How to Cook Rice Article -
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How to Cook Rice

There are hundreds of different varieties of rice grown worldwide, but most cooks only need to know a few basic ratios to cook rice perfectly.

One cup of raw rice yields about three cups of cooked rice.

1. White rice is highly refined and polished and doesn't require washing before cooking. Recipes using other types of rice, such as Basmati, sometimes call for soaking or rinsing the rice before cooking to remove extra starch. To learn about different types of rice, see All about Rice.

    2. To cook long-grained white rice:

    Put 1 cup of rice and 1½ cups of water in a small (one-quart) saucepan with a tight-fitting lid.

      3. Bring the water to a boil over high heat. Steam should be coming out from under the lid; keep the pot covered and don't peek under the lid. (For novice rice cooks, a glass lid is a big help.)

        4. Reduce the heat to very low. The rice grains swell as they absorb the water. If the temperature is too high, the bottom of the pan of rice can scorch while the top rice is still undercooked. Set a timer for 20 minutes.

          5. When the timer rings, turn off the burner and remove the pan from the heat. Let the rice sit, covered, for an additional 5 minutes (and no peeking under the lid--the steam will escape).

            6. Remove the lid and fluff the rice with a fork to separate the grains.

            • You can serve the rice immediately, or put the lid back on to keep it warm while you finish cooking the rest of your meal.
            • To chill rice for a salad, spread it out on a sheet pan to cool quickly.
            • For food safety reasons, rice should never be left out at room temperature longer than two hours.

              7. Other rice cooking ratios:

              Follow directions on the package, or use these guidelines:

              To cook brown rice:
              Use 1 cup of rice and 2 cups of water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving.

              To cook basmati or jasmine rice: Follow the instructions for long-grained white rice.

              To cook wild rice: Use 1 cup of rice to 3 cups of water. Bring the water to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving.

              To cook rice pilaf:
              For pilaf dishes, rice is sauteed in oil in order to keep the grains separate during cooking. Cook the rice, stirring constantly, for 2 to 3 minutes or until the rice becomes translucent before adding the cooking liquid. Pilafs can be made on the stovetop or in the oven.

                betty o 
                Oct. 18, 2009 9:04 am
                I am delighted to locate the "Thai" recipes.I am not familiar with the method of cooking Thai, however, these recipes will allow me to explore other foods that I have enjoyed in restaurants, Thanks!!!
                Nov. 3, 2009 10:59 pm
                I have found that briefly frying rice in butter before cooking is another tasty possibility, if not the healthiest.
                Nov. 13, 2009 10:49 am
                I can never seem to get my rice right. It always seems over cooked. What can I do?
                Nov. 18, 2009 5:20 pm
                I am with you on that ayla47. I can seem to get my rice right either. it alsways comes out sticky and i am putting 2c rice 4c water, the only rice that i can cook perfectly is "uncle ben's" why is that, is that a different kind of rice.
                Jan. 13, 2010 11:42 am
                lived in Japan for a few years.. when I saw that even THEY were using a rice cooker... I decided it was for me! I say get a rice cooker...
                Jan. 21, 2010 5:15 pm
                I love my rice cooker and since I got it I love making rice. My favorite rice is Basmati rice. I am hooked on it. However it is more expensive and a little hard to find at times. You have to buy large quanity but it is really worth it.
                Jan. 24, 2010 10:10 am
                if you rinse your rice till the water runs clear it helps so the rice isn't as sticky.
                Mary Ann 
                Feb. 4, 2010 7:45 pm
                My perfect long grain rice: 3 tbs olive oil, 1tbs parsley, 1 1/2 cups of boiling water per cup of rice add optional:1 pkg chicken boullion (in powder form) or salt to taste. Make sure water is boiling before adding rice, stir, boil for about 5 mins uncovered, stir again and lower flame as low as possible then cover with a tight lid. Cook for about 20 min. then stir by scooping rice to turn it and fluff it up, cover for another 5 mins and it's done.
                Feb. 12, 2010 1:29 pm
                For Basmati rice u can use 1 n 1/2 or double the water depending upon the quality of the rice. Heat half the water n soak the rice in it for 20 mins. Boil the remaining water n then add the soaked rice with the water. Add in a little oil and salt as needed n cook covered, stirring in between, till u r left with just enough water that can be seen bubbling at the surface of the rice. At this stage reduce the heat to minimum and cover with lid.Let it cook for 20 mins and do not open lid. Turn off the heat, and let the rice stand for 10 mins. Rice is ready.
                Mar. 20, 2010 3:49 pm
                I always had sticky brown rice, but found on tv cooking show how to cook it. Boil 10 cups of water and add one cup brown rice. Bring to the boil again, then reducing heat to a med.low (bubbling good) heat for 30 minutes. Drain or strain in colandar or large strainer. return to hot pot. Great sucess!
                Mar. 29, 2010 7:12 am
                To Alicia: You are using too much water. Forget what the package says. Use the ration of 1 cup rice to 1 1/2 cup water or broth. Also, when I'm not in a hurry, I saute my dry, raw rice in a skillet with olive oil until it turns white (you can cook until it turns a tan color for a slightly nutty flavor which is good too) and then boil as usual.
                Apr. 21, 2010 2:35 am
                My mother and everyone here in this country always added about 2-3 TBSP of Olive oil and about 3/4 TBSP for salt for servings of 4-6. I've always tried to make rice, but seem to always add too much water and having to pour some of it out and then it gets sticky. Making rice is my biggest challenge!
                Apr. 21, 2010 8:03 am
                Does anyone cook rice in the crockpot? I'm having a large group for a meal, and want to simplify things. Thanks!
                Apr. 30, 2010 4:59 pm
                I have not tried cooking rice in my crock pot. It takes so long to heat up to the correct temperature (warm, low, and high) that it's a hasel. However, I cook everything else in my crock. I love my crock. XD
                May 8, 2010 4:47 pm
                thank you so much for your great instructions. they work perfect denise
                May 9, 2010 11:46 pm
                Back home we have a rice called "Tastic Rice", it appear to be a long grain white rice. This rice cook perfect every-time, now that I am not living there, I have to make use of Basmati or some of the rice mentioned in this article and I just can't get it right! Thank you for the information.
                May 11, 2010 2:03 pm
                Get a rice cooker. Not the glass lid kind, but the one that locks. I have a glass lid kind and I have to put a paintbrush in the steam hole. Don't use so much water (almost equal amounts of rice to water [1 cup rice to 1.25 cup of water]) and add just a small bit (like 1/2 teaspoon) of vinegar to the water. Also, I rinse all kinds of rice (even white) at least three times. Great FLUFFY rice every time. Yum!
                May 12, 2010 10:37 pm
                The rice cooker is the only way to go. There are marks on the side of the pot that show you how much water to add, depending on how much rice you put in. The 'cup' that comes with some cookers is not an actual measured cup but about 3/4 cup. My mother in law always made perfect Chinese rice and she always said 'equal parts of water and rice'. Never failed for her.
                May 12, 2010 10:37 pm
                And don't forget to wash the rice. Rinse it at least 2 to 3 times.
                Mary Ann 
                May 13, 2010 12:28 am
                Do you rinse before or after cooking? I have heard both ways.
                May 13, 2010 11:13 am
                Cooking Rice in a pressure cooker is fast and reliably consistent: 1 c water in cooker. Find metal or pyrex bowl that fits in cooker. Add 1 c white rice, 1 2/3 c water to the bowl. Bring to pressure, set timer for 5 minutes...that's it. Reduce pressure quickly or slowly - doesn't matter. This rice freezes well in a square GLAD container with the blue top. A minute in the microwave, it's good to go. Great for fried rice, great for you-name-it!
                May 17, 2010 9:38 am
                One way to get extra fluffy Basmati rice is to soak it in 2x the amount of water for a few hours, drain and rinse a few times, boil 2x the amount of water on the stove, then pour the rice in and lower the fire. Cook for about 20 mins.
                May 24, 2010 10:53 am
                I LOVE cooking Basmati rice! It has the best flavor and fragrance! I found that I can cook it in the oven and then I can be busy with other dishes on top my stove. I pre-heat the oven to 450 degrees. I use a glass casserole dish with a tight fitting lid that is all oven safe. First I rinse my rice really well. Then I put some olive oil in the bottom of the glass dish. I boil water in my coffee pot because it is the fastest way. I use a consommé mix which is sort of like a chicken soup bouillon powder. I add that to a Pyrex measuring cup, pour in the boiling water and stir this really well. After letting my rice drain from rinsing, I pour it into the glass dish, drizzling a little more olive oil on top. I stir in the boiling water with seasonings. Sometimes I add dill weed to the rice. Then I put a piece of foil on top of the dish before adding the tight fitting lid, to give it a really good seal. Pop this into the oven for 35 minutes, and out comes an amazing pot of rice!
                Jun. 3, 2010 6:53 pm
                Even my 13 year old son can cook rice the way I do. We're not even using a rice cooker. There are rice which need the same amount of water like 1 cup of rice to 1 cup of water. But there are rice which need double the amount of water or even more When the rice is boiling, you could see if the rice needs additional water, just add a little more until it looks just the right amount. If it looks like there's so much water just take some of the water out of the pan. Cooking rice is like experimenting. If you buy different rice all the time, you have to experiment on it all the time. But always try the 1 cup rice to 1 cup water, then if it looks like it needs additional water then add little water until you get the right amount. If you cook rice often you'll get use to cooking different types of rice. If this is kinda hard for you, try buying same rice all the time. In this way you will be able to master how to cook it.
                Jun. 8, 2010 10:42 pm
                it 2 parts water one part rice will thats just for rice
                Jul. 16, 2010 4:11 am
                Basmati rice is the only way to go, awesome flavor and always turns out.
                Jul. 31, 2010 7:44 am
                Thank you for the article, rice was delicious, exactly how I wanted it but until today, never was able to cook it right...
                Aug. 18, 2010 9:55 pm
                I am cooking rice for 300 people and was going to use oven roasters. I am wondering how long I would need to cook it for. If anyone knows or has some good info on cooking that much rice, I would appreciate it.
                Sep. 12, 2010 9:08 am
                Which rice is short and kind of stubby? I see it magazine pictures but never in the stores.I'm just a new cook at 61 because I've just finally settled down to life.Just discovering how much fun it is too.
                Sep. 25, 2010 12:50 pm
                You may think I am crazy, but I have perfect rice every time with this simple easy oven recipe.Preheat oven to 325, 2 cups of water, 1 cup rice , good pinch of salt and 2 or 3 tablespoons butter, into glass casserole dish, cover tightly with lid and bake for 1 hour. Do not remove lid during cook time. Remove from oven after cook time and let stand on stove (lid on) for 10 minutes. Fluff with fork. Could not be simpler! No more sticky pans, or over or under cooked rice. My grandma showed me this many years ago when she didn't want to hang around the stove. I use this method on white rice only.
                Sep. 25, 2010 1:43 pm
                Ooops! Temp above should be 350 and not 325. Just proofed and saw my mistake.
                Sep. 30, 2010 4:51 am
                For those who are not familar with Thai food recipes, check
                Dec. 11, 2010 1:56 pm
                Which rice is short and kind of stubby? Perhaps you're thinking of arborio rice, which is what you use to make risotto. A bit more difficult to make as you have to stir and stir ans stir it - but very tasty!
                Dec. 26, 2010 12:55 pm
                I cook long grain rice in the oven and it always comes out perfect with either white or brown!
                Jan. 1, 2011 8:40 am
                Here's a "no measure" solution. Wash your raw rice in cold water quickly, and transfer to your cooking utensil, which must have a close fitting lid. Does not matter what size or shape. Cover the rice with cold salted water so that when you just touch the surface of the rice with the very tip of your index finger, the water comes to the first knuckle joint of your finger nearest the rice. Cover, bring to thw boil, stir once, reduce the heat to minimal for 15 minutes, switch off the heat and leave covered for 25 minutes. Perfect rice - simple!
                Jan. 6, 2011 8:14 am
                Bring 1 cup white rice + 1 1/4 cups water to the boil. Cover with tight lid and put in pre haated oven for 20 minutes. Uncover and fluff with fork and ready to serve
                Jan. 18, 2011 9:45 am
                I attempted twice yesterday to make rice in a rice cooker and both times it turned out sticky. I did notice that the lid was "spitting" through the tiny air hole. Does anyone think that this might be the problem? At this point, I'm wondering if I should throw out the rice cooker!
                Jan. 25, 2011 4:22 am
                What about using the microwave to cook your rice?
                Jan. 27, 2011 3:45 pm
                my problem is my husband. He peaks to see what's cooking. I've tried to break him of this habit so I can see if my rice turns out like it should. after 18
                Jan. 27, 2011 3:46 pm
                my problem is my husband. He peeks to see what's cooking. I've tried to break him of this habit so I can see if my rice turns out like it should. after 18
                Jan. 31, 2011 2:11 pm
                Perfect rice is probably the only good thing I can say about a electric stove. I use 1 cup rice 2 cups water bring to boil on med-high heat. when it starts to boil turn the burner off put the lid on and walk away. After half hr or so you have perfect rice. If not repeat. I have never had it over cook this way. It may take a few tries till you come up with the right number on your stove. On one stove I turn it on 3 the other stove I have to use 5.
                Feb. 26, 2011 9:09 pm
                I never made rice very good until I got a pressure cooker! Now it comes out perfect every time! White rice cooks for 4-6 minutes, turn the stove off and 15 minutes later your fluffing! Brown takes about 10-12 + 15 minutes. The secret is the bowl in the pot method. This thing beats a rice cooker any day. Due to pressure it brings up the boiling point to about 250* instead of 212*. That’s why it can cook so fast. Just make sure you rinse it and follow the instructions with the cooker, at least on mine it had a good reference book. (I got a 6 quart Presto fairly reasonable priced under $50.) Help can be found at I hope you can get to know my new best friend too. Happy cooking:) -Richey
                Mar. 31, 2011 7:11 am
                Has anyone ever made wild rice in the slow cooker?
                Apr. 2, 2011 6:20 pm
                I've been told, to mix my rice every so often to keep the rice cooking evenly and not burn on the bottom. Here, opening pot is obviously a big no no. The rice cooker has been the sure way, but now i don't have one, so I've been trying different techniques. The rice:water ratio is a huge factor of getting it right. Anyone know if there is a fix for finding after the 20mins there was too much water?
                Apr. 7, 2011 2:47 am
                I'm from a country that has rice as one of our staple food and I grew up planting rice, harvesting them, grinding, and storing them. I've learned how to cook 3-4 different ways to cook rice and to make savoury and sweet dishes out of rice. This one is very much so how I cooked rice in the past. Now, we use rice cooker and mix it up a bit after it's done and recook it for a bit to allow it to fluff a bit more. We also add pandan leaves or wrapped the rice in banana leaves just to give an additional lovely smell that I can't describe here. Gosh, now I miss my childhood.
                Apr. 9, 2011 1:53 pm
                I recently read an article about someone who always has sticky brown rice she was told to boil it like pasta. You can do a search if you like and want real measurements-but I just throw my brown rice in a pot of boiling water-let it cook 15-20 minutes -I just check it ocassionally -then drain and throw it back in the pot to steam dry-perfect brown rice every time -i don't measure or worry about it any more!
                Apr. 15, 2011 9:00 pm
                I use Uncle Ben's white rice in the orange box. I've never had problems cooking rice using their directions. I don't recall them off-hand but it's easy. 1/4 cup of rice makes 1 cup cooked rice. Easy as pie. Always turns out nice and soft and fluffy.
                Apr. 18, 2011 10:45 pm
                In the Middle East, no housewife, cook, chef, etc will do rice like this. We heat a tablespoon of oil to very hot, add the rice, mix it so it is all glazed and then add 2 cups water for each cup of rice, cover and check after 8 minutes. If no water is in the bottom of the pot, it's ready. Never fails.
                Apr. 24, 2011 5:44 pm
                I cook white or basmati rice in the microwave with perfect results every time! Just follow directions shown on most rice packages. While rice is cooking you can be preparing other dishes.
                May 12, 2011 8:36 am
                i cook basmati rice. Never fails. 1 cup of basmati rice and 2 cups of water (double water),a tablespoon of butter and salt(instead water use broth or water and vegeta always use the imagination)reduce heat and simmer for 10 min.covered. Let stand,covered for an additional 5-10min. and after remove the lid.Finally fluff the rice with the fork and will be perfect rice. Same with Jasmine rice .
                May 12, 2011 9:52 pm
                Do you all realize that rice is supposed to be sticky? (I am reading lots of complaints that it turns out sticky.) ;) If it weren't sticky, it would be nearly impossible to pick up with chopsticks. If you want loose rice, use minute rice. Long cooking rice is "right" when it turns out sticky. (For the record, I use equal parts rice/water, except for high altitude: I add extra 1/4 cup water per cup rice.) I think the real trick is making sure you don't turn the heat down 'too' much after boiling. You have to keep it simmering at a very low boil. Enjoy! and Thanks for all the good ideas!
                May 14, 2011 10:17 am
                Maria Bouma: Thank you for your comment. I would very much like more Asian recipes added to this site that are directly from their culture. Thanks,Tom
                May 17, 2011 2:06 pm
                My creole gramma taught me to measure the water by the first knuckle on your index finger. Add rice to the pot and cover it with water until it comes up to your first knuckle. It's never failed me.
                Jun. 4, 2011 4:39 am
                If you cook rice this way, you will end up with sticky, clumpy rice. About 30 years ago, a woman told me why this was. First, cook your rice in a lot of water, much more than it can absorb. Cook long grain white rice for 18 minutes. Drain and rinse with hot water. You will have the best rice ever cooked this way. The extra water rinses away the starch that makes sticky rice.
                Jun. 4, 2011 7:15 pm
                HELP PLEASE I have a crockpot/deep fryer goes between simmer, 200 degrees to auto fry, 400degrees what temp do I use to cook white rice?
                Jun. 5, 2011 12:49 pm
                I cook 2 cups of brown rice with 1 cup of whole grain quinoa.I use the rice cooker.The cooked rice comes out perfect.
                Aug. 24, 2011 7:48 pm
                Thank you so much for this "How to cook rice" page. My brother always teases me because he says I can cook anything, except rice. Hopefully this will make me a rice pro.
                Chef GordonR 
                Aug. 26, 2011 4:56 am
                An alternative is just to place your rice into plenty of water and boil. I allow about 80gms per person which should leave some for other uses later. Once boiled, reduce heat to low and keep the lid on. One needs to test the rice occasionally so that it is "al diente" not quite soft but still slightly crunchy. About 15 mins. remove from pan and place into sieve. To remove any sticky starch remaining rinse the rice with boiling water. Leave to stand for five minutes and either serve or chill for other rice dishes.
                Sep. 5, 2011 1:36 pm
                Does anyone know how to make rice with a chicken in a pot? Long ago, a Persian friend served an incredible crispy rice over chicken. She turned the pot over a big serving platter and thenalmost peeled delicious rice from the pot's bottom. I was wonderful. I would make it if I knew what it was called (and where to find the recipe).
                shammim Mziray 
                Sep. 13, 2011 3:35 am
                Miss TFG, I think the name for the rice with chicken in a pot is known as PILAU, it smells marvelous because there are some spices used for it.
                Sep. 29, 2011 5:09 am
                For PERFECT cooked rice. Put as much rice as need in appropriate sauce pan. Take your hand, putting down into the pot, and with the MIDDLE FINGER gently touch the rice surface (not “pushing” in to the rice). Add water till it reaches the FIRST knuckle line of you MIDDLE FINGER. Add a TINY bit of cooking oil and salt to the water, and cook as usual. This works, NO MATTER “how much” rice is used.
                Oct. 16, 2011 3:31 pm
                Nuts to the statement that white rice is highly refined and doesn't need rinsing.ALWAYS rinse your rice until the water runs clear. If you live is a desert climate as we do, it will help hydrate the rice, but, rinse the rice ,you will be happier with the result..
                Nov. 7, 2011 9:01 pm
                For the brown rice lovers: Microwave 1 c Rice and 3 c water in Pyrex or M'wave safe bowl. Do NOT cover. Cook @ 100% for 10 minutes and then at 60 or 70% (depending on your m'oven) for 20 minutes. Unbelieveable PERFECT rice. Stir it up and let it set for a few minutes. Happy Rice!! Brown rice is sooooo healthy and here is an easy way to prepare.
                Nov. 8, 2011 12:45 pm
                I only make rice (white) in my rice cooker. I put in a little salt, garlic powder, and fresh thyme, rosemary, bayleaves, and every other herb I may have on hand. Close the lid and you are done. This is perfect to serve with gumbo or red beans. Or just eat it alone.
                Nov. 13, 2011 1:44 am
                allthe years i have cooking can'tcook rice
                Dec. 17, 2011 5:32 pm
                Thank you for this article. I can cook so many exotic dishes but I always mess up rice which should be so simple. Thanks!!
                Jan. 4, 2012 2:46 am
                I have a rice cooker and it makes the most perfect rice every time. You can make white, brown, basmati, congi and even oatmeal in it. Best investment I ever made. set it and forget it.
                Feb. 9, 2012 10:34 pm
                I've never had to use a rice cooker because I've cooked rice in a pot ever since I can remember and it always comes out right, no matter what type of rice I cook. People should learn how to cook rice in a pot and not waste money on a rice cooker. It's so easy. :)
                Feb. 10, 2012 11:04 pm
                I had trouble cooking rice also so, bought a rice cooker. Big waste of money. It boils over every time I use it and I found I can cook rice in a pan faster and not have a big mess. I bring it to a boil, reduce heat, cover and simmer for about 15 min. Then turn off heat and let it set for about 10-15 min. It works great and it tastes great also.
                Feb. 27, 2012 7:33 am
                I leave my rice in the rice cooker over night all the time. I also have been taught to always rinse your rice at least three times with cold water. If you're a rice connoisseur, you'd own a a rice cooker. Very Convenient and a great time saver.
                Mar. 4, 2012 5:53 pm
                Can anyone help me .I need to make enough rice for 100 guys for a wild game dinner
                Mar. 30, 2012 5:13 pm
                alicia youre doing your rice correctly... next time add 2 tblsp butter or margarine serge
                Apr. 5, 2012 5:22 pm
                Microwave rice -- all the time. Any rice rinse or not--measure out 1 cup of rice with two cups of LIQUID, can be stock,half white wine and half water, add butter, dill, petit pois peas, 1/2 bos of frozen chopped spinach squeezed out with dill -- whatever you want. Put all in a bowl with a lid, microwave on high for 21 minutes. Take off the lid, fluff with fork and eat. That's it. Always perfect and headache free. Promise. Be creative with the 2 cups of liquid.
                Apr. 21, 2012 2:23 pm
                This recipe is PERFECT!
                Chief for Hundreds 
                May 12, 2012 5:47 am
                I was taught by a lady from India. The first step she taught me was to wash the rice because it is dirty. You measure what you want and then rinse it with clean water until the water run is clear when you dump it off the rice. Next you put equal amount of water with rice. 1 cup rice to 1 cup water. Always 1 to 1. Then add a dash of olive oil and you heat. Heat water, Rice, and olive oil and salt to taste (optional) on high until boils stir constantly. When water boils, tune down to low. Put top on the pan and Cook on low for 20 minutes. Here is the trick: Don't under any reason take the top off the pan for 20 minutes. You don't need to see... Perfect rice everytime!
                Feroza cooper 
                Jun. 12, 2012 7:50 am
                Why all the hassle ! Take any amount of rice, washed,and add to a larger amount of boiling, salted water and some oil. Let it cook on a rolling boil, with out lid. Check after a few minutes and when done, drain out in a colander .
                Jun. 20, 2012 12:16 pm
                Add caramelized onions and garlic ( not too much) to chicken broth instead of using water. You can also use 1 buillon cube to 1 cup of water. Remember the butter. Delicious flavorful rice. Season with pepper to taste, a bit of salt if needed.
                Aug. 6, 2012 2:46 am
                I am looking for a rice strawberry recipe. I had this at a potluck once years ago and to this day cannot find any recipe for it, It was in a sweet sauce, White rice and strawberries. It was to die for. If nothing else could you help me with some kind of sweet (honey) sauce that will go with this? thank you
                Aug. 27, 2012 10:54 am
                Try the microwave. 1 cup of (Uncle Bens-is all I ever use) long grain white rice, 2 cups water, 1 teaspoon salt, and 2 tablespoons margarine(spray a micro safe dish/lid w/cooking spray first-use a 2 1/2 quart or 4 quart to double this method). Stir and cover with lid. Place in center of microwave. Cook on high for 5 minutes, remove lid and stir again- be sure to use pot holders. Replace lid and reset time for 17 minutes on medium/ 50% power. Cook addition 2 to 3 minutes more if water has not cooked down completely. Let stand for 5 minutes. Fluff with fork. I spray with basic vegetable cooking spray and fluff because I usually leave out the margarine. This was in the cookbook that came with my first microwave in 1981. I have not cooked white rice any other way since!
                Nov. 14, 2012 1:34 pm
                Finally, I got it right. Thanks for the recipes and tips. I have cooked Italian, Mexican and American dishes but now I can try oriental. Oh yes,and my favorite; Popeyes cajun rice
                Jan. 17, 2013 6:25 am
                I can't cook rice worth a lick :)
                Jan. 27, 2013 3:20 pm
                I'm so happy I found this recipe!! My rice came out perfect! I found that using a liquid measuring cup works the best to measure out the rice and water! Thanks!!
                Feb. 10, 2013 3:13 pm
                I cook rice just like I would pasta in a large pot of boiling water for about 15 minutes for long grain white rice. Drain and serve...easy!
                Feb. 22, 2013 4:37 pm
                Yay I can make white rice without a rice cooker!!! Thank you!
                Mar. 2, 2013 10:41 am
                Why does my wild rice always come out gooey and sticky?
                Dec. 22, 2013 8:42 pm
                I live at high altitude, and this rice came out perfect! I never thought I'd be excited about a pot of white rice :-)
                Feb. 26, 2015 12:48 pm
                How do you cut and paste off the different methods of cooking rice
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