How To Make White Rice Over The Stove

Making white rice over the stove has proved to be a process of trial and error for me. I have burnt many pots of rice over the years. Believe me, it is no fun scrubbing burnt rice off a stainless-steel pot!

Through life experience, I have learned a few things about cooking rice the “old-fashioned way.” One, the proportion of rice to water must be correct. Too little water leaves the rice dry and hard, while too much water creates a sticky, gooey disaster.

Today, I am going to help you cook the perfect bowl of rice. It will be so amazing that your friends and family will be convinced that you used a rice maker.

Trial and Error: Proportions

See the results below from one of my recent attempts at cooking rice. During this trial, the proportion of rice to water was not correct. I added too much water. This resulted in rice that was overly sticky. It formed dense and unappetizing clumps. To top it off, the flavor didn’t hit the mark either.

From experience, I have personally found that white-medium-grained rice tastes best with a 1.5: 1 (water to rice) ratio. The result above was tested with a 2: 1 (water to rice) ratio. As you can see, the texture is too gooey.

When I tried the 1.5: 1 (water to rice) ratio, the result was perfect, fluffy rice. Take a look at the results below.

What is perfect rice?

Perfectly cooked rice should have certain characteristics that show it that has been cooked correctly:

1. Uniform Texture: The rice should have a uniform texture throughout, with no hard or crunchy bits. It should be tender but not mushy.
2. No Excess Water: There should be no excess water pooled at the bottom of the pot or rice cooker after cooking. The grains should have absorbed all the water, leaving the rice moist but not wet.
3. Light Aroma: Perfectly cooked rice will have a light, pleasant aroma, indicating that it’s cooked through but not overcooked or burnt.

Cooking Tips

Besides the 1.5 to 1 water to rice ratio, I can also give you a couple of cooking tips before staring the recipe.

1. Do not treat rice like pasta. Rice cooks best when simmered, not boiled. Excessive heat will burn the rice to the bottom of the pot.
2. Stir frequently. This helps cook the rice evenly. It also prevents the possibility of burning.
3. Don’t step away from the stove when cooking. Keep an eye on the pot to prevent over cooking.
4. A little fat (oil or butter) can help prevent burning.
5. Use a lid when simmering the rice. I do usually use half the lid as shown in the picture below.
6. Rice needs rest. After simmering, turn off the heat, fluff with a fork, and let it rest away from 10 minutes without the lid. This will air out any excess moisture. It will also build optimal flavor.
7. Cooking times may vary. I am using a gas stove. Water heats and boils quickly for me. When simmering, I have to use the lowest setting. Certain stovetops like electric coil or smooth top stoves make require longer times for water to come to a boil and for the rice to simmer.
8. Living at a higher elevation can affect things. The cooking time may take a few minutes longer. Water may evaporate quicker. You may need to keep a few tablespoons of water on hand if things look too dry.

How Make White Rice Over The Stove

Learn how to cook white rice over the stove in four easy steps. You don't need a rice maker to cook the perfect bowl of rice. Just follow my easy guide!

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Prep Time 3 minutes mins

Cook Time 13 minutes mins

Resting Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Any

Servings 2 people

Calories 210 kcal

Ingredients

  

• 1 cup (250 ml) white rice (short, medium, or long-grained rice), rinsed Other recommended rice types are jasmine and basmati. Do not use sushi rice.
• 1 1/2 cups (375 ml) water
• 1/4 teaspoon salt (optional)
• 1/2 teaspoon oil I used avocado oil.

Instructions

 

• 1. Rinse one cup of dried rice with water.
  
• 2. In a pot (I used stainless steel), add water, oil, rice, and salt (optional). Bring to a light boil over medium to medium-high heat. It should just take a few minutes to bubble. Stir every so often.
  
• 3. When the water starts to boil, turn the burner to simmer or low heat. Stir, then cover with a lid. Note: I usually half cover my pot with the lid because the water can bubble a lot. Cook on this setting for about 13 minutes. You should stir the rice every minute or so to prevent sticking to the bottom of the pot.
  
• 4. After about 13 minutes, turn off the heat and remove the pot from the stove. Fluff the rice with a fork. Let the rice rest and cool without the lid for about 10 minutes. The rice should look as shown. It should not be very sticky or too dry, just light and fluffy.

  Serve.
  

Notes

Generally, 1 cup (250 ml) of dry, uncooked white (medium-grained) rice should yield approximately 2 cups (500 ml) of cooked rice. This translates to roughly 1 cup (250 ml) per serving. 

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