How to Cook Rice on the Stove
Cooking rice on the stove is a straightforward process that requires just a few key steps. Start by rinsing your rice to remove excess starch, then combine it with water in a pot and bring it to a boil. Once boiling, reduce the heat to low and let the rice simmer until all the water is absorbed. Finally, remove the pot from the heat and let the rice steam for a few minutes before fluffing it with a fork. With these simple instructions, you'll be able to cook perfect rice on the stove every time.
Equipment
- 1 Medium Saucepan
- 1 Fine mesh strainer
- 1 Rice Paddle
Ingredients
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon butter or oil optional
- 1 cup long grain white rice
Instructions
- Fill a medium pot with water and bring to a boil. After adding the butter and salt, let it melt.
- Stir in the rice after the water has come back to a boil. Let the water come back up to a gentle simmer. Reduce the heat to low, cover the saucepan, and stir once more.
- Continue to cook the rice with a lid on, simmering it gently (you may need to check the heat after a few minutes to make sure it's at the right temperature).
- Around 17 Minutes, start to check if the rice is tender and the liquid has been absorbed. If you are preparing a greater amount of rice, it could take up to 25.
- After cooking, remove from the heat and leave the rice alone for a few more minutes so that any liquid can fully soak.
- Remove the cover, mix the rice with a fork, and let it for about two more minutes to allow some of the surplus moisture to evaporate.
Notes
- Take care not to cook the rice too much or too little.
- Saffron is not required.
- For aromatic rice, you may add one or two cloves, one mace blade, and two cardamom pods.