Mastering stovetop white rice is the key to effortless, satisfying meals. With the right technique, each grain turns out light, tender, and separate—no mushy clumps, no guesswork.
Whether you’re cooking for a quick weeknight dinner or a feast, this simple method guarantees perfect rice every single time. Pair it with bold, flavorful dishes like Chicken Karahi or Kerela Fish Curry to soak up every last bit of rich, spiced sauce.
The beauty of this recipe is in its versatility—once you nail it, you’ve got a staple that complements everything from hearty curries to delicate stir-fries.
What Makes This Recipe Special!
- Never Mushy, Never Sticky – Mastering the right water-to-rice ratio gives you fluffy perfection every time.
- Pairs with Bold Flavors – The mild, pillowy grains soak up the intense, spiced goodness of Chicken Karahi and Kerala Fish Curry beautifully.
- Zero Special Equipment Needed – No rice cooker? No problem! Just a pot, a lid, and a little patience.
- Batch Cook Like a Pro – Make extra and store it for easy, stress-free meal prep throughout the week.
- Endless Possibilities – Once you perfect this method, you can use it as a base for everything from fried rice to grain bowls.
White Rice On The Stove Recipe
Cooking perfect white rice on the stove is simple and rewarding. Lightly toasted grains enhance flavor, while a controlled simmer ensures fluffy results. With just water, salt, and a little patience, you’ll have a versatile side dish that pairs beautifully with countless meals.
Equipment
- Medium saucepan with lid
- Measuring cups
- Wooden spoon or silicone spatula
- Fork for fluffing
- Stovetop burner
- Timer or clock
Ingredients
- 1 cup uncooked long-grain white rice
- ½ tsp salt
- 2 tsp unsalted butter
- 2 cups water
Instructions
- Melt butter in a medium saucepan over medium heat, then add the rice and stir to evenly coat the grains.
- Let it cook for about 1 to 2 minutes until the grains start turning opaque but not brown.
- Pour in the water and add salt, then bring the mixture to a boil.
- Lower the heat to the lowest setting, cover the pan, and let it gently simmer for 15 minutes without lifting the lid.
- Once the time is up, remove the pan from heat and keep it covered for another 5 minutes.
- Finally, use a fork to fluff the rice and serve warm.
Notes
- Rinsing the rice before cooking removes excess starch, preventing a sticky texture.
- Using broth instead of water adds extra flavor and depth to the rice.
- A tight-fitting lid is crucial to trap steam and cook the rice evenly.
| Nutrition | Value |
| Calories | 186kcal |
| Carbohydrates | 37g |
| Fibre | 1g |
| Fat | 2g |
| Protein | 3g |
| Cholesterol | 5g |
