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–+ servings
Bowl of White Rice With a Lime Wedge

How to Cook White Rice (4 Methods)

Mitch Chapman
Knowing how to cook white rice seems simple, yet it's often a challenge to get it just right! This guide will walk you through the essentials of using a pressure cooker, rice cooker, stovetop, or microwave.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course How-to, Side Dish
Cuisine Gluten-Free, Vegan, Worldwide
Servings 6 cups
Calories 225 kcal

Equipment

  • Large pot
  • Rice cooker
  • Pressure cooker
  • Strainer

Ingredients
 

US Customary - Metric
  • 2 cups white rice (medium-grain)
  • 2-4 cups water (depending on method)

Instructions
 

Rice Cooker

  • Use the cup provided with your rice cooker, following the machine's guide for water ratios (it's usually a 1:1 ratio). After rinsing, add the rice and water to the cooker.
  • Turn your rice cooker on and let it cook, which usually takes about 20-35 minutes. When the rice is ready, the cooker will notify you. Let it sit for a few minutes after cooking, then fluff it with a fork.

Stovetop

  • Bring a pot of water to a boil with a ratio of 2 cups of water to 1 cup of rice. Add a pinch of salt for flavor. Once boiling, add the rice and stir once. Cover the pot again.
  • Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18-25 minutes. Check the rice at the 18-minute mark. If there is still water, cover the pot and continue cooking. When it's done, turn the heat off and let it sit, covered, for an extra 5-10 minutes.

Instant Pot

  • Use a 1:1 ratio of rice to water. Place rice and water in the Instant Pot. Seal the lid and set the valve to sealing.
  • Cook on low pressure for 8 minutes. Once the timer goes off, allow it to naturally release for 5 minutes, then quick release. Open the lid carefully and fluff the rice.

Microwave

  • In a microwave-safe dish, combine 1 cup of rice with 2 ½ cups of water. Cover the dish with a lid or microwave-safe plastic wrap.
  • Cook the rice on high for 10 minutes, then at 50% power for 15 minutes. Let it stand for 5 minutes, then fluff and serve.

Notes

Over-stirring: Stirring rice too much while it's cooking can break the grains and release excess starch, making it sticky or gummy. Stir once just after adding the rice to boiling water, then leave it be.
Incorrect water ratios: Using too much or too little water can result in mushy or undercooked rice. Measure the rice and water carefully and accurately.
Improper sealing: When you're cooking on the stovetop, double-check that the lid fits snugly to prevent steam from escaping. In an Instant Pot, check that the sealing ring is properly placed.
Forgetting the resting time: After cooking, the rice needs to sit off the heat, covered, for 5-10 minutes to help absorb any remaining moisture and improve the texture.
Remember to fluff the rice with a fork before serving to separate the grains.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 49.3g | Protein: 4.4g | Fat: 0.4g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 7mg | Potassium: 70.9mg | Fiber: 0.8g | Sugar: 0.1g | Calcium: 19.6mg | Iron: 0.5mg
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