Fluffy Stovetop White Rice
Tender, separate, fluffy long-grain white rice made in one pot with a rinse, a gentle simmer, and a short steam rest. A buttery, reliable side for almost any meal.
- Prep
- 5 min
- Cook
- 18 min
- Wait
- 15 min
- Total
- 38 min
- Makes
- About 4 cups (6 side servings of ⅔ cup, or 4 generous servings)
Steps
Before you start
- Use a saucepan with a tight-fitting lid; a loose lid lets steam escape and leaves rice crunchy.
- Measure rice and water in the same cup so the 1 : 1¾ ratio is accurate.
- Once the lid goes on, do not lift it until the resting stage is over.
- This ratio is for standard American long-grain white rice. Basmati, jasmine, or parboiled rice need slightly different water.
Rinse the rice
- Put the 1½ cups (280 g) rice in a fine-mesh sieve.
- Rinse under cold running water for about 30 seconds, stirring with your fingers, until the draining water looks mostly clear rather than milky.
- Shake well to drain.
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Ready when: Water runs mostly clear
Tip: Rinsing removes surface starch, which is what makes rice gummy and clumped.
Combine in pot
- Add the drained rice, 2⅝ cups (620 ml) cold water, ¾ teaspoon salt, and the butter to a 2-quart (1.9 L) saucepan.
- Stir once to distribute the salt.
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Ready when: Rice sits in an even layer under the water
Bring to a boil
- Set the pot over high heat, uncovered, and bring to a full boil, about 4 to 5 minutes.
- Bubbles should break across the whole surface.
- Stir once more just as it boils, then do not stir again.
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Ready when: Large bubbles across the whole surface
Tip: Stirring after this point releases starch and makes the rice sticky.
Cover and simmer
- Immediately reduce the heat to its lowest setting, cover with the tight lid, and set a timer for 15 minutes.
- You should see only the faintest wisp of steam at the lid edge.
- Do not lift the lid.
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Ready when: Timer reaches 15 minutes
Tip: If steam is pouring out or the lid rattles, lower the heat or press the lid on more snugly; an electric burner may need to be moved off the heat briefly.
Rest off heat
- Move the pot off the burner, keep the lid on, and let it stand for 10 minutes.
- The remaining moisture redistributes so the grains firm up and finish steaming.
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Ready when: Timer reaches 10 minutes
Tip: Skipping the rest leaves wet rice on top and stickier rice at the bottom.
Fluff and serve
- Remove the lid.
- The surface should have small steam holes and no standing water.
- Gently fluff with a fork, lifting from the bottom and folding, to break up clumps and melt in any remaining butter.
- Taste and add a pinch more salt if you like.
- Serve hot.
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Ready when: Grains are tender, separate, and fluffy with no hard center
Tip: Use a fork, not a spoon, which mashes the grains.
Good to know
Tips
- Use a pot just wide enough that the rice is about 1 inch deep; too wide a pot dries out the rice.
- A glass lid lets you check for steam without lifting it.
- Scorched bottom? Don't scrape; serve the top and soak the pot.
- For a double batch, use a 3½-quart pot and keep the same ratio, simmering 2 to 3 minutes longer.
Make ahead
"Cook the rice up to 2 days ahead, cool it quickly (spread on a tray within 1 hour), and refrigerate in a covered container."
Storage & reheating
"Room temperature: no more than 1 hour after cooking. Fridge: airtight up to 4 days. Freezer: up to 2 months in freezer bags, pressed flat. Reheat with 1 tablespoon water per cup of rice, covered, in the microwave for 1 to 2 minutes or in a covered pot over low heat, until steaming hot throughout."
Substitutions
- unsalted butter → olive oil or neutral oil. Use 1 tablespoon; the rice will be less rich but just as fluffy.
- water → low-sodium chicken or vegetable broth. Use the same amount and reduce salt to ¼ teaspoon.
- long-grain white rice → jasmine rice. Use 1⅓ cups (about 250 g) water per cup... instead, keep 1½ cups rice but reduce water to 2¼ cups (530 ml).
