How to Cook Perfect White Rice on the Stove
Foolproof 2:1 water-to-rice ratio, a tight-lidded saucepan, no peeking, and an 18-minute steam for fluffy separate grains every time.
- Cook temp
- 212°F
- 100°C · preheat
- Total time
- 20 min
- 2 prep · 18 cook · 5 rest
- Rest
- 5 min
- Before slicing
Martha Stewart's Method for Perfect Stovetop Rice · Martha Stewart
Martha Stewart demonstrates rinsing long-grain white rice, simmering covered on low for eighteen minutes, and resting before fluffing with a fork.
- Target //Cook at Low Simmer (212°F / 100°C boil then reduce) for 18 mins.
- Doneness //Cook until visual doneness cue is met. Rest 5 mins before slicing.
- Golden Rule //The 2:1 ratio only works if your lid actually seals. If yours rattles, weight it down with a clean cast iron skillet or wrap the lid in a kitchen towel to trap escaping steam — the towel trick also absorbs condensation that would otherwise drip back and make the top layer mushy.
- Family Tweak //Stir in an extra pat of butter and a pinch of sugar after fluffing for a mild, buttery side that kids will actually eat.
Ingredients
- 1 cupLong-Grain White Rice, such as jasmine or basmati
- 2 cupsWater, cold from the tap
- 1/2 tspKosher Salt
- 1 tspUnsalted Butter, optional, for gloss and flavor
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Get to the point
- 1
Rinse 1 cup long-grain white rice under cold water until it runs clear.
- 2
Combine rice, 2 cups water, 1/2 tsp salt, and 1 tsp butter in a saucepan.
- 3
Bring to a full boil, drop to lowest simmer, cover tight, cook 18 minutes untouched.
- 4
Rest lidded off heat 5 more minutes, then fluff with a fork before serving.
Step by step
Tap a step to cross it offRinse the Rice
Place 1 cup long-grain white rice in a fine mesh strainer and rinse under cold running water for 30 seconds, swirling with your fingers, until the water runs mostly clear.
WhyRinsing removes surface starch — this is the difference between fluffy separate grains and one gummy clump.
Combine Everything Cold
In a 2-quart saucepan with a tight-fitting lid, combine the rinsed rice, 2 cups cold water, 1/2 tsp salt, and 1 tsp butter (optional).
WhyStarting cold gives the grains equal exposure to heat as the water rises, cooking every grain evenly from the outside in.
Boil, Then Immediately Reduce
Bring the uncovered pot to a full rolling boil over high heat. The moment it boils, drop the heat to the lowest possible simmer setting and slap the lid on tight.
WhyIf your burner runs hot, use a heat diffuser or slide the pot half off the burner — you want a lazy whisper of steam, not a rattling lid.
Cook 18 Minutes, No Peeking
18 minSet a timer for exactly 18 minutes. Do not lift the lid, do not stir, do not check on the rice.
WhyEvery lid lift dumps steam pressure — and steam pressure is what cooks the grains from the top down.
Rest Off Heat
After 18 minutes, pull the pot off the burner entirely and let it rest covered for 5 more minutes. Still no peeking.
WhyThis final steam rest redistributes residual moisture so the bottom layer is not soggy and the top is not dry.
Fluff with a Fork
Uncover the pot. Run a fork gently through the rice, lifting and separating rather than stirring, to break up any clumps and release excess steam.
WhyA fork lifts and aerates grains; a spoon smashes them flat and re-activates starch, making the rice gummy.
- Dad pro tip
- The 2:1 ratio only works if your lid actually seals. If yours rattles, weight it down with a clean cast iron skillet or wrap the lid in a kitchen towel to trap escaping steam — the towel trick also absorbs condensation that would otherwise drip back and make the top layer mushy.
- Kid & toddler adjustment
- Stir in an extra pat of butter and a pinch of sugar after fluffing for a mild, buttery side that kids will actually eat.
- Serve with
- Teriyaki chicken thighs · Slow cooker beef stew · Seared salmon with lemon
- Reheating
- Sprinkle 1 tbsp water over 1 cup cold rice, cover, and microwave 60 seconds — the water re-steams the grains back to fresh texture.
- Calories
- 205
- Protein
- 4 g
- Carbs
- 45 g
- Fat
- 1 g
Nutrition source: USDA FoodData Central #169756. Cook-time basis: Tested with 1 cup long-grain white rice and 2 cups cold water in a 2-quart heavy-bottomed saucepan with a tight-fitting glass lid over a gas burner.
Frequently Asked Questions
How do you reheat leftover how to cook perfect white rice on the stove without ruining the texture?
Sprinkle 1 tbsp water over 1 cup cold rice, cover, and microwave 60 seconds — the water re-steams the grains back to fresh texture.
How do I adapt this meal for picky kids or toddlers?
Stir in an extra pat of butter and a pinch of sugar after fluffing for a mild, buttery side that kids will actually eat.
What are the best side dishes to serve with this?
Recommended sides include Teriyaki chicken thighs, Slow cooker beef stew, Seared salmon with lemon.