How to Cook White Rice

Perfectly cooked white rice is tender, fluffy, and non-mushy. Let me show you the effortless way to cook it perfectly.

Course Lunch/Dinner, Side Dish

Cuisine African, American, Asian

Keyword rice

Prep Time 10

Cook Time 25

resting time 10

Total Time 45

Servings people

Calories 355.6kcal

Rinse the rice with tap water and strain the water. Repeat this a couple of times until the water runs clear.

Bring water to a boil in a medium saucepan over high heat. Stir in the rice and butter (if using). Leave it to come to a quick boil, then reduce heat and let the rice simmer until water is completely absorbed and the rice is tender - about 15 minutes.
Turn off heat and let sit covered for 10 minutes. Fluff with a fork and serve.
Store any leftover in the refrigerator for up to 5-6 days or in the freezer for 1 month.

Don’t peek at the rice while it is still cooking. Peeking the rice allows the steam to escape.
Avoid mixing the rice while it is still cooking to prevent it from gumming together.
Choose the size of your pot based on the quantity of rice you want to cook. When you use a large pot for small rice, scorching is inevitable.
Allow the rice to sit and rest for the water to be absorbed entirely. Don’t rush to serve the rice.