Make Boiled Rice
Rice is one of those kitchen staples that can help round out a wide variety of meals. Whether you prefer white, brown, or basmati, rice can make a tasty side dish to any main course. But if you don't have a rice cooker, boiling rice on the stove top can sometimes be intimidating because it requires careful watching. Once you master the technique for boiling your favorite rice, though, you can whip up a pot in no time.
Contents
Ingredients
Boiled white rice
- 1 cup (195 g) medium- or long-grain white rice
- 2 cups (470 ml) water
- ½ teaspoon (2.84 g) salt
- 1 tablespoon (14 g) butter or oil (optional)
Boiled brown rice
- 1 cup (190 g) medium- or long-grain brown rice
- 1 teaspoon (5 ml) olive oil or sesame oil
- 2 cups (470 ml) water
- 1 teaspoon (5.68 g) salt
Boiled basmati rice
- 2 cups (380 g) basmati rice
- 3 cups (705 ml) boiling water
- Salt to taste
Steps
Boiling White Rice
- Rinse the rice in cold water. Before boiling white rice, it’s a good idea to rinse it. That removes any dusty starch that might be on the rice so it doesn’t stick together when it cooks. Place 1 cup (195 g) medium- or long-grain white rice in a strainer, and rinse it under cold running water.
- Rinsing the rice isn’t always necessary. Some rice may have more starch on it than others, though, so you may just want to get in the habit of doing it with every batch that you boil.
- Bring the water to a boil. Add 2 cups (470 ml) of water to a small saucepan, and place it on the stove at medium-high to high heat. Allow the water to heat until it comes to a roiling boil.
- When you’re making white rice, use a use a 1:2 ratio for the rice and water. That means for every 1 cup of rice you plan to make, use 2 cups of water.
- As it cooks, rice expands so it’s important to use a pan that’s large enough for the amount that you’re making. In general, a 2-quart (2.5 L) pan is large enough for 1 to 2 cups of uncooked rice.
- Add the rice and salt to the pot. Once the water comes to a boil, add the rice and ½ teaspoon of (2.84 g) salt and stir gently. Allow the pot to come to a gentle simmer.
- You can also add 1 tablespoon (14 g) of butter or oil to flavor the rice and keep it from sticking together as it cooks.
- Cover the pot and cook until the rice is tender. After the pot reaches a simmer, turn the burner’s heat down to low, and cover the pot with its lid. Allow the rice to cook for approximately 18 minutes. At that point, start checking its texture. When the rice is finished, it will be firm but not crunchy. You want it to be tender, so it’s okay if it’s somewhat sticky. However, make sure that you don’t cook it so long that it becomes gummy.
- Don’t take the lid off the pot before the 18 minute mark. It helps trap steam that aids in the cooking process, so if you remove the lid, it may take longer for the rice to finish.
- If you don’t have a lid for your pot, use foil to cover it while the rice cooks. Just make sure to cinch the foil around the edges so the steam can’t escape.
- If there’s still water left in the pot when the rice is finished cooking, you should drain it. Just tilt it over the sink to allow the excess water to drip out.
- Allow the rice to sit in the pot for several minutes. Once the rice is finished cooking, turn off the heat but leave the rice in the pot with the lid on. Let it sit and steam for another 5 minutes to finish off the cooking process.
- Fluff the rice with a fork and serve. Just before you’re ready to serve, take the lid off the pot and use a fork or spoon to comb through the rice and fluff it. Transfer the rice to a bowl or individual plates and serve.
- It’s a good idea to allow the rice to sit for another 2 to 3 minutes after fluffing before you serve it. That gives it some time to dry out so it’s not too wet and sticky when you serve it.
Making Boiled Brown Rice
- Rinse the rice in cool water. Just as with white rice, it helps to give brown rice a rinse before boiling it. That helps remove any dust and grit that may be clinging to it. Place 1 cup (190 g) medium- or long-grain brown rice in a strainer or colander and rinse it under cool water.
- Rinsing the rice before cooking can also improve its texture, so each grain is distinct and doesn’t stick to the others.
- Toast the rice in a pot. To bring out the nutty flavor of brown rice, you should toast it before boiling it. Place a 2-quart (2.5 L) pan on the stove, and heat 1 teaspoon (5 ml) olive oil or sesame oil in it over medium-high heat. Add the rice to the pan, and toast it until the rice is completely dry and the ends begin to look lightly toasted.
- You can also tell when the rice is finished toasting when it begins to give off a nutty aroma.
- Combine the water and rice in the pot. After the rice has finished toasting, pour 2 cups (470 ml) of water into the pan, and mix in 1 teaspoon (5.68 g) of salt. The water will steam and bubble when you first add it because the pan is hot due to the toasting.
- Bring the pot to a boil and reduce the heat. Leave the pot on the burner at medium-high to high heat, and bring the rice, water, and salt mixture to a complete boil. After the pot comes to a boil, turn the heat to low and allow it to reduce to a bare simmer before covering it with a lid.
- Make sure not to cover the pot until the contents stop boiling completely.
- Cook the rice for 45 minutes. After you’ve covered the pot, allow it to cook on low heat for 45 minutes. At the end of the cooking time, uncover the pot and look to see if the rice has absorbed all of the water. Test the rice to see if it’s no longer crunchy too. It should be tender but slightly chewy when it’s done.
- During the 45 minute cooking period, don’t uncover the pot. That will cause steam to escape, and the rice will need longer to cook.
- It’s okay if there’s a little water at the bottom of the pot when you check it after 45 minutes. If there’s more than 1 tablespoon (15 ml) of water, though, drain the excess into the sink.
- If the rice is still crunchy after 45 minutes, pour a bit more water if necessary into the pot and allow the rice to cook longer. Be sure to check on it in 10 minute intervals, though, until the rice is tender.
- Cover the rice and let sit for 10 to 15 minutes. When the rice is finished, remove it from the heat, and place the lid on the pot once again. Allow it to sit for approximately 10 to 15 minutes in the covered pot to get rid of some of its stickiness.
- Allowing the rice to sit also helps it dry a little so it doesn’t seem as wet and freshly steamed when you serve it.
- Fluff the rice and serve. Remove the lid from pot, and use a fork or spoon to rake through the rice and fluff it. Place it in a bowl or on individual plates to serve.
- Leftover brown rice can last between 3 and 5 days in an airtight container in the refrigerator.
Cooking Basmati Rice on the Stove
- Rinse and soak the rice. As with white and brown rice, you should rinse basmati rice before cooking it. Place 2 cups (380 g) basmati rice in a strainer, and rinse it under cold, running water to remove any dust or debris. Next, transfer the rice to a large bowl full of cold water and soak it for 30 minutes to an hour before draining it well.
- Soaking the rice isn’t entirely necessary, but it helps make the rice softer once it’s cooked.
- Place the rice in a sauce pot and add boiling water. Transfer the rice to a heavy sauce pot that has a lid. Add a pinch of salt, and then pour 3 cups (705 ml) boiling water over the rice.
- If you don’t have a lid for your pot, don’t worry. You can set a cookie sheet that’s large enough to cover it on top when the times comes.
- You can add as much salt as you like to taste. In most cases, ⅛ teaspoon (0.7 g) for each cup of rice is usually sufficient.
- Bring the pot to a simmer and then cover. Set the pot on a burner and turn the heat to medium-high. Allow the rice and water to come to a simmer, and just before it starts boiling and steaming once more, place a sheet of foil over the pot, pressing it all along the edges to keep the steam from escaping. Next, place the lid on top.
- Cook the rice on low for 15 minutes and then allow it to sit. After you’ve covered the pot, turn the heat to low. Leave the rice to cook for approximately 15 minutes. When the time’s up, remove the pot from the burner, leave the lid in place, and let it sit for another 5 minutes to steam a bit longer.
- During the 15 minutes when the rice is cooking, don’t remove the lid or foil to check on it. You’ll allow steam to escape, which can affect the cooking process.
- Fluff the rice and serve. After you’ve allowed the rice to steam for a few more minutes, remove the lid and foil from the pot. Use a fork to run through the rice and fluff it. Transfer it to a serving bowl and serve warm.
Tips
- If you make rice on a regular basis, you may want to invest in a rice cooker. It requires much less work to make rice than boiling it on the stove.
- It’s best to add salt to the water before you boil the rice rather than after the rice has cooked. That’s because the rice absorbs salt more easily during boiling. If you add it afterward, the rice may be too salty.
- Rice is a versatile food. You can serve it on its own as a side dish, use as the base for a salad or casserole, or fill burritos with it.
Things You'll Need
Boiled White Rice
- A strainer or colander
- A 2-quart (2.5 L) pan with lid
- A fork
Boiled Brown Rice
- A strainer or colander
- A 2-quart (2.5 L) pan with lid
- A fork
Boiled Basmati Rice
- A strainer or colander
- A medium-sized bowl
- A medium saucepan with lid
- Foil
- A fork
Related Articles
- Cook Rice with Chicken Broth
- Cook Yellow Rice
- Make Nigerian Style Jeloff Rice
- Make Rice Pudding
- Make Spanish Rice
