How to cook rice on the stove
To cook long-grain white rice on the stove, rinse one cup, add about one and a half cups of water and a pinch of salt, and bring it to a boil in a lidded pot. Then cover tightly, drop the heat to its lowest setting for 15 to 18 minutes, rest it covered for 10 minutes, and fluff.
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How to do it
- Measure one cup of long-grain white rice, which makes about three cups cooked.
- Rinse it in a sieve under cold water until the water runs mostly clear.
- Put the rice in a pot with about one and a half cups of water and a pinch of salt, or the ratio on the package.
- Bring it to a boil uncovered, then stir once.
- Cover with a tight lid and turn the heat to its lowest setting.
- Cook 15 to 18 minutes without lifting the lid.
- Take it off the heat and leave it covered for 10 minutes to finish steaming.
- Fluff with a fork, and cool leftovers quickly in a shallow container in the fridge.
Common mistakes
- Lifting the lid to check, which lets the steam out.
- Stirring during cooking, which makes it gluey.
- Using the same ratio for brown rice, which needs more water and time.
- Leaving cooked rice out on the counter for hours.
Quick self-check
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What to say
To cook long-grain white rice on the stove, rinse one cup, add about one and a half cups of water and a pinch of salt, and bring it to a boil in a lidded pot. Then cover tightly, drop the heat to its lowest setting for 15 to 18 minutes, rest it covered for 10 minutes, and fluff.
What to show, in order
- Measure one cup of long-grain white rice, which makes about three cups cooked.
- Rinse it in a sieve under cold water until the water runs mostly clear.
- Put the rice in a pot with about one and a half cups of water and a pinch of salt, or the ratio on the package.
- Bring it to a boil uncovered, then stir once.
- Cover with a tight lid and turn the heat to its lowest setting.
- Cook 15 to 18 minutes without lifting the lid.
- Take it off the heat and leave it covered for 10 minutes to finish steaming.
- Fluff with a fork, and cool leftovers quickly in a shallow container in the fridge.
The check question
Ask: Why rinse the rice?
Related skills
- Five dinners every man should be able to cook
- How to meal prep lunches for the week
- Safe cooking temperatures and leftovers
- Every skill in Kitchen
Sources
- National food safety chart of safe minimum internal temperatures, current edition. Checked September 28, 2026.
Last reviewed . First published .