No fuss – this is the easiest way to cook rice in a pan. We eat a lot of rice, so I make it several times a week. This method has been tested hundreds of times. It’s how I’ve cooked rice for decades and for me it’s the only way. Do you rinse the rice? Stir it? Drain it after cooking? All those questions are answered below.
“Never knew that cooking rice could be this easy! I’ve always ended up with a lumpy mess, but this is utterly brilliant.
Thank you, thank you thank you 👏”
– Jacqui Tiye Mullaney
Nicky’s Notes
I learned this method from my mum and have used it ever since. Her rice saucepan from my childhood is still in use. At university I noticed many people struggled to cook rice: soggy, hard or burnt rice was common, and some treated rice like pasta by boiling and draining it — which often created a gloopy mess. I realised most people didn’t know how to cook rice on the stove properly.
This post outlines the simple method I (and my mum) use for long-grain white rice. I’ve adapted it only slightly when switching from gas to induction, and I include notes for both. Follow the tips below and you’ll get reliable results every time.
Here are my most important tips. Once you have these down, cooking rice becomes straightforward.
Table of Contents
- Nicky’s Notes
- Top Tips
- How to make rice
- What to serve with rice
- How to cook rice Recipe
- More amazing rice dishes
Top Tips
Use regular long-grain white rice — not the easy-cook variety. Easy-cook rice has a different finish that can reduce flavour absorption and makes it less suitable for dishes where the rice should soak up a sauce or for fried rice. I only use easy-cook rice for specific recipes like stuffed peppers where a different texture is desired.
No. If you buy decent quality rice you don’t need to rinse it. Rinsing removes surface starch but with good rice you’ll only get slight clumping, which is easy to separate with a fork. I prefer rice to hold a little together rather than become overly dry.
Choose a smaller saucepan rather than a large one. Heat distribution matters because you cook on a low setting. For about 4–6 portions use a 1.8–2.2 litre (1.5–2 quart) saucepan.
Bring the water to the boil first, then add the rice. The water amount determines how much rice to add.
A good guideline is one part rice to one-and-a-half parts water. Adjust slightly depending on your pan and hob.
How to make rice
#1 Add the water
Fill a small saucepan roughly one third full with water for about six portions.
#2 Add the long grain rice
When the water is boiling, pour the rice into the center of the pan. Add rice until a spoonful or so sits above the water line — this visual approach works well.
#3 Stir & add the lid
Give the rice a quick stir to make sure the grains are submerged, then cover with a lid.
#4 Turn the temp down
Immediately reduce the heat to the lowest setting that maintains a gentle simmer. On gas use the very lowest flame; on induction or electric you may need a slightly higher setting — for my induction hob level 5 of 9 works. If you can identify the setting that holds a rolling boil, reduce by about three settings for cooking rice.
#5 Leave it alone!
Cook undisturbed for 20 minutes. This lets the rice cook evenly without burning. Avoid lifting the lid or stirring — opening the pan lets heat escape and interrupts the gentle cooking. If you feel you must check, one peek at 15 minutes is enough. After 20 minutes the rice should be tender with no water left to drain. If it’s still firm and the pan is dry, add a splash of boiling water, replace the lid and cook a little longer. Rice tolerates some extra low heat cooking, so slight overcooking at low temperature won’t ruin it.
When cooked there should be no water to drain. If serving immediately (not for fried rice) fluff the grains gently with a fork to separate them.
Once you master these basic steps, cooking rice becomes easy and reliable.
What to serve with rice
Rice pairs with countless dishes. Some favourites include:
- Sesame Chicken — a crowd-pleaser
- Chicken Tikka Masala
- Crispy Chilli Beef with broccoli
- Slow Cooker Butter Chicken — great for gatherings
- Beef Massaman Curry — tender, flavourful beef
- Korean Fried Chicken — a crispy favourite
- Pork Katsu Curry — a tasty alternative to standard curries
- Chilli Con Carne — a regular at our house
- Sticky Chinese Pork Belly — a treat meal
- Slow Cooker Spicy Chicken Curry — fills the house with aroma
- Peanut Butter Chicken — quick, mild and family-friendly
Please note: These instructions are for long-grain white rice only. Other rice types, including brown rice, require different water ratios and cooking times. If you’d like a guide for other varieties, mention it in the comments and I’ll cover them.
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How to cook rice
Ingredients
- 900 ml (3 3/4 cups) water
- 540 g (2 1/2 cups) long grain rice (not easy cook rice)
Instructions
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Bring the water to a boil and pour in the rice (no need to rinse). Stir so the rice is covered, put a lid on the pan and cook for 20 minutes on the lowest heat on your smallest burner; use low-medium for induction.900 ml (3 3/4 cups) water, 540 g (2 1/2 cups) long grain rice
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After 20 minutes, turn off the heat and remove the lid. Fluff the rice with a fork. Note: the rice will stay hot for up to 30 minutes if you leave the lid on with no change to texture or flavour.
Notes
Nutrition
Nutrition information is an approximation.
This post was originally published Sept 2019 and has been updated with additional information.
More amazing rice dishes
Sides
Rice Cooker Coconut Rice
Asian
Chicken Fried Rice
Sides
Pilau Rice Recipe
Sides
Thai Sticky Rice (rice cooker and saucepan method)
Asian
Nasi Goreng – Indonesian Fried Rice
Asian
Special Fried Rice Masterclass
Sides
Onion Fried Rice
Asian
Egg Fried Rice
Some links on the original site may be affiliate links. Nutritional information is approximate and can vary.