How To Cook: White Rice on the Stove, by Casual Cooking on YouTube. 1 min 2 s.
- Video length
- 1 min 2 s
- Time to do it
- 25 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Measure 1 cup of white rice into the pot. Rinse it in cool water two or three times, swishing with your fingers, until the water runs mostly clear.
Drain the rice well and add 2 cups of cold water and a pinch of salt. The usual ratio is 1 part rice to 2 parts water.
Put the pot on the stove over high heat and bring the water to a rolling boil without the lid.
Stir once, then turn the heat down to low and put the lid on tightly.
Let the rice simmer gently for about 15 minutes. Keep the lid on and do not stir while it cooks.
Check that the water is absorbed and the rice is tender. If it is still firm, add 2 tablespoons of water and cook 3 more minutes.
Take the pot off the heat and leave it covered for 5 minutes so the rice can steam and firm up.
Fluff the rice with a fork and serve.
Tips and common mistakes
Do not lift the lid while the rice simmers, because the trapped steam is what cooks the top layer.
If the rice browns on the bottom, your heat is too high, so lower it and use a heavier pot next time.
Rinsing the rice removes surface starch and keeps the grains from turning sticky.
Questions
Can I use a different amount of rice?
Yes. Keep the 1 to 2 ratio, so 2 cups of rice need 4 cups of water. Cooking time stays about the same.
Why is my rice crunchy in the middle?
The heat was probably too high and the water boiled off early. Add a splash of water, cover, and cook on low for a few more minutes.
Can I use basmati or jasmine rice?
Yes, but they cook faster, so start checking at around 12 minutes.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
