How To Cook Rice Recipe

I finally cracked How To Cook Fluffy Rice, and I’m sharing the one tiny trick that makes ordinary grains turn into perfect rice every time.

I used to end up with gummy rice more often than not, then I started treating long grain white rice like a temperamental roommate. It sounds dramatic but the change was huge, and yeah I still burn a batch now and then.

My take on How To Cook Fluffy Rice feels almost foolish to call simple, yet it makes weeknight bowls and party sides look legit. A touch of unsalted butter or neutral oil gives the grains a silky finish that people notice before they ask what you did.

If you like small wins that feel like magic, read on.

Ingredients

• Long grain white rice: Mostly carbs, little protein, low fiber, neutral taste, soaks up flavors.
• Water: Basically just hydrates the grain, determines texture, too much makes mush, too little is crunchy.
• Salt: Tiny amount brings out flavor, balances blandness, choose kosher for ease, table salt works too.
• Butter or neutral oil: Adds richness, mouthfeel and slight sheen, helps grains separate, optional but highly recommended.
• Broth: Makes rice savory and aromatic, adds sodium and some nutrients, elevates plain rice.
• Parsley or cilantro: Fresh herbs brighten flavor with herbaceous notes, add color and vitamin A and C.

Ingredient Quantities

• 1 cup long grain white rice (jasmine or regular)
• 1 1/2 cups water
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
• 1 tablespoon unsalted butter or neutral oil optional
• 1 cup low sodium chicken or vegetable broth optional
• 2 tablespoons chopped fresh parsley or cilantro optional

How to Make this

1. Measure 1 cup long grain white rice and rinse it under cold running water in a fine mesh strainer or swirl it in a bowl until the water runs mostly clear, then drain well — this removes extra starch so the rice wont get gluey.

2. Put 1 1/2 cups water in a medium saucepan; for more flavor you can replace up to 1 cup of that water with low sodium broth (so try 1/2 cup water + 1 cup broth or use 1 1/2 cups broth if you want full flavor).

3. Bring the liquid to a boil over medium high heat, then stir in 1/2 teaspoon kosher salt or 1/4 teaspoon table salt and 1 tablespoon unsalted butter or a splash of neutral oil if using.

4. Add the drained rice, give it one quick stir to separate the grains, then let the pot come back to a gentle simmer.

5. Immediately lower the heat to the lowest setting so the pot is just barely simmering, cover with a tight fitting lid and cook undisturbed for 15 to 18 minutes; dont lift the lid while it cooks.

6. After 15 to 18 minutes turn off the heat but keep the lid on and let the rice rest for 10 minutes so the steam finishes cooking it and the texture evens out.

7. Remove the lid and fluff the rice gently with a fork, breaking up any clumps but dont mash the grains.

8. Stir in 2 tablespoons chopped fresh parsley or cilantro if using, taste and adjust salt or a little butter/oil, then serve warm.

Equipment Needed

1. Medium saucepan with tight fitting lid
2. Fine mesh strainer or a bowl for rinsing the rice
3. Measuring cup (1 cup) and measuring spoons
4. Wooden spoon or heatproof spatula to stir
5. Kitchen timer or phone timer, whatever youve got
6. Fork for fluffing the rice
7. Small knife and cutting board for chopping parsley or cilantro
8. Serving bowl and a rice scoop or large spoon

FAQ

How To Cook Rice Recipe Substitutions and Variations

How To Cook Rice
A simple, no-fuss way to get fluffy rice every time. Rinse the rice first if you want cleaner, less starchy grains, but some people skip that because they like it a bit stickier.

Ingredients:

• 1 cup long grain white rice (jasmine or regular)
• 1 1/2 cups water
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
• 1 tablespoon unsalted butter or neutral oil optional
• 1 cup low sodium chicken or vegetable broth optional
• 2 tablespoons chopped fresh parsley or cilantro optional

Method:
1. Rinse the rice in a fine sieve under cold water until the water runs clear, or skip rinsing if you prefer stickier rice.
2. Combine rice, water (or broth), salt and butter or oil in a small saucepan. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover tightly with a lid, and simmer gently for 18 minutes. Don’t lift the lid while it cooks, or you’ll let steam escape.
4. After 18 minutes, turn off the heat but keep the lid on. Let the rice rest, undisturbed, for 10 minutes so it finishes steaming.
5. Remove the lid, fluff with a fork, stir in parsley or cilantro if using, and serve. It should be light and fluffy, not mushy.

Substitutions:

• Rice: use 1 cup brown rice instead, but increase water to about 1 3/4 cups and simmer 40 to 45 minutes, covered, then rest 10 minutes.
• Water/broth: use all broth for more flavor, or half broth half water if you want a lighter taste, same liquid volume overall.
• Butter/oil: swap with 1 tablespoon olive oil, coconut oil, or a knob of ghee for different flavor notes.
• Herbs: swap parsley/cilantro with chopped chives, green onion, or a teaspoon of dried herbs like thyme or oregano if fresh isn’t available.

Quick tip: If your rice comes out too firm, add a few tablespoons of hot water, cover, and let sit 5 more minutes. If it’s too wet, cook uncovered on low for a couple minutes while stirring gently.

Pro Tips

– Toast the rice first. Put the dry rice in the pot with a little butter or oil and toast for a minute or two till it smells nutty, it really helps the grains stay separate and adds flavor, just dont let it scorch.

– Use hot liquid and a kettle if you can. Pouring already-boiling water or broth gets the pot up to temp faster so you dont overcook the outside while the center stays chalky.

– After cooking, rest it with a clean kitchen towel tucked between the pot and the lid to catch extra steam, this keeps the rice from getting soggy. Make sure the towel isnt touching an open flame and dont lift the lid while it sits.

– For leftovers or fried rice spread the hot rice on a tray to cool fast so steam escapes, cool rice fries better and wont turn gluey; when reheating sprinkle a few drops of water and cover so it steams back fluffy.