Say goodbye to mushy, sticky, or undercooked rice with this simple, foolproof recipe for perfectly fluffy rice. This guide, updated for 2025, focuses on the classic stovetop method, which, when done correctly, yields tender, separate grains every single time.
Yields: 3 cups (serves 2-3) Prep time: 2 minutes Cook time: 25 minutes
1 cup long-grain white rice (such as jasmine or basmati)
1 ½ cups cold water
½ teaspoon salt (optional)
1 teaspoon butter or oil (optional, for flavor and to prevent sticking)
Fine-mesh sieve or colander
Medium saucepan with a tight-fitting lid
Step 1: Rinse the Rice Place the rice in a fine-mesh sieve and rinse it under cold running water. Swirl the rice with your fingers for about 30-60 seconds, or until the water runs clear. This step is crucial as it removes excess starch, which is the primary cause of gummy rice.
Step 2: Combine Ingredients in the Pot Transfer the rinsed rice to the saucepan. Add the cold water, salt, and butter or oil, if using. Give it one gentle stir to combine the ingredients.
Step 3: Bring to a Boil, Then Simmer Place the saucepan over medium-high heat and bring the water to a boil. As soon as it begins to boil, reduce the heat to the lowest possible setting.
Step 4: Cover and Cook Cover the saucepan with the tight-fitting lid. Let the rice simmer for 15-18 minutes. It is very important that you do not lift the lid during this time. Peeking allows steam to escape, which will disrupt the cooking process.
Step 5: Let it Rest (The Secret to Fluffiness) Once the cooking time is up, remove the saucepan from the heat. Keep the lid on and let the rice stand undisturbed for at least 10 minutes. This allows the residual steam to finish cooking the grains and results in a more even texture.
Step 6: Fluff and Serve After the resting period, remove the lid and gently fluff the rice with a fork or a rice paddle. This separates the grains without mashing them. Serve immediately.
The Right Ratio is Key: The 1:1.5 ratio of rice to water is the most reliable for long-grain white rice on the stovetop.
Don't Stir: Stirring the rice while it's cooking can break down the starches and make it sticky.
Heavy-Bottomed Pot: A pot with a heavy bottom will distribute heat more evenly and prevent the rice from scorching at the bottom.
Add Flavor: For a richer taste, you can toast the rinsed rice in the butter or oil for a minute before adding the water. You can also substitute the water with chicken or vegetable broth.
Skipping the Rinse: This will result in a stickier, clumpier texture.
Using Too Much Water: This is the most common reason for mushy rice.
Cooking on High Heat: This will cause the water to evaporate too quickly, leaving you with undercooked rice.
Not Resting the Rice: This final step is essential for achieving that sought-after fluffy texture.
2 servings