Close up photo of perfect fluffy rice cooked on the stove
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5 from 25 votes

How to cook rice - perfectly and easily

Recipe video above! Stovetop is the most versatile method and yields the best result for perfect, evenly cooked fluffy rice. This is my default, favourite method. The oven is the next best (min 2 cups rice recommended) - handy for big batch, hands off cooking, but it takes the longest. The microwave method is extremely handy to know because it's hands off AND fast, and it's the method I use when I'm pressed for time - or on hectic shoot days!
Prep Time1 min
Cook Time13 mins
Total Time14 mins
Course: Side
Cuisine: American Chinese, Asian, Chinese, Western
Keyword: how to cook rice, how to cook rice on the stove, ratio of rice to water, steamed white rice
Servings: 3 cups cooked rice
Calories: 205kcal
Author: Nagi



  • 1 cup (200g) white rice (Note 1)
  • 1.5 cups (375ml) water


  • 2 cups (400g) white rice (Note 1, 2)
  • 3 cups (750ml) boiling water (Note 3)


  • 1 cup (200g) white rice (Note 1)
  • 2 cups (500ml) boiling water (Note 3)


Check rice type:

  • This recipe is for the following white rice types: long grain, medium grain, short grain (excluding sushi rice), basmati and Jasmin rice.


  • Place water and rice in a large saucepan over medium high heat.
  • Once the entire surface of the water is bubbling gently(and it gets a bit foamy, see video), turn heat down to low and cover with lid.
  • Leave for 13 minutes - do not stir, do not remove lid. Water should now all be absorbed - tilt to check.
  • Remove from stove, still with lid, and leave for 10 minutes.
  • Remove lid, fluff with rice paddle or fork, and serve!


  • Preheat oven to 200°C/390°F (180°C fan forced).
  • Use a small casserole pot about 24cm/10" wide with a lid. (Note 4)
  • Place boiling water and rice in pot, cover with lid and bake for 35 minutes.
  • Remove from oven, and leave for 10 minutes with the lid still on.
  • Remove lid, fluff with rice paddle or fork, and serve! (Makes 6 cups)


  • Place rice and boiling water in tall microwave proof container (Note 5).
  • Microwave on high for 12 minutes with NO LID (1100 - 1200W microwaves).
  • Remove, cover with lid, leave for 10 minutes.
  • Remove lid, fluff with rice paddle or fork, and serve!


1. Rice types - use this rice recipe for: 
  • long grain white rice
  • medium grain white rice
  • short grain white rice except sushi rice
  • basmati rice
  • jasmine rice
DO NOT use this recipe for:
2. More rice for oven - rice cooked in the oven is prone to crispy edges if you cook a small quantity. The minimum I recommend cooking in the oven is 2 cups.
3. Boiling water for oven and microwave - allows rice to cook more evenly (water takes longer to come to temperature in oven, and in microwave, they generally cook from outside in which leads to uneven cooking of rice).
4. Oven baking vessel - medium size 24cm/10" ceramic or cast iron pot with lid is ideal. Otherwise, use a 20cm/8" pan and foil. If you scale up, use a larger pan.
5. Microwave container - you need a tall microwave proof container, preferably round (cooks more evenly), that's 3 to 4 times the height of the water level with the rice in (water bubbles up).
May need to increase cook time if your microwave is not as strong.
6. QUANTITY of cooked rice: 1 cup of uncooked rice = 3 cups (packed) of cooked rice.
7. STORING - fridge for 4 days in an airtight container, freezer for 3 months. Once refrigerated, rice becomes dry, making it perfect for using in fried rice.
To reheat for serving (eg for stir fries or curries), sprinkle with 2 tsp water per 1 cup cooked rice, cover with lid or cling wrap and microwave - water will make moist again.
8. Cooking rice at HIGH ALTITUDE: Add 1 minute stove cook time for every 300m/1,000ft above sea level (because boiling point of water is lower = longer cook time). Depending on how heavy weight your pot is, you may find you need to add 1 - 2 tbsp extra water (to compensate for loss of liquid via steam due to longer cook time), but tweak that in subsequent batches.
9. Nutrition per 1 cup cooked rice.


Calories: 205kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 1mg