If you're wondering how to make the perfect Stovetop Rice, then this recipe is exactly what you're looking for. You're going to end up with fluffy, delicious rice that's cooked perfectly every single time!
Making rice can feel a bit intimidating, and I've been where you are now. I bought a rice cooker, but it just wasn't working for me. So after some tweaking and practice, I nailed the perfect touch and have been cooking rice this way for many years now.
My method is a no-fuss technique that'll help you make the perfect rice every single time. It's foolproof and gives rice that's not sticky or gummy at all.
The first step is to rinse the rice well and soak it. This removes the starches that cause clumping and yields a nice, clean fresh taste. Next is to sauté the rice. Yes, we're going to fry it! This will get the grains as dry as possible. Doing this allows the rice to cook as separate grains and gives it that delicious toasted aroma as well.
The final and most important step is to not overcook it! If the rice is overcooked, the grains become too soft and break apart (resulting in mushy, clumpy rice chunks), even though you followed the steps above. Pretty easy, so let's roll up our sleeves and give it a try! Trust me, you're going to love this recipe and will want to bookmark it!
Want to learn how to make Stovetop Rice? Then keep on reading!
Table of Contents
- What is Stovetop Rice?
- What Makes This Stovetop Rice Recipe Special?
- What Type of Rice is Best for Stovetop Rice?
- What You Need to Make Stovetop Rice at Home
- How to Make Stovetop Rice (Step-by-Step)
- Tips for Making the Best Stovetop Rice Ever
- Recipe Variation Ideas for Stovetop Rice
- How to Store Leftover Stovetop Rice
- Side Recipes to Serve with Rice
- Recipe Card
- How to Cook Stovetop Rice (Unfailing Results Every Time!)
- Comments
What is Stovetop Rice?
Rice cooked on a stovetop in a pot or saucepan is referred to as stovetop rice. The rice is simmered in a measured amount of water or broth until it absorbs all of the liquid and becomes soft.
The actual cooking time and the liquid-to-rice ratio will vary depending on the type of rice used, but on the stovetop, white rice takes around 18-20 minutes and brown rice takes 40-50 minutes.
Stovetop rice is a popular and adaptable side dish that may be served with a variety of entrees or used as the foundation for recipes such as stir-fries, curries, and casseroles.
What Makes This Stovetop Rice Recipe Special?
Easy: With this stovetop rice recipe, making a great batch of rice couldn't be easier! The ingredients are few and the steps are simple.
Perfect every time: A lot of things can go wrong with rice; too dry, too clumpy, too wet, etc. However, with this recipe, you'll get the perfect batch of rice every time!
Versatile: Rice is a very versatile and healthy dish. It can be eaten by itself, as a side dish, or used as the base of main dishes.
What Type of Rice is Best for Stovetop Rice?
The best rice of stovetop rice all depends on the texture you're looking for. Typically, the best rice is one that's fluffy and tender, with each rice grain separating instead of clumping up. If that's exactly the sort of rice you're looking for, then long-grain rice is the one you need to go for.
Some popular types of long-grain rice that are easily available in any grocery store across the US include basmati rice and jasmine rice.
When cooked, long-grain rice usually comes out light, fluffy, and separate rather than clumping together. When cooked, medium-grain rice tends to be moist and chewy, while short-grain rice tends to stick together and become what's called glutinous rice.
For this reason, long-grain rice is the way to go every single time unless you're looking for different results. It's what we commonly associate with perfectly cooked rice here in the US.
What You Need to Make Stovetop Rice at Home
All you need are some simple, pantry staple ingredients to make the best stovetop rice you've ever had! Let's look at each of them in more detail:
- White rice: We'll need some good quality white rice for this recipe. I like to use long-grain white rice personally. You can use basmati or jasmine rice, or any other long-grain rice you like.
- Butter: We're going to fry the rice in butter before boiling it for added richness and flavor depth. Be sure to use unsalted butter so we can control the amount of salt.
- Salt: A little bit of salt really helps bring out the taste of the rice. Use sea salt if you have it on hand, otherwise regular salt works too.
- Water: Lastly we need quite a bit of water to boil the rice in. Try to use filtered or distilled water so you don't get any contaminants in the dish.
How to Make Stovetop Rice (Step-by-Step)
Making stovetop rice is easier than you think and with my simple step-by-step instructions, you'll have it ready in no time. Let's look at how to do it:
How to Prep Stovetop Rice
Start by measuring out the rice and pour it into a large fine mesh strainer. Place the strainer over a large glass bowl under running hot water and rinse it well. Then, fill the bowl with hot water and let the rice soak in the water for about 15 minutes.
Drain the water and rinse the rice well. The water should be somewhat clear when you submerge the rice in the bowl of water on the final rinse.
After the rice has been soaked and rinsed well, allow the rice to drain for about 5 minutes before frying. Empty the glass bowl you used to soak the rice and rest the strainer on it.
Next, fill a tea kettle with water and let it come to a boil. You will need this water to add to fried rice in the cooking process.
While the water is coming to a boil, fry the rice. For the best results, you'll need to boil the water and fry the rice at the same time.
How to Cook Stovetop Rice
Heat a medium saucepan over high heat, reduce the heat to low, then add and melt butter. Next, add the well-drained rice, sprinkle some salt, and fry it for 7 minutes, stirring every 30 seconds.
Transfer the fried rice to a medium stainless-steel pot. Add water and cover the pot with a lid that does not have an exhaust. This is so that the steam does not escape from the pot during cooking.
Place the pot over high heat. As soon as the rice starts boiling (in about 30 seconds) reduce the heat to low and set the timer for 15 minutes to simmer.
Remove the cooked rice from the stovetop. Fluff the rice with a fork very gently. Cover the pot back with the lid cracked open this time. This will allow the steam to escape and cool air to reduce the moisture of the rice. Let it rest for at least 15 minutes this way.
Your delicious Stovetop Rice is ready to be served! Serve and enjoy it with Grilled Hawaiian Chicken Kabobs or any side dish of your choice!
Tips for Making the Best Stovetop Rice Ever
Use the right type of rice: Make sure you use long-grain rice to get fluffy, delicious rice every time you cook it.
Use quality ingredients: Always use good-quality white rice, butter, and salt. These ingredients will help ensure that your finished dish tastes great every time.
Rinse the rice: Rinsing the rice before cooking helps to remove excess starch, which can make your finished dish too sticky or gummy.
Don’t skimp on the butter: Butter is essential for the flavor of stovetop rice and should not be left out. Adding butter to the hot pan helps to fry the grains of rice, giving it a nutty and toasty flavor.
Recipe Variation Ideas for Stovetop Rice
Stovetop rice is a versatile and delicious dish that can be enjoyed plain, or with a variety of different ingredients to create unique dishes. Here are some ideas for how you can dress up your stovetop rice:
Sautéed vegetables: Sauté garlic, onion, peppers, mushrooms or any other vegetable of your choice and stir it into the cooked rice.
Herbs and spices: Add a teaspoon of any herb or spice to give your dish a unique flavor. Try adding cilantro, parsley, oregano, thyme, or cumin for an added kick.
Add fruit: Stir in some diced apples, raisins, or dried cranberries for a sweet and savory combination.
How to Store Leftover Stovetop Rice
If you have leftover stovetop rice, it’s important to store it properly. Place the cooked rice in an airtight container and store it in the refrigerator for up to four days.
Alternatively, you can freeze the rice in a freezer-safe container or zip-top bag for up to three months. To reheat the rice, simply place it back into a pot with a bit of water or chicken broth and heat until warmed through.
Side Recipes to Serve with Rice
- Grilled Hawaiian Chicken Kabobs
- Tender and Juicy Sweet BBQ Baby Back Ribs
- Grilled Vegetables and Steak Kabobs
- Buckwheat Meatballs in Cream Sauce
- BBQ Chicken and Vegetables Kabobs
- BBQ Chicken Wings
- Turkey and Pork Meat Patties
Serve with your favorite SALAD.
Recipe Card
How to Cook Stovetop Rice (Unfailing Results Every Time!)
Ingredients
Stovetop Rice Recipe Ingredients
- 3 cups - ogranic long white rice
- 3 tbsp. - grass-fed unsalted butter
- ½ tsp. - sea salt
- 3 cups - boiling water
Instructions
How to Prep Stovetop Rice
- Start by measuring out the rice and pour it into a large fine mesh strainer. Place the strainer over a large glass bowl under running hot water and rinse it well. Then, fill the bowl with hot water and let the rice soak in the water for about 15 minutes.
- Drain the water and rinse the rice well. The water should be somewhat clear when you submerge the rice in the bowl of water on the final rinse.
- After the rice has been soaked and rinsed well, allow the rice to drain for about 5 minutes before frying. Empty the glass bowl you used to soak the rice and rest the strainer on it.
- Next, fill a tea kettle with water and let it come to a boil. You will need this water to add to fried rice in the cooking process.
- While the water is coming to a boil, fry the rice. For the best results, you'll need to boil the water and fry the rice at the same time.
How to Cook Stovetop Rice
- Heat a medium saucepan over high heat, reduce the heat to low, then add and melt butter. Next, add the well-drained rice, sprinkle some salt, and fry it for 7 minutes, stirring every 30 seconds.
- Transfer the fried rice to a medium stainless-steel pot. Add water and cover the pot with a lid that does not have an exhaust. This is so that the steam does not escape from the pot during cooking.
- Place the pot over high heat. As soon as the rice starts boiling (in about 30 seconds) reduce the heat to low and set the timer for 15 minutes to simmer.
- Remove the cooked rice from the stovetop. Fluff the rice with a fork very gently. Cover the pot back with the lid cracked open this time. This will allow the steam to escape and cool air to reduce the moisture of the rice. Let it rest for at least 15 minutes this way.
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This recipe was originally posted on February 15, 2018 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Erin says
So you do a 1:1 water to rice? I thought it was 2 to 1.
My rice comes out gooey, though.
Valya of Valya's Taste of Home says
Too much water makes the rice come out gooey. Yes, I do 1:1 ration. Thanks for asking!
Lana says
Valya, I decided to try this recipe and I was amazed how delicious this rice is to make it your way. Thank you so much for the best recipes and they always turn out 100%
www.valyastasteofhome.com says
Aww... that's so sweet of you to say that! I really appreciate your feedback!
Makos (@thehungrybites) says
Oh, this looks so fluffy and perfectly cooked!
www.valyastasteofhome.com says
Thank you! Just the way we love it. 🙂