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How To Cook Rice on the Stovetop

rice on stoveFor many years, I would try to cook rice on the stove top with unsuccessful results.  Most times I would end up with crunchy rice, and on rare occasions it would be extremely mushy.  I tried many different methods to get fluffy rice before finally giving in to instant rice…like Minute Rice, yep.  Then Annie saved me with a wonderful rice pilaf recipe that turned out perfectly every time.  After that, when I needed rice for a recipe or just as a side, I turned to the pilaf.  The problem?  It takes over an hour.

Finally, sometime last year I came across a promising step by step of how to make the perfect stovetop rice.  I can’t remember where it came from, but I jotted the steps down and gave it a try the very next day with white rice.  It was fluffy!  It wasn’t crunchy!  It was wonderful!  Being the skeptic I am, I quickly attributed it to beginner’s luck and knew that the second attempt surely wouldn’t be so great.  But, wow, was I wrong!  Again, it was the rice I always dreamed of making!  (That might seem extreme, but you have to understand the journey I went through to get here!)  ;)

rice on stove 2I have since made my rice this way for everything (while still occasionally making the garlic rice pilaf because it is so darn good!)  I even texted this recipe to my sister in Colorado when she was making rice one night, and she, too, was ecstatic with the results. Although I’m not a brown rice snob, I love how it cooks using this method, as well.

Cooking rice might seem like a basic recipe for many of you, but I’m hoping that by posting this that at least someone will come out and admit they’ve had problems cooking rice, too, and will now have successful results!

A few tips about cooking rice:

  • Use a heavy bottomed saucepan that comes with a tight fitted lid.
  • Since the rice expands about 3 times its size during cooking, use a pan that will be large enough for the cooked rice.
  • The cooking liquid can be anything like water or broth/stock, and seasoned to your taste.
  • Use a 2:1 ratio (2 cups water to 1 cup dry rice).
  • Plan on 1/4 cup dry rice per person.

Use this rice in:

Apricot & French Dressing Crock Pot Chicken
Kung Pao Chicken
Coconut Chicken with Apricot Sauce
Stuffed Cabbage
Poppyseed Chicken
Stuffed Acorn Squash

How To Cook Rice on the Stovetop

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1/2 cup cooked rice

How To Cook Rice on the Stovetop

  • 1 cup dry rice (white, brown or wild rice, but not a combination)
  • 2 cups liquid, such as water or broth/stock
  • Seasonings, such as salt, spices, butter, etc. (optional)

In a heavy bottom sauce pan with a tight fitted lid, bring the 2 cups liquid to a boil (add seasonings, to taste). While waiting for the liquid to boil, rinse the rice in a colander until the water runs through clear (about 30 seconds). Once the liquid comes to a rolling boil, stir in the rice. Return to a low boil then cover. Immediately turn the heat down all the way to the lowest setting and continue to cook for 25 minutes (45 minutes for brown or wild rice). IMPORTANT: Do not remove the lid before this time is up!

Uncover and remove from the heat. Let the rice stand for 2 minutes before stirring/fluffing. Serve immediately or chill for later use.

http://www.seededatthetable.com/2012/03/07/how-to-cook-rice-on-the-stovetop/

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Comments

  1. I am definitely saving this post! My rice is always too crunchy and I hate it!! Thanks for the tips.

  2. Sonny Fremin says:

    From Swampfoxx down in Louisiana bayou country…excellent procedure (more of a procedure than a recipe).I live in Acadia Parish in South Louisiana (home of Rice & Crawfish Farming) and have been using this “procedure” for over 40 years.

    Would like to add a few extra notes though.
    [1] Use Par-Boiled rice instead of other type rice…its been pre steamed (removing majority of “starch” that’s in rice before its packaged) so rinsing is not necessary thus keeping all of its vitamins.
    [2] If you add about 3/4 cap of white vinegar per 1 c. rice to any rice along with your seasonings of choice it will help to cook “grain for grain” but doesn’t add “vinegar” taste…and clean up is easy too..if you use a “heavy” guage aluminum coated pot just wipe it clean with a sheet of paper towel.

    Extra Note: If you really like to cook and would like to expand your knowledge & skills then go to your web browser and type in:easy chef’s one million recipes to explore the purchase options of this disc that actually does contain over 1 million recipes in 51 different categories & covers most all ethnic groups.

    I worked as chief cook for the past 10 years (recently retired) on Offshore Supply Boats serving Oil Rigs in the Gulf of Mexico..having to feed 6 to 60 people 3x’s daily for 28 days at a time..these people came from all walks of life and a lot of different ethnic backgrounds…being a “Cajun” cook made me realize that I needed to expand my knowledge…some one told me about this disc…I got one and it made all the difference in the world…I was then able to prepare & serve Polynesian, East Indian, German, Greek, Phillipino, Jewish dishes..just to name a few.

    A “must have” kitchen tool….bon appetite !!

  3. I cannot wait to try this! I too have struggled to make rice only to give up on rice altogether. Occasionally, I buy the rice you steam in the microwave, but it just doesn’t feel right. :)

    Thank you so much for sharing!

  4. I used to rely on the microwave. A few years back, my husband finally shamed me enough to try it on the stovetop. So glad I did, because it’s much better. I saute the dry rice in a bit of oil first, then add water. Get good results – no sticking. I will definitely be trying your technique out, though!

  5. I am pinning this now, though I’m a little embarrassed for those that follow me on Pinterest to see that I need a tutorial on how to cook rice. It seems so simple, yet I ALWAYS mess it up somehow. I, too, had resorted to instant rice over the past few months and just didn’t feel right about it. I will definitely give this a try!

  6. I can cook many things but my rice has always been horrible..including instant. My husband will be amazed if I can actually make it good! Thanks for the tips :)

  7. TOo funny! I recently posted about how i conquered cooking rice,too! And my readers joined in with lots of great ideas I might try, too. I’ve found that cooking large batches makes it practically fail-proof.

  8. Looking amazing, great job

  9. This really really works! To Mary above, I am pinning this as well so I know where to go when I need to remember how to do this. :)

  10. So sad. I followed this procedure today for brown rice, and while the top layer of rice is a perfect consistency, everything at the bottom of the pan is crunchy/burned :(

  11. Thanks so much for this! I just tried this and it worked wonderfully! Day before yesterday I made spanish rice and it was too mushy and I was surprised my husband ate some of it but I refused.
    Thanks again!!!

  12. Bethany says:

    THANK YOU!! THANK YOU!! THANK YOU!!! I have struggled so much with rice and my mom always put the rice in the water then brought it to a boil and then would simmer it for 20 minutes. I had trouble with it coming out crunchy do I always added a 1/2 cup of liquid more per cup and it tasted great! But I love this method and will not be buying that 10 minute boil in a bag rice again lol!

  13. This method worked for me — thanks!

  14. Thanks so much for this! I just tried this and it worked wonderfully

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