Perfect Every Time
How to Cook Rice (Perfect Fluffy Long-Grain, Every Time)
The stovetop absorption method is foolproof once you know the 1:1.5 ratio. This is the exact way we make long-grain white rice at home - no rice cooker required, no gummy grains.
- Total time
- 20 minutes
- Yields
- 3 cups cooked rice (serves 4)
What you need
- 1 cup long-grain white rice (basmati or jasmine)
- 1½ cups water (or low-sodium broth)
- ½ teaspoon kosher salt
- 1 teaspoon butter or oil (optional)
- A 2-quart saucepan with a tight-fitting lid
Step-by-step
1. Rinse the rice
Place rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear, about 30 seconds. This removes surface starch that causes gummy rice.
2. Combine and bring to a boil
Add rinsed rice, water, salt, and butter to the saucepan. Bring to a rolling boil over high heat, uncovered.
3. Cover and simmer low
The moment it boils, reduce heat to the lowest setting, cover with the lid, and set a timer for 15 minutes. Do not lift the lid.
4. Rest off the heat
After 15 minutes, remove from heat but keep the lid on for another 10 minutes. This finishes cooking with residual steam and prevents mushy bottoms.
5. Fluff and serve
Uncover and fluff gently with a fork. The grains should be separate and tender.
Pro tips
- For brown rice, use 2¼ cups water per 1 cup rice and simmer for 45 minutes.
- For jasmine rice, drop water to 1¼ cups for a slightly firmer bite.
- If it's still crunchy, add 2 tablespoons water, cover, and cook another 3 minutes.
FAQ
Do I really need to rinse the rice?
For loose, fluffy grains, yes. Skipping rinsing produces stickier rice - fine for rice bowls, less ideal alongside curry or stir-fry.
Can I use broth instead of water?
Absolutely. Chicken or vegetable broth adds savory depth. Keep the ratio the same.
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