Use a heavy pot with a tight lid, rinse the rice, use a 1 to 1.5 ratio of rice to water, bring to the boil, then turn it right down and leave it alone for 10 minutes. No rice cooker needed, just a pan that seals well.
This is the traditional way rice was cooked long before rice cookers existed, and it still gives excellent results once you know the timing.
Step by step
- Rinse the rice in cold water two or three times until it runs mostly clear.
- Add rice and water to a heavy pot with a tight fitting lid, using 1.5 cups of water per cup of rice.
- Bring to the boil uncovered over high heat.
- Cover and turn the heat right down to the lowest setting. Do not lift the lid.
- Cook for 10 to 12 minutes, then take off the heat and leave covered for a further 10 minutes to steam.
- Fluff with a fork before serving.
Why the lid matters so much
Rice cooks by absorbing steam as much as by boiling. Every time the lid comes off, steam escapes and the rice cooks unevenly, which is the single biggest cause of a stovetop batch going wrong.
Common problems
Rice sticks to the bottom. The heat is likely too high, since a gentle simmer needs almost no visible bubbling. Rice is undercooked. Give it longer resting time off the heat before checking, since the last few minutes of steaming matter. Rice is mushy. Too much water for the amount of rice, so measure carefully next time.
Frequently asked questions
Can I peek while the rice cooks?
Try not to. Every time the lid lifts, steam escapes and the timing is thrown off, which is the main reason stovetop rice goes wrong for people.
Does this method work for brown rice too?
Yes, but use more water, around 2 cups per cup of rice, and simmer for closer to 35 to 40 minutes, since the bran layer takes longer to soften.
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- Heavy bottomed pan with a lid. Even heat and a tight seal for stovetop rice.
