How to Cook Rice on the Stove So It’s Fluffy and Tender Every Time

Even the most seasoned chefs swear by their rice cookers—so much so that many may not even know how to cook rice on the stove. But there's no need to run out and buy a special appliance to make that most basic and essential side dish. Rest assured: cooking rice the old-fashioned way is not only reliable, but it's also a skill worth mastering—one every home cook should have. Find out how to cook rice on the stovetop, no matter what type of rice you have, including the correct water-to-rice ratio, how long to cook it, and common mistakes to avoid.

The Case for Cooking Rice on the Stove

Stovetop rice doesn’t require fancy equipment or culinary intuition. With a pot, a lid, and an understanding of a few core principles, you can make rice that’s fluffy, tender, and perfectly cooked every time, from simple side dishes to the foundation of a larger meal. Cooking rice on the stove offers more control than “set-and-forget” methods. You can adjust the heat in real time, pay attention to texture, and adapt based on the type of rice you’re using. The result is better texture across the board: distinct grains when you want them, gentle stickiness when you don’t.

The Essentials of Cooking Rice

At its most basic, rice cooks by absorbing water and steaming. Get three things right—the water ratio, the heat level, and the rest—and the process becomes nearly foolproof. 

Rinsing rice before cooking is an essential first step. It removes excess surface starch that can cause rice to turn gummy, particularly with short- and medium-grain varieties. During cooking, gentle simmering allows the rice to absorb moisture evenly. Resting the cooked rice off the heat gives that moisture time to redistribute, resulting in an even, fluffy texture. 

How to Cook Rice on the Stove

1. Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs mostly clear. 
2. Combine rice and water: Combine the rinsed rice, the appropriate amount of water, and a pinch of salt in a medium pot with a tight-fitting lid.
3. Bring to a boil: Set the pot over medium-high heat and bring the water to a boil. Once boiling, give the rice a gentle stir to prevent sticking.
4. Cover and reduce heat: Immediately reduce the heat to low, cover the pot, and simmer gently until the water is fully absorbed and the rice is tender. Avoid lifting the lid—trapped steam is essential for even cooking.
5. Rest off the heat: Remove the pot from the heat and let the rice rest, covered, for 10 to 15 minutes.
6. Fluff and serve: Uncover the rice and fluff gently with a fork to separate the grains. Season to taste with additional salt.

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Choosing the Right Rice—and How to Cook It

Not all rice absorbs water at the same rate. Grain length, processing, and whether the bran is intact all affect how much water rice needs and how long it takes to cook. That’s why stovetop rice recipes aren’t one-size-fits-all, and why using the correct ratio for each variety is essential.

Short-Grain White Rice

Short-grain white rice, like sushi rice, releases more starch than long-grain varieties, creating plump, sticky grains that cling together. Rinsing before cooking is especially important with short-grain white rice. It removes excess surface starch while preserving the rice’s natural stickiness.

Long-Grain White Rice 

Long-grain white rice, like Jasmine and Basmati, cooks up fluffy with tender, distinct grains. It's prized for separation and aroma. Gentle simmering and minimal agitation help preserve their structure.

Medium-Grain White Rice

Medium grain rice, like Arborio, Carnaroli, and Valencia, is moist and slightly sticky. Commonly used in risotto or paella, they release starch gradually, creating a creamy texture without becoming gluey.

Brown Rice

Available in short- or long-grain form, brown rice is a whole grain with the bran, germ, and endosperm intact. Because the bran layer slows absorption, brown rice needs more water and a longer cooking time. Gentle simmering and a full resting period are key to good texture.

Black Rice

Often called Forbidden rice, black rice is a whole grain similar to brown rice, with a deep purple-black bran. It has a nutty flavor and chewy texture, and benefits from thorough rinsing and adequate resting time.

Wild Rice

Not a rice at all, wild rice is the seed of an aquatic grass. It splits open when fully cooked and retains a pleasantly firm bite.

Rice-to-Water Ratios and Cook Times

Since the right amount of water and cooking time depends on the type of rice you’re using, use the guide below to get consistently fluffy results.

What Can Go Wrong When Cooking Rice

As we've shared, cooking rice on the stove isn't difficult. Simply follow our method and avoid these common mistakes.

Skipping the Rinse

Unrinsed rice retains excess surface starch, which leads to a gummy or gluey texture. Rinse until the water runs mostly clear.

Using the Wrong Water Ratio

Too much water makes rice mushy; too little leaves the center undercooked. Always match the ratio to the specific rice variety.

Lifting the Lid While Cooking

Releasing the steam interrupts the cooking process and throws off timing. Once the pot is covered, leave it alone until the cooking time is up.

Cooking at Too High a Heat

Rice should simmer gently, not boil aggressively. High heat causes uneven cooking and split grains.

Stirring During Cooking

Stirring releases starch and breaks grains, leading to sticky, uneven rice. Resist the urge to stir once simmering.

Skipping the Resting Time

Rice finishes cooking off the heat. Resting allows moisture to redistribute, so the grains set properly rather than collapsing.