By Hannah Brooks

Good stovetop rice needs a measured amount of water, low heat, and a few minutes to rest after cooking. Long-grain white rice is a useful place to start: the grains stay separate when you rinse away excess surface starch, keep the lid on, and avoid stirring while the pot simmers.

This method makes about 3 cups of cooked rice, enough for four side portions. Check the package directions if your rice brand lists a different water ratio or cooking time.

Ingredients

• 1 cup long-grain white rice
• 1 1/2 cups water
• 1/4 teaspoon kosher salt, optional
• 1 teaspoon butter or oil, optional

Rinse and drain the rice

Put the rice in a fine-mesh strainer and rinse under cool water, moving the grains gently with your fingers. Continue until the water looks less cloudy, then let the rice drain for a minute. Rinsing removes loose starch from the surface, which helps limit gummy patches. If the rice is enriched, follow the package directions; some brands advise against rinsing because nutrients have been added to the grains.

Bring the water to a boil

Add the drained rice, water, and salt to a small saucepan with a tight-fitting lid. Stir once so the grains are level. Bring the water to a boil over medium-high heat. As soon as it boils, cover the pot and turn the heat to low. The water should simmer gently. If it bubbles hard, lower the heat further or move the pan to a smaller burner.

Simmer without lifting the lid

Cook for 15 to 18 minutes, or for the time listed on the package. Keep the lid closed while the rice cooks. Each time it is lifted, steam escapes and the temperature drops, which can leave the top layer firm while the bottom gets soft. Avoid stirring too. Stirring releases more starch and can break the grains.

When the time is up, tilt the pan slightly. If water pools at the bottom, cover it again and cook for another 2 to 3 minutes on low. If the rice looks dry and some grains are still firm, sprinkle in a tablespoon of water, cover, and give it a few more minutes.

Rest, then fluff

Turn off the heat and leave the pot covered for 10 minutes. This rest lets the moisture settle through the grains. Remove the lid and fluff gently with a fork, lifting from the bottom instead of mashing. Add butter or oil if you like, then taste and adjust the salt.

Fix common rice problems

If the rice is mushy, the pot may have had too much water or the heat may have been high enough to break the grains. Next time, measure the water and keep the simmer low. If the rice is firm in the center, add a little water and continue steaming with the lid on. If it sticks to the pan, use a heavier saucepan and lower the burner once the water boils.

Different rice varieties need different amounts of water and cooking time. This ratio is for long-grain white rice. Brown rice, short-grain rice, and some fragrant varieties should be cooked according to their package directions rather than using the same timing.

Using broth or adding flavor

Replace some or all of the water with low-sodium broth for a savory side. A small pat of butter or teaspoon of oil can go into the pot before heating. For a simple pilaf-style base, cook a little finely chopped onion in the butter first, then add the drained rice and stir until the grains are coated. Pour in the measured liquid and use the same covered simmer and rest.

Store leftover rice safely

Spread extra rice in a shallow container and refrigerate it promptly. FoodSafety.gov advises chilling perishable food within two hours, or within one hour when the temperature is above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below. Reheat rice until steaming hot throughout, adding a spoonful of water to loosen the grains if they have dried out. See the FoodSafety.gov food-safety guide for safe handling advice.

Once this basic method feels familiar, the same pot of rice can go alongside a quick dinner, form the base of a grain bowl, or become fried rice after it has been cooled and stored safely.