Description
This simple white rice recipe is one of those kitchen basics that makes everything else easier. Don’t skip rinsing—it’s the key to the best texture and flavor, and it gives you a reliable base for fast, affordable, and satisfying meals. Note that 1 cup of dry rice makes about 4 cooked servings.
Ingredients
- 1 cup white rice (long-grain, jasmine, or basmati)
- 1 3/4 cups water
- 1/2 teaspoon salt (optional)
Instructions
Rice Cooker Method (Recommended)
- Rinse the rice in a fine-mesh strainer until the water runs mostly clear, about 60 seconds.
- Add rice, water, and salt to your rice cooker. Close the lid and press Cook. (Follow your rice cooker’s instructions and use the cup it comes with, since each machine is a little different.)
- When it switches to Warm, let sit 5 minutes (up to 2 hours), then fluff with a fork.
- Cool rice and refrigerate within 1 hour. Store up to 4 days. Reheat until steaming hot and do not reheat more than once.
Stovetop Method
- Rinse the rice in a fine-mesh strainer until the water runs mostly clear, about 60 seconds.
- Add rice, water, and salt to a small pot. Bring to a boil, then reduce to low and cover.
- Simmer 15 minutes. Remove from heat, rest 5 minutes, then fluff and serve.
- Cool rice and refrigerate within 1 hour. Store up to 4 days. Reheat until steaming hot and do not reheat more than once.
Instant Pot White Rice
- Rinse the rice in a fine-mesh strainer under cool water for 30–60 seconds.
- Add rice, water, and salt to the Instant Pot. Seal the lid and set to Pressure Cook – High – 4 minutes.
- Let pressure release naturally for 10 minutes, then quick-release the rest.
- Fluff with a fork and serve.
Notes
Use long-grain rice for fluffy everyday bowls, short-grain when you want a softer or slightly sticky texture, and basmati or jasmine for their light, fragrant flavor.
Brown rice cooks very differently and always needs more water and time, so don’t substitute it without adjusting the recipe.
Cool leftovers quickly, refrigerate within one hour, keep for up to four days, and only reheat once until steaming hot.
Long-grain rice cooks up fluffy and separate, short-grain is softer and slightly sticky, medium-grain lands in between, basmati is light and fragrant, and jasmine is tender with a subtle aroma.