Read all about how do you cook white rice in the easiest, unattended way. And, how do you make it fluffy or sticky? With this white rice simple recipe, there’s no watching it, no simmering, no burning, and it’s literally always perfect if you follow the steps. This is part of our Sides Recipes Category.
Types of White Rice
There are several types of white rice. There are short, long grain, and extra long grain. Most recipes, including this one, rely on the popular long grain rice. Fortunately, you can also use the extra long grain white rice and it won’t change the recipe outcome. Keep reading to see the preferred brands to use for this recipe and those to avoid.
Good, Popular Types of White Rice
Types of Partially Cooked White Rice
For white rice, I avoid these words when buying it. These types of fast cooking rice types don’t fit this natural recipe at all.
- Minute (or 5-minute)
Advantages of This White Rice Recipe
You may read the rice package directions and it talks of simmering for 15 minutes, and so on. I learned a totally different technique in the 1980s of leaving it alone for 25 minutes on a hot burner that’s turned off. I use it for both American and Asian recipes. It’s been rock solid and uses no equipment. You don’t need a rice cooker, pressure cooker, nor a slow cooker or microwave.
- You don’t have to watch it
- There’s no occasional stirring during any simmering.
- Once you’ve poured in the rice & turned off the burner, you can focus on the rest of the meal preparation.
- It’s one less thing you have to get back to in 15 minutes when you’re supposed to “check” if it’s absorbed all the water or not
- You save a burner’s electricity of 15 minutes worth).
- Finally, you can actually leave it for an hour or two and get back to it when ready to use it
Cooking Ratio of Water to White Rice 2 to 1
You only need to remember “Rice 2 to 1“, knowing it answers the question of how much water to rice. While it’s always best to follow the rice package directions for water ratios, the specifics of how to cook white rice is the basis of this recipe and article.
So, for using regular white rice and water, you use the water to rice 2 to 1 ratio, i.e., 2 cups water for every 1 cup uncooked regular white rice.
Yumna Jawad on “Feel Good Foodie” also has an excellent recipe for “How To Cook Rice“. She is one of the few that also uses the 2 cups of water to 1 cup of rice ratio like me.
Best Recipe for How Do You Cook White Rice
I’ve made this best recipe for white rice in several American commercial environments and also for both Korean and Japanese environments. So, needless to say, I’ve learned both fluffy and sticky rice cooking methods. Learn how to make both; just keep reading to save time, money, have perfect rice every single time.
How To Cook Long Grain White Rice
Cooking long grain white rice is extremely easy after you see how. Just review these 3 easy steps. Then, see the recipe for its measurements and details.
- Boil the water. Then, turn the burner off.
- Pour in the rice, stir it in, cover the pot, and leave it on the hot burner that’s turned off.
- Don’t take off the lid ever until 25 minutes have passed. It’s then ready.
How Do You Cook White Rice To Make It Fluffy?
As soon as the rice is done, still in the pot, fluff it with a regular fork (not a spoon) by lifting the rice up and letting the grains separate. Avoid compressing any of the rice. Do this until all the rice in the pot has been lifted up to separate the grains. Wait for about a minute before recovering the pot to allow more of the steam to escape.
How Do You Cook White Rice To Make It Sticky?
In order to make white rice sticky, there are a couple of things to do. First, ensure you don’t rinse the rice grains before cooking. Then, as soon as the rice is done, leave it alone. Don’t stir it up. Leave the lid on the pot unless serving.
When serving it from the pot, use a serving spoon and scoop it out in a compacting, compressing manner against the side of the pot. When served on a plate or bowl, don’t attempt to spread it out.
How Do You Make White Rice With More Flavor?
You can make white rice with more flavor by adding in extra ingredients. Or, you can replace the water with chicken broth. For adding ingredients after it’s cooked, you can pour on a little bit of soy sauce or add in some butter along with salt & pepper. There are actually a lot of other things you can add in. So, read our complete article on “White Rice” and see the section “Things to Add to White Rice for Better Flavor”.
White Rice Yield
Cooking long grain or extra long grain white rice yields about 3 times the amount of rice used. That’s another reason it’s a tremendous cost savings. So, 1 cup long grain (or extra long grain) white rice cooked in 2 cups water, your rice yield per cup will be 3 to 3-1/2 cups cooked rice.
Calories of White Rice
Plain cooked white rice is about 225 calories for 1 cup. Also, this shown recipe for white rice is showing 1 serving as 1 cup cooked rice.
Conclusion of How Do You Cook White Rice
Once you’ve made it, you’ll definitely be wanting to share it.
Best Recipe For White Rice
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- 1 cup white rice long grain enriched or extra long grain
- 2 cups water
- Bring water in a pot to a boil. Turn off the burner, add the uncooked rice to the boiling water and stir it in thoroughly with a regular fork. Cover the pot and leave it on the turned-off burner. Let it sit for 25 minutes and, very important, leave it covered without checking it during this period.1 cup white rice, 2 cups water
- After 25 minutes, remove the lid and follow only 1 of the following options.FLUFFY Rice Option: Fluff it up with a regular fork in the pot. Ensure that all rice from the bottom has also been lifted upward and grains become separated from each other throughout the pot. You want to avoid any stirring action; it's a lifting action. Also, leave the pot's lid off for a few minutes to allow the extra moisture to escape. You can put the lid back on to stay warm after about 3 minutes.STICKY Rice Option: Do not stir the rice when it's done. Leave it as is. When ready to serve in a bowl or on a plate, use a large serving spoon and scoop it out as a single shape of a serving. An added step is to compress it against the pot's side as you scoop each serving out. Leave the lid on the pot after it's cooked, when not serving.
- It's now ready to use in a recipe, to serve, or to store in the fridge.