This is your fool-proof guide on how to cook white rice using any method. Whether you're cooking it on the stovetop, in an instant pot, or in a rice cooker, read this post first!
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📖 About
Are you a person that always forgets the ratios when you go to cook rice?
Is it 1:1 or 2:1? ... or 3:1?
So you run to your computer (for the hundredth time) and type in "how to cook white rice" in hopes of finding the same blog post you found last time.
We aren't guaranteeing you'll remember this post, but bookmark it so your rice comes out perfect every time. No more rice confusion!
If you regularly read our blog, you know we're suckers for finding out the history behind recipes and their ingredients. It gives us a better connection to what we're eating.
With that said, we think rice has a very interesting story:
- Rice is the seed of the grass species Oryza sativa.
- Rice is considered a grain.
- The earliest remains of this grain date back to 7000-6000 BC.
- There are over 40,000 types of rice in the world.
- Rice is the 3rd largest agricultural commodity for worldwide production (behind maize and sugar cane).
- White rice is milled rice that has its husk, bran, and germ removed.
- Although widely cultivated and eaten around the world, rice is most popular in Asia, Latin America, and parts of Africa.
Health
When it comes to white rice, we recommend making sure it's enriched. This simply means nutrients like folic acid, which are lost during processing, are added back to the rice.
You can also buy fortified white rice, meaning nutrients that don't originate from this food (calcium, iron, magnesium) are added to it.
Although many people demonize white rice and consider it "unhealthy" compared to brown, we want to break something down.
A whole grain is comprised of the bran, germ, and endosperm.
Brown rice has the bran and germ intact, while white rice has it removed. This means some of the fiber and nutritional content are removed to enhance the flavor and cookability.
But like most food groups, white rice is rarely consumed on its own. It often accompanies meals containing different fiber and nutrient-dense foods that prevent a huge spike in blood sugar (think beans, vegetables, etc).
But, doesn't a high-carb diet cause obesity and diabetes?!
It's important to know there's no research proving consumption of white rice being definitively linked to weight gain. What we do know is consuming excess calories does lead to weight gain.
Surprisingly, countries with the highest amount of white rice consumption (China, Japan, Korea) all show that eating large amounts of this grain may actually lead to weight loss.
In any case, if you're forcing yourself to eat foods you don't like, it's never going to be sustainable. Our motto is to eat until your 80% full, exercise regularly, and enjoy your life!
Uses
The best thing about white rice is the endless dishes you can include it in.
It can be used in drinks like horchata, served with Indian meals like split pea dal, or used to bulk up a tofu stir fry.
Here are a few more of our favorite meals to enjoy rice with:
- Tofu poke bowl
- West African peanut stew
- Thai red pumpkin curry
- Baingan (eggplant) bharta
- Sesame ginger tofu
This versatile ingredient can also be found in veggie burgers, starring in desserts like rice pudding, or being rolled up into some sushi.
All across the globe, you'll find many cultures traditionally serve their meals with white rice.
What are some of your favorite dishes made with rice? Let us know in the comments!
Types
There are thousands of rice varieties, but they come in three different lengths (short, medium, and long). All sizes of rice have slightly different characteristics depending on the ratio between two starches — amylose and amylopectin.
Short-grain
Similar in both length and width, short-grain rice becomes sticky when cooked (thanks to the low amylose content). It's often used in desserts like rice pudding or mango sticky rice. It's also used in sushi.
Medium-grain
This type of grain appears slightly longer than short-grain rice (duh). It's about twice as long as it is wide. Many people use medium-grain interchangeably with sticky rice. Once cooked, you end up a fluffy and sticky product. This is the only rice variety a true paella or risotto contains.
Long-grain
If you haven't already guessed it, this is the longest grain of the three (we hope you were right). The length of long-grain rice is about 5 times that of its width. It's the easiest rice variety to work with since it doesn't stick together as much and better retains its shape.
⚖️ Conversions
While not exact, these conversions should give you a good starting point for cooking white rice:
- ⅓ cup dried rice = 1 cup cooked
- 1 cup dried rice = 3 cups cooked
- 2 cups dried rice = 6 cups cooked
- 1 pound dried rice = 6 cups cooked
🍽 Equipment
Before you get started, you'll need to decide which cooking method to use. You have four basic options. All work well, but there are differences in time needed, skill level, and overall taste and texture.
Rice cooker
A rice cooker is dedicated to one major purpose — cooking rice. Rice cookers create a fluffy end product in about 20-35 minutes (depending on your make and model). If you have one, use it! However, if you're thinking about buying a rice cooker or a pressure cooker, pressure cookers have a ton of other functions that give it the edge.
Stovetop
This method requires the most hands-on time of them all. But, since practically everyone owns a pot, it is the most widely available choice. There is a higher chance of inconsistencies in your rice, but it can still turn out delicious nonetheless.
Electric pressure cooker
If you haven't yet, investing in a pressure cooker is an absolute game-changer in the kitchen. Your cook times are easily cut in half (if not more) and they are multifunctional gadgets!
There are two types you can purchase. The electric varieties, like Instant Pot, come with different cook settings and allow a set-it-and-forget-it approach.
While we do appreciate the convenience the electric style offers, it takes the silver medal to the version we'll talk about next due to cost.
Stovetop pressure cooker
Our lives changed when we decided to go stovetop over electric. We ended up saving money and having more consistent results with our food.
It still requires some effort. You have to wait for the pressure to build up over high-heat, then turn it down before going about your day. Just make sure you don't leave your house!
🔪 Instructions
If you have any questions that aren't answered here, make sure to check out our FAQ all the way at the bottom of the page.
Following these techniques will provide you with the lightest and fluffiest white rice every time. Can you skip any of the steps? Sure you can, but don't expect the best quality.
Rinse
You're going to want to rinse your rice. This will prevent it from ending up a sticky, mushy mess (plus, who knows where it's been before your kitchen). Rinse your rice until the water appears clear. Don't be afraid to get your hand in there and mix it around to give it a thorough cleaning!
Electric pressure cooker
Step 1: add 2 cups water, 2 cups rice (1:1 ratio), and oil to your pot. Stir and put the lid on, making sure the pressure valve is closed.
Step 2: set your electric pressure cooker to 8 minutes on low power. Once the timer goes off, allow it to naturally release for 5 minutes, then quick release.
Note: all pressure cookers are made slightly different, so it's best to read your manual for the most accurate instructions and cook times. Our experience is with Instant Pot and Power Pressure Cooker XL (both reliable).
Note 2: the water to rice ratio will vary slightly depending on your pressure cooker brand. The 1:1 ratio will give you al dente rice. However, some people prefer a 1:1 ¼ ratio for slightly softer rice. It all comes down to personal preference.
Stovetop pressure cooker
Step 1: add 2 cups water, 2 cups rice (1:1 ratio), and oil to your pot. Stir and put the lid on, double-checking it's in the locked position and the safety valve is down.
Step 2: turn your stove to high until you hear a "hissing" noise coming from the pressure release valve and the safety valve is up (this means it's pressurized).
Step 3: turn the heat down to low and start your timer for 7 minutes. Once the time is up, turn your stove off and allow the pressure cooker to naturally release, about 10 minutes.
Note: get to know where the safety features are on your personal stovetop pressure cooker as they all differ slightly (see ours for reference). Again, your cook time may vary slightly depending on the make and model you use.
Note 2: the water to rice ratio will vary slightly depending on your pressure cooker brand. The 1:1 ratio will give you al dente rice. However, some people prefer a 1:1 ¼ ratio for slightly softer rice. It all comes down to personal preference.
Stovetop cooking
Step 1: add 4 cups of water to a large pot. Cover with a lid and bring to a boil. Once boiling, mix in the rice and oil. Bring to a simmer, then stir and cover the pot once more. Turn the heat down to low-medium to keep the rice simmering.
Step 2: cook with the lid on for 18-25 minutes, or until the water is absorbed. Check the rice at the 18-20 minute mark. If there is still excess water, cover the pot and continue cooking for up to 25 minutes. If it looks done, turn the heat off, cover the pot, and let it sit for an extra 5-10 minutes.
Rice cooker
Step 1: add 2 cups of water, 2 cups of rice (1:1 ratio), and oil to the inner cooking container. Give it a stir then put the lid on. Turn your rice cooker on and allow it to cook, which usually takes about 20-35 minutes depending on your make and model.
Note: the water to rice ratio will also vary slightly depending on your rice cooker brand. But, the 1:1 ratio is a good starting place or general rule if you forget.
Step 2: once the rice cooker has automatically stopped cooking, leave it on warming mode for another 5-10 minutes to absorb any excess liquid.
One last step
Remove the lid and fluff up your rice with a fork or a plastic paddle (to prevent scratching a non-stick pot). Season with salt if desired, then serve with all your favorite dishes like black beans, curry, sweet & sour cauliflower, etc.
🌡️ Storage
Dried
After opening the package, store rice in a sealed airtight container in a cool, dry area for at least 1 year. Many resources cite it can be kept up to 5 years if stored properly (even longer if vacuum-sealed).
Fridge
You can keep your cooked rice in the fridge for up to 5-6 days.
Freezer
You can store cooked rice in the freezer for up to 1 month. It can technically be stored longer. But after a month, the taste, moisture, and texture won't be as fresh.
Note: if you are using freezer bags, remove all air and store them flat to save space.
Reheating
Before cooking from frozen, thaw the rice in your fridge overnight.
From the fridge, reheat it on the stovetop for 4-5 minutes over medium-low. You can also microwave it in 20-30 seconds bursts, stirring in between.
Meal Prep
If you enjoy having food prepped for the week, rice is your best friend. We love making a big batch at the start of the week to eat with our meals.
💭 Pro tips
Time to share our tips and tricks we've learned over the years of cooking white rice:
- Rinse the rice. This helps prevent a sticky, mushy mess.
- Leave the lid on. When using the regular stovetop pot method, leave the lid on so steam can properly form.
- Add in flavors. Based on the cuisine you're serving, experiment with different rice seasonings (turmeric, coconut, or cilantro-lime are all tasty).
- Double the recipe. Rice is perfect for meal prep, so definitely make extra if you have a busy week!
🍴 Tasting notes
We love cooking rice at home and (with the help of this post) you will too! It's:
- Tender
- Fluffy
- Light
- Versatile
- Delicious
If you try cooking rice at home, please rate this guide and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
📋 Recipe
How to Make White Rice
Equipment
- Large pot
- Rice cooker
- Pressure cooker
- Strainer
Ingredients
- 2 cups long-grain white rice ($0.27)
- 2-4 cups water, depending on method ($0.01)
Add-ins optional
- 1 tbsp neutral vegetable oil
- 1 tsp salt
Instructions
Stovetop
- Rinse the rice thoroughly until the water appears clear (about 3-4 times) in the pot to remove dust and extra starch (this helps prevent the rice from sticking). Transfer rice to a strainer to get rid of the excess rinsing water. Set aside.
- Add 4 cups of water to a large pot. Cover with the lid and bring to a boil. Once boiling, mix in the rice and oil. Bring to a simmer, then stir and cover the pot. Turn the heat down to low-medium to keep the rice simmering.
- Continue cooking with the lid on for 18-25 minutes, or until the water is absorbed. Check the rice at the 18-20 minute mark. If there is still excess water, cover the pot and continue cooking for up to 25 minutes. If it looks done, turn the heat off, cover the pot, and let it sit for an extra 5-10 minutes.
Stovetop pressure cooker
- Rinse the rice thoroughly until the water appears clear (about 3-4 times) in a large bowl to remove dust and extra starch (this helps prevent the rice from sticking). Transfer rice to a strainer to get rid of the excess rinsing water.
- Add 2 cups water, 2 cups rice (1:1 ratio), and oil to your pot. Stir and put the lid on, double-checking it's in the locked position and the safety valve is down. Turn your stove to high until you hear a "hissing" noise coming from the pressure release valve and the safety valve is up (this means it's pressurized).
- Then, turn the heat down to low and start your timer for 7 minutes. Once the time is up, turn your stove off and allow the pressure cooker to naturally release, about 10 minutes.
- Note: the water to rice ratio will vary slightly depending on your pressure cooker brand. The 1:1 ratio will give you al dente rice. However, some people prefer a 1:1 ¼ ratio for slightly softer rice. It all comes down to personal preference.
Electric pressure cooker (Instant Pot)
- Rinse the rice thoroughly until the water appears clear (about 3-4 times) in the cooking container to remove dust and extra starch (this helps prevent the rice from sticking). Transfer rice to a strainer to get rid of the excess rinsing water.
- Add 2 cups water, 2 cups rice (1:1 ratio), and oil to your pot. Stir and put the lid on, making sure the pressure valve is closed. Set your electric pressure cooker for 8 minutes on low power. Once the timer goes off, allow it to naturally release for 5 minutes, then quick release.
- Note: the water to rice ratio will vary slightly depending on your electric pressure cooker brand. The 1:1 ratio will give you al dente rice. However, some people prefer a 1:1 ¼ ratio for slightly softer rice. It all comes down to personal preference.
Rice cooker
- Rinse the rice thoroughly until the water appears clear (about 3-4 times) in the cooking container to remove dust and extra starch (this helps prevent the rice from sticking). Transfer rice to a strainer to get rid of the excess rinsing water.
- Add 2 cups of water, 2 cups of rice (1:1 ratio), and oil to the inner cooking container. Give it a stir then put the lid on. Turn your rice cooker on and allow it to cook, which usually takes about 20-35 minutes depending on your make and model.
- Note: the water to rice ratio will also vary slightly depending on your rice cooker brand. But, the 1:1 ratio is a good starting place or general rule if you forget.
- Once the rice cooker has automatically stopped cooking, leave it on warming mode for another 5-10 minutes to absorb any excess liquid.
- Remove the lid and fluff up with the plastic rice paddle that typically comes with your rice cooker (to prevent scratching). Season with salt if desired, then serve with all your favorite dishes like black beans, curries, poke bowls, etc.
Notes
- Oils like avocado, olive, or coconut (for some flavor) all work great.
- Make sure to really scrub the rice around with your hand during rinsing. This will help remove more starch and prevent sticking.
- For the electric pressure cooker, you can also set it for 3 minutes on high power, but we've had better results on low in our personal experience.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
Nutrition
♻️ White rice recipes
For some tasty dishes to eat rice with, check out our:
- Red lentil dahl for a spicy and nutritious dish that's great for meal prep.
- Yellow split pea dal to try a protein-packed meal that's big on flavor.
- Horchata for an authentic Mexican drink that's refreshing, creamy, and delicious.
- Refried beans because you need this rich and creamy dish to pair with some perfectly cooked rice.
💬 FAQ
You do not need to soak white rice before cooking it. However, if you are having digestion issues, soak it for 30 minutes before cooking.
We think it's necessary to rinse the rice first. It reduces the stickiness and prevents it from getting too mushy.
We've done it all, and adding salt after cooking gives the best flavor and consistency.
Not necessarily! Our preferred method is the stovetop pressure cooker because our end result is always consistent. However, the best method is the one you'll actually use.
If you want to set it and forget it, use an electric pressure cooker or rice cooker. If you can remain close by, use a pot on the stove. Or if you have a stovetop pressure cooker, you already know how amazing they are!
You don't have to add oil, but it helps prevent the rice from sticking to itself and the bottom of your pot.
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