I wrote How To Make The Best Rice on the stove to reveal one small, often overlooked adjustment that guarantees perfectly separated grains every time.

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I used to burn or glue every pot of jasmine rice until I forced myself to figure this out. Now I won’t serve rice unless it hits that quiet, fluffy place where each grain is separate, yes even when people ask for sticky stuff.

This is the kind of foolproof method that makes you stop guessing about water and timing, and yeah sometimes I finish with a bit of unsalted butter because it actually helps. If you’ve been hunting Non Sticky Rice or want a reliable Perfect Rice Stovetop result, stick around, you might finally stop ruining weeknight dinners.

Ingredients

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Jasmine rice: Fragrant, slightly sticky when cooked, mostly carbohydrates, low fat, versatile in dishes
Long grain white rice: Light, separate grains, mainly carbs, lower fiber so not very filling
Water: Hydrates the rice, controls texture, keeps flavor neutral, no calories
Salt: Brings out flavor, small amount makes rice taste less bland, adds sodium
Butter or neutral oil: Adds richness helps prevent sticking, a bit of fat improves mouthfeel
Toasted sesame oil: Strong aroma, use just a little, gives nutty flavor and Asian vibe

Ingredient Quantities

1 cup (185 g) jasmine or long grain white rice

1 1/2 cups (360 ml) water

1/2 teaspoon (3 g) fine salt

1 tablespoon (14 g) unsalted butter or 1 teaspoon (5 ml) neutral oil, optional

1/2 teaspoon (2.5 ml) toasted sesame oil, optional

How to Make this

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1. Measure 1 cup (185 g) jasmine or long grain white rice and rinse it in a fine mesh sieve or bowl under cold water until the water runs clear, this removes excess starch and helps the grains stay separate.

2. Drain well and put the rice in a medium heavy bottom pot. Add 1 1/2 cups (360 ml) water and 1/2 teaspoon (3 g) fine salt. If you want richer rice add 1 tablespoon (14 g) unsalted butter or 1 teaspoon (5 ml) neutral oil now; reserve the 1/2 teaspoon (
2.5 ml) toasted sesame oil for finishing if you like that flavor.

3. If you got the time let the rice soak in the pot for 10 to 15 minutes, it helps the grains cook more evenly, but you can skip this if you are in a hurry.

4. Put the pot over medium-high heat and bring to a gentle rolling boil uncovered. Give it one quick stir to make sure nothing is stuck to the bottom.

5. As soon as it boils lower the heat to the lowest possible setting so it barely simmers, cover tightly with the lid and let it cook undisturbed for 12 to 15 minutes. Do not lift the lid while it cooks.

6. After 12 minutes check by tilting the pot slightly or peeking quickly under the lid — the water should be absorbed and small steam holes should appear on the surface. If there is still water, cover and cook 1 to 2 more minutes on low.

7. Turn off the heat and leave the pot covered for 10 minutes to steam and settle. This step is key so the rice firms up and wont get mushy.

8. Remove the lid, fluff the rice gently with a fork to separate the grains. Stir in the reserved 1/2 teaspoon toasted sesame oil if using, or a little extra butter or oil to finish.

9. Taste and adjust salt if needed, then transfer to a serving bowl. Quick hacks: use a heavy pot and a tight fitting lid, or put a sheet of foil between pot rim and lid if it’s loose; and for different rice types follow their package ratios instead of the 1:
1.5 used here.

Equipment Needed

1. Measuring cup or kitchen scale (1 cup / 185 g)
2. Fine mesh sieve or large bowl for rinsing rice
3. Medium heavy bottom pot with a tight fitting lid
4. Spoon or spatula for the quick stir
5. Fork for fluffing the finished rice
6. Timer or phone timer so you dont forget the cook time
7. Small spoon or measuring spoons for salt and oils
8. Sheet of foil (optional) to seal a loose lid or trap steam

FAQ

1 cup (185 g) jasmine or long grain white rice

1 1/2 cups (360 ml) water

1/2 teaspoon (3 g) fine salt

1 tablespoon (14 g) unsalted butter or 1 teaspoon (5 ml) neutral oil, optional

1/2 teaspoon (2.5 ml) toasted sesame oil, optional

Q: Do I have to rinse the rice? A: No but rinsing removes surface starch so the grains stay separate, rinse for 20 to 30 seconds if you want fluffy rice.

Q: Can I use brown rice with the same method? A: No, brown rice needs more water and much longer cooking time, usually about 2 cups water per cup rice and 35 to 45 minutes simmer, then 10 minute rest.

Q: How do I fix rice that is too soggy? A: Turn heat back on low, leave the lid off and let excess water evaporate a few minutes, or drain and spread on a baking sheet to dry a bit.

Q: Can I double the recipe? A: Yes double both rice and water, use a larger pot and keep the same 1:1.5 ratio and the same low simmer and resting time. Make sure the lid fits snugly.

Q: Why did my rice burn on the bottom? A: Heat was too high or the pot was too thin. Use the lowest heat for simmering and a heavy-bottomed saucepan to prevent hot spots.

Q: How to reheat rice so it doesn't dry out? A: Sprinkle a tablespoon of water per cup, cover and microwave or steam on the stove until hot, or stir fry straight from the fridge for best texture.

How To Cook Perfect Rice On The Stove Recipe Substitutions and Variations

How To Cook Perfect Rice On The Stove

This method gives you fluffy, separate grains without guessing. It’s simple, reliable and you can tweak it once you know the basics. No fancy gear needed, just a pot with a tight lid.

Ingredients (what you already have)
– 1 cup (185 g) jasmine or long grain white rice
– 1 1/2 cups (360 ml) water
– 1/2 teaspoon (3 g) fine salt
– 1 tablespoon (14 g) unsalted butter or 1 teaspoon (5 ml) neutral oil, optional
– 1/2 teaspoon (2.5 ml) toasted sesame oil, optional

Steps
1. Rinse the rice under cold water until the water runs clear. This removes excess starch so the rice wont be gluey.
2. Put the rinsed rice, water and salt in a small pot. Add the butter or oil now if using it.
3. Bring to a gentle boil over medium heat, uncovered. Give it a quick stir so nothing sticks.
4. As soon as it boils, lower the heat to the lowest setting you have, cover tightly and simmer for 15 minutes. Do not lift the lid while it cooks, you will lose steam.
5. After 15 minutes turn off the heat and let it sit, still covered, for 10 minutes. This resting step finishes the grains and firms them up.
6. Fluff with a fork, drizzle the toasted sesame oil if using, taste for salt and serve.

Quick tips
– If it looks like there is still water after the 15 minutes, cover and give it 2 to 5 more minutes on very low heat.
– If your rice often burns on the bottom, use a heavy pot and cook on the lowest flame or put a heat diffuser under the pan.
– Leftovers reheat well in the microwave covered with a damp paper towel so they dont dry out.

Rice: Swap jasmine/long grain white for basmati for a nuttier aroma, same 1:1.5 rice to water ratio usually works for stovetop but you might want 1:1.25 for extra fluffy basmati, cook time similar.
Water: Use low-sodium chicken or vegetable broth instead of water to add savory depth, same volume (1 1/2 cups) works fine.
Salt: Replace fine salt with 1 tablespoon soy sauce or tamari for umami, reduce added salt to taste because those are salty.
Butter or neutral oil: Use ghee or olive oil if you like, ghee adds a richer flavor and olive oil is fine for a lighter taste, use same amount.

Pro Tips

1. Rinse and drain the rice until the water runs clear, it really does make the grains less sticky and keep them separate when cooked, so dont skip it.
2. If you got the time, let the rice sit in the water a bit before you heat it up, it helps the grains cook more evenly and you wont end up with half-cooked centers.
3. Use a heavy bottom pot and a tight fitting lid, youre less likely to scorch the bottom and the steam stays in; if the lid is loose press a sheet of foil between the rim and lid to seal it.
4. After the heat is off give the pot time to rest covered, then fluff gently with a fork and finish with a little butter or a tiny drizzle of toasted sesame oil for better texture and flavor.

How To Cook Perfect Rice On The Stove Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I wrote How To Make The Best Rice on the stove to reveal one small, often overlooked adjustment that guarantees perfectly separated grains every time.

Servings

servings

Calories

266

kcal

Equipment: 1. Measuring cup or kitchen scale (1 cup / 185 g)
2. Fine mesh sieve or large bowl for rinsing rice
3. Medium heavy bottom pot with a tight fitting lid
4. Spoon or spatula for the quick stir
5. Fork for fluffing the finished rice
6. Timer or phone timer so you dont forget the cook time
7. Small spoon or measuring spoons for salt and oils
8. Sheet of foil (optional) to seal a loose lid or trap steam

Ingredients

1 cup (185 g) jasmine or long grain white rice
1 1/2 cups (360 ml) water
1/2 teaspoon (3 g) fine salt
1 tablespoon (14 g) unsalted butter or 1 teaspoon (5 ml) neutral oil, optional
1/2 teaspoon (2.5 ml) toasted sesame oil, optional

Directions

Measure 1 cup (185 g) jasmine or long grain white rice and rinse it in a fine mesh sieve or bowl under cold water until the water runs clear, this removes excess starch and helps the grains stay separate.
Drain well and put the rice in a medium heavy bottom pot. Add 1 1/2 cups (360 ml) water and 1/2 teaspoon (3 g) fine salt. If you want richer rice add 1 tablespoon (14 g) unsalted butter or 1 teaspoon (5 ml) neutral oil now; reserve the 1/2 teaspoon (
5 ml) toasted sesame oil for finishing if you like that flavor.
If you got the time let the rice soak in the pot for 10 to 15 minutes, it helps the grains cook more evenly, but you can skip this if you are in a hurry.
Put the pot over medium-high heat and bring to a gentle rolling boil uncovered. Give it one quick stir to make sure nothing is stuck to the bottom.
As soon as it boils lower the heat to the lowest possible setting so it barely simmers, cover tightly with the lid and let it cook undisturbed for 12 to 15 minutes. Do not lift the lid while it cooks.
After 12 minutes check by tilting the pot slightly or peeking quickly under the lid — the water should be absorbed and small steam holes should appear on the surface. If there is still water, cover and cook 1 to 2 more minutes on low.
Turn off the heat and leave the pot covered for 10 minutes to steam and settle. This step is key so the rice firms up and wont get mushy.
Remove the lid, fluff the rice gently with a fork to separate the grains. Stir in the reserved 1/2 teaspoon toasted sesame oil if using, or a little extra butter or oil to finish.
Taste and adjust salt if needed, then transfer to a serving bowl. Quick hacks: use a heavy pot and a tight fitting lid, or put a sheet of foil between pot rim and lid if it’s loose; and for different rice types follow their package ratios instead of the 1:
5 used here.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.