How to Cook Rice on Stove
I’ve received so many questions about how to cook rice on the stove, especially in Korean/Japanese style, using medium- or short-grain rice. This type of rice is slightly sticky – not as sticky as sweet rice, but still deliciously clings together, making it perfect for various dishes. Today, I’m sharing my tips on how to cook rice perfectly every time on the stove at home.
Introduction to Perfect White Rice
Learning how to cook rice on the stove is a game-changer for anyone who loves Asian cuisine. Whether you’re preparing a simple meal or a complex dish, perfect rice is the foundation. This guide will show you how to achieve that ideal texture and taste, ensuring your rice is always on point.
Ingredients
To cook perfect rice, you’ll need:
- 1 1/2 cups white rice (Medium grain/short grain rice)
- 2 cups cold water
Instructions
Rinse the Rice:
In a thick-bottom pot, add the rice. Wet the rice with enough cold water and drain. Rub the rice with your hand; you will see the water turn white and milky. Rinse off the milky water and drain. Repeat this process 4 to 5 times until the water is clear.
Prepare for Cooking:
On the last rinse, drain the water as much as possible. Add enough water to cover the rice and let it sit for 30 minutes. (You can skip this part, but then you must change the water ratio from 1 1/2 cups to 2 cups. This soaking process helps the rice cook more evenly.)
Drain the rice, add 1 1/2 cups water, and cover the pot.
Cook the Rice:
Bring the pot to a boil over high heat. As soon as it starts to boil, stir the rice with a spoon.
Put the lid back on, reduce the heat to low, and simmer for 10 to 12 minutes.
Rest the Rice:
Remove the pot from the heat and let it rest for 5 to 10 minutes. Do not open the lid during this time; the rice will absorb the steam and finish cooking.
After resting, mix the rice from bottom to top with a spoon. Enjoy your perfectly cooked rice!
Can You Use a Rice Cooker?
If you have a rice cooker, you can definitely use this recipe. Follow the same ingredients and preparation steps. The cooking method will differ since your rice cooker will handle that for you after you press a button. This method ensures perfect rice with minimal effort.
There You Have It!
I hope this guide on how to cook rice on stove helps you achieve that ideal texture every time. Perfect rice is the cornerstone of many delicious dishes, so mastering this technique is essential. Now you can enjoy all other delicious Asian at Home Recipes with this perfect white rice! 😀
How to Cook Rice on Stove
- Total Time: 25 mins
- Yield: 3 1x
Ingredients
- 1 1/2 cups white rice (Medium grain/short grain rice)
- 1 1/2 cups cold water
Get Recipe Ingredients
Instructions
- Rinse the Rice:
In a thick-bottom pot, add the rice. Wet the rice with enough cold water and drain. Rub the rice with your hand; you will see the water turn white and milky. Rinse off the milky water and drain. Repeat this process 4 to 5 times until the water is clear. - Prepare for Cooking:
On the last rinse, drain the water as much as possible. Add enough water to cover the rice and let it sit for 30 minutes. (You can skip this part, but then you must change the water ratio from 1 1/2 cups to 2 cups. This soaking process helps the rice cook more evenly.) Drain the rice, add 1 1/2 cups water, and cover the pot. - Cook the Rice:
Bring the pot to a boil over high heat. As soon as it starts to boil, stir the rice with a spoon. Put the lid back on, reduce the heat to low, and simmer for 10 to 12 minutes. - Rest the Rice:
Remove the pot from the heat and let it rest for 5 to 10 minutes. Do not open the lid during this time; the rice will absorb the steam and finish cooking. After resting, mix the rice from bottom to top with a spoon. Enjoy your perfectly cooked rice!
Notes
Soaking rice for 30 minutes is optional, so it’s not included in the Prep Time.
- Prep Time: 5 mins
- Cook Time: 20 mins
10 comments
nice video. so how do you measure the water?
do koreans use pressure cookers? i know that would not be traditional but it might be useful in the bali bali way of life.
[…] ⅔ cup Cooked and cooled white rice […]
I love that you realistically adjust the water to rice ratio. Most recipes insist that it’s a 2 to 1 ratio of water to rice. Which is way too much water. It also depends on what point above sea level you live as well as regional humidity.
I found your method of cooking, then resting the rice, so interesting. I was floored after trying as to how well it worked. It’s not something I’ve ever seen done before with rice.
One tidbit I would add is that the easiest way to wash the rice, rather than fill the pot, drain, fill the pot, drain, would be to put the rice in a fine mesh strainer and rinse under running water using your same method of working the rice with your hand.
Great my recipe was helpful! You can was rice however you want to and works for you! 🙂 I like to doing it in the pot, so I can see the water color changes and I know when to stop washing. 🙂
I too love this recipe. Especially since I had not successfully cooked a pot of rice up until I saw this recipe/technique.
I found that washing the rice as you [Timothy] suggested prevents me from spilling rice into the sink while draining the water. Great tip.
Hi Seonkyoung! Can this technique be used for Jasmine rice?
Hi Seonkyoung! Can this technique be used for Jasmine rice too?
Only measure and cooking part, you don’t want to wash jasmine rice like that. I normally don’t wash Jasmine rice because I love the fragrance it has, but if you want to you can rinse just one time lightly.
Can you use long grain rice?
Hi,
When you use cups for measurements, am I ok to just use a large mug, as long as the ratio is 2 – 1.5? I am from the UK!