How to Cook Rice

A pot of freshly cooked white rice with fluffy, separate grains, shown in a wide pan on a light surface.

Learn how to cook rice with this easy, foolproof guide to achieving fluffy, perfect grains every time. Whether you're using jasmine, long-grain white, or basmati rice, my step-by-step instructions ensure your steamed rice turns out just right.

Course Rice Side Dish, Side Dish

Cuisine American

Keyword how to cook jasmine rice, how to cook rice, how to cook rice on stove, how to cook white rice, how to steam rice, steamed rice

Cook Time 25

Servings

Calories 225kcal

Ingredients

2 cups Jasmine Rice
4 cups water
1/2 teaspoon salt (optional)

Instructions

Wash the Rice: Add the rice to a large bowl and cover with water. Use your hands to rub the grains together to remove as much surface starch as possible. Pour off the water (you can do this over a sieve or over a cupped hand to catch any stray grains). Add fresh water and repeat until the water runs clear.
For creamier rice dishes where a bit of starch is helpful, rinse 2–3 times instead of rinsing until clear.
Cook the rice: Add the rice to a saucepan or skillet and cover with 4 cups of water. Add the salt (if using) and stir to dissolve. Place over medium heat and bring to a boil (about 5 minutes). Stir the rice, scraping the bottom to loosen any grains. Reduce the heat to low, cover, and cook for about 20 minutes or until the rice is tender and the water is absorbed.
Fluff with a fork to separate the grains before serving.

Nutrition