to slower cooking.

• High Altitude Cooking: For stovetop cooking at high altitudes, add 1 minute of cooking time for every 300m/1,000ft above sea level. This compensates for the lower boiling point of water at higher altitudes.

Essential Tips for Perfect Rice

• NO PEEKING, NO STIRRING! Resist the urge to lift the lid or stir the rice while it’s cooking. Lifting the lid releases steam, leading to unevenly cooked rice. Stirring activates starch, resulting in gluey rice – the worst outcome!
• NEVER Skip the 10-Minute Rest: Resting allows the rice to finish cooking in its residual heat and fully absorb surface moisture, resulting in perfectly fluffy, non-gluey rice.
• Gentle Simmer, Not Rapid Boil: For stovetop rice, bring it to a gentle simmer (medium-high heat), not a rapid boil. A rapid boil can be too hot, and when you cover the pot, trapped heat can cause boil-over. Aim for gentle bubbles and a slightly foamy surface (see video). If boil-over occurs, reduce water slightly in your next attempt.

Useful Rice Cooking Information

• Rice to Water Ratio: 1 cup rice to 1.5 cups water for stovetop; 1 cup rice to 2 cups water for oven and microwave.
• Refrigerator Storage: Cooked rice lasts for 4 days in an airtight container in the refrigerator. Some sources suggest up to 6 days, but 4 is a safer guideline.
• 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 will rehydrate the rice.
• Eating Cold Rice: Yes, you can eat cold rice, but it’s often dry and not as palatable. Cold rice is ideal for Fried Rice! Or use it in Chinese Rice Soup (add towards the end of cooking).
• Yield of Cooked Rice: 1 cup of uncooked rice yields approximately 3 cups of cooked rice, enough for 3 normal servings or 4 smaller servings.
• Measuring Flexibility: You don’t need measuring cups! Use any consistent measure (mug, bowl, can) as long as you maintain the rice-to-water ratio.
• Calories in Rice: 1 cup of cooked white rice contains around 206 calories.

What to Serve with Rice?

The possibilities are endless! Rice is incredibly versatile and pairs well with a vast array of dishes.

Honestly, rice is fantastic with anything saucy – Asian or Western! Its neutral flavor complements almost anything.

Thai Basil Chicken

Congratulations – You’re a Rice Cooking Expert!

If you’ve read this far, you now have the knowledge to cook perfect rice every time, anywhere, without special equipment.

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

Watch How to Cook Rice

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How to Cook Rice – Perfectly and Easily Recipe

Author: Nagi

Prep time: 1 minute

Cook time: 13 minutes

Resting time: 10 minutes

Total time: 24 minutes

Cuisine: Side Dish

Course: American Chinese, Asian, Chinese, Western

Rating: 5 stars (113 votes)

Servings: 3 cups cooked rice

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Recipe video above. Use this recipe for short, medium, and long-grain white rice. See separate recipes for jasmine, basmati, and brown rice. Stovetop yields the best results. Oven is best for large batches. Microwave is fastest! DO NOT RINSE your rice (read post for details). If rinsing, reduce water by 2 tablespoons per cup of rice.

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:

• Check rice type: This recipe is for long, medium, and short grain white rice (excluding sushi rice). See separate recipes for basmati, jasmine, and brown rice.
• DO NOT RINSE your rice.

Stovetop (My Default):

1. Simmer: Place water and rice in a saucepan over medium-high heat. Bring to a gentle simmer (surface bubbling gently, slightly foamy). Reduce heat to low and cover.
2. Cook: Cook for 13 minutes (no stirring, no lid removal). Water should be absorbed (tilt to check).
3. Rest: Remove from heat, keep covered, and rest for 10 minutes.
4. Fluff: Remove lid, fluff with rice paddle or fork, and serve.

Oven:

1. Preheat: Preheat oven to 200°C/390°F (180°C fan).
2. Prepare: Use a 24cm/10″ casserole pot with a lid.
3. Bake: Place boiling water and rice in the pot, cover, and bake for 35 minutes.
4. Rest & Fluff: Remove from oven, rest covered for 10 minutes. Fluff and serve. (Makes 6 cups).

Microwave:

1. Combine: Place rice and boiling water in a tall microwave-safe container.
2. Microwave: Microwave on high for 12 minutes (uncovered, 1100-1200W microwave).
3. Rest & Fluff: Remove, cover, rest for 10 minutes. Fluff and serve.

Recipe Notes

1. Rice Types: Use for long, medium, short grain white rice (except sushi rice).
2. Oven Quantity: Minimum 2 cups rice for oven cooking to avoid crispy edges.
3. Boiling Water: Use boiling water for oven and microwave for even cooking.
4. Oven Vessel: Ideal: 24cm/10″ ceramic or cast iron pot with lid. Alternative: 20cm/8″ pan and foil.
5. Microwave Container: Tall, microwave-proof, preferably round, 3-4 times water level height. May need longer cook time for weaker microwaves.
6. Cooked Rice Quantity: 1 cup uncooked rice = 3 cups cooked rice.
7. Storage: Fridge (4 days), freezer (3 months). Reheat with 2 tsp water per cup, microwave covered.
8. High Altitude: Add 1 minute stove cook time per 300m/1,000ft elevation. May need 1-2 tbsp extra water.
9. Nutrition: Per 1 cup cooked rice.

Nutrition Information

Calories: 205cal (10%) | Carbohydrates: 45g (15%) | Protein: 4g (8%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Sodium: 2mg | Potassium: 55mg (2%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Calcium: 16mg (2%) | Iron: 1mg (6%)

Keywords: how to cook rice, how to cook rice on the stove, ratio of rice to water, steamed white rice

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