Cooking the perfect rice is a basic skill we all need. While using a rice cooker is easy, this strategy will get you set with an amazing stove top result!
We all know how to dump and press a button on a rice cooker. But sometimes, whether it is my laziness coming out or wanting an easy button free system, I prefer to cook my rice on the stove.
Rice Basics
Cooking rice is almost a right of passage. As is burning it or making it mush. So after you’ve practiced a little, aka a lot, you tend to have a system figured out. Since I like all my grains on the al dente side, I quickly learned how to get that texture.
Benefits
Rice is a starch based carbohydrate that is super versatile and easy to use in recipes. There are two main nutritional types, white and brown, with brown providing more nutritional benefits.
Here are some great things about brown rice:
- Contains a intact whole grain
- Has more fiber and nutrients
- Has a lower glycemic index
While rice overall is gluten-free and a great choice for those that can’t have gluten, brown rice is better for those with diabetes due to it’s low glycemic index.
White rice however has a better shelf life, is tastier to some people and the cooking time is less.
Different types of rice
While nutritionally, there are two main types of rice, brown and white, structurally there are three types: long grain, short grain and medium grain. They each also come in both brown and white varieties.
Long grain rice
Long grain rice is the least starchy of the rice types and comes out more firm and drier when cooked. It is great for meals like pilafs, fried rice or oven cooked rice dishes. Wild rice is considered a long grain rice.
Short grain rice
Short grain rice is much starchier than long grain and therefore ends up having a stickier end result. It can get gummy fast so it isn’t the best choice for rice type casseroles. But it’s great when making sushi, as a side dish or for puddings.
Medium grain rice
Medium grain rice is the fluffiest of them all and has a medium amount of starch. It can get sticky but not as clumpy as short grain rice. It’s great for things like risotto or as a side.
How to Cook the Perfect Rice
There is a lot of debate when it comes to methods and ratios when cooking rice, but we like our grains on the al dente side. However if you are a more softer end result fan, it’s easy to add a touch more liquid
Water to rice ratio
There is a lot of controversy in this area. Most say a 1:2 ratio of rice to liquid is best. But I often find it depends on your texture preference and the type of rice you use.
When it comes to brown rice, you generally need a little more liquid, so I err on the side of 2 cups liquid to 1 cup rice. However with white rice, I use less and err on the side of 1 1/2 cups liquid to 1 cup rice.
Cooking on the stove
Here are the step by step directions for getting the perfect rice with an al dente like end result. For 1 cup of rice, use 1 1/2 cups liquid if you are cooking white rice and 2 cups liquid if you are cooking brown rice.
- Mix your rice, broth/water and salt (and any other seasonings you add) in a pot.
- Bring it to a boil.
- Cover and reduce to a simmer for 25 minutes for white rice and 30-35 minutes for brown rice.
- Turn off the heat and let it sit for 5 more minutes.
- Fluff with a fork and serve!
Cooking in the Instant Pot
Because there is less evaporation in the Instant Pot, you almost use a 1:1 ratio of rice to liquid. However if you are making a brown or wild rice, you want a touch more. I add about 1 1/4 cups liquid for every cup of rice.
- Combine everything in the Instant Pot.
- Lock lid and move the valve to seal.
- If you have a rice function, simply press that.
- Or you can cook on manual pressure for 5 minutes for a white rice, 10 minutes for brown rice and about 15 for a firm wild rice.
- Once done, allow the pressure to release naturally for about 10 minutes then you can move the vent to the release position.
Cooking in a slow cooker
Cooking rice in a slow cooker is only best for a long grain rice. Shorter grain rice is stickier and will end up very clumpy and sticky. Rice also prefers a lower temperature so this is best done on a low setting
- Add everything to the slow cooker.
- Cook on low for about 2 hours, check and testing starting at 1 1/2 hours to get the perfect end result.
Baking rice
There are a lot of recipes that make rice as a casserole in the oven. My Baked Harissa Vegetable and Rice Casserole is a perfect example. Rice casseroles are a great way to have an easy one pan meal.
Common Rice Questions
This depends on the end result you want. While having a one push button rice cooker is the easiest, I often thing making it on the stove ends up with the best result because you can check on it as it goes and adjust the liquid if needed.
Yes. You should always rinse your rice before you use it to remove dust, dirt and debris that it collects as it is processed.
Rice increases in volume by 3-4 times when cooked, depending on whether you are cooking brown or white rice. Brown or wild rice tends to produce more.
Rice can dry out easily so make sure you store in an airtight container in the fridge.
Yes! Let the rice cool, then put it in an airtight container or freezer bag. Freeze it right away to avoid it drying out first as can happen if it sits in the fridge too long.
Because white rice can cook quickly, it’s important to get the right liquid ratio. Err on the side of less because you can always add more and cook longer if it isn’t quite done yet. You also want to start checking a few minutes before the time is up to catch it from getting over done.
Because rice tends to dry out in the fridge, adding a tablespoon or two of water before you reheat it will add some steam and loosen the rice a bit as it warms up. If you are reheating on the stove, make sure to cover it to get the steam spread throughout.
It is best eaten within 3-4 days for the best texture. After that it starts to dry out and lose it’s flavor.
Fried rice needs a drier rice that isn’t sticky. So it’s actually best to use precooked rice from the day before. Rice dries out a bit in the fridge so it’s the perfect texture. If you don’t have day old rice, then simple spread your cooked rice out in a single layer and allow it to dry completely before using.
Rice Recipes
I love mixing up my rice by adding spices and seasonings. You can get creative and match the flavors of the main dish you are serving.
How to add flavor to rice when cooking
It’s easy to mix in dried spices, seasoning, fresh herbs and even liquid condiments to rice when you are cooking it. Here are some of our favorites:
- Smoked paprika
- Dried oregano
- Dried thyme
- Garlic powder
- Onion powder
- Chipotle
- Fresh chopped cilantro
- Fresh chopped parsley
- Fresh lemon
- Fresh lime juice
- Replace some of the liquid with salsa
- Sautéed garlic or onions
My favorite recipes
Here are some of my best recipes that use rice. Also don’t forget to check out my cookbook and the burritos inside that use it too!
- Salad in a Jar
- Vegan Sushi
- Teriyaki Stir fry
- Sweet Potato Curry
- Veggie Fried Rice
- Veggie Paella
- Baked Harissa Vegetable and Rice Casserole
- Vegan Tikka Masala
- Veggie Sheet Pan Fajitas
- BBQ Black Bean Burger
- Vegan Orange Cauliflower
- Vegan Bolognese
- Vegan Taco Meat
- Greek Rice Stuffing
- Greek Stuffed Tomatoes and Peppers
- Butternut Squash Apple Burgers
- Simple Mexican Rice
How to Cook Perfect Rice
Equipment
- pressure cooker (optional)
- slow cooker (optional)
Ingredients
- 1 cup uncooked rice , rinsed
- 1 1/2-2 cups veggie broth , or water (see note)
- 1/2 teaspoon sea salt
Instant Pot method
- 1 cup uncooked rice , rinsed
- 1-1 1/4 cup veggie broth , or water (see note)
- 1/2 teaspoon sea salt
Slow Cooker Method
- 1 cup uncooked rice , rinsed
- 1 1/4 – 1 1/2 cups veggie broth , or water (see note)
- 1/2 teaspoon sea salt
Add any other flavors you like (see post for options)
Instructions
- Mix your rice, broth/water and salt (and any other seasonings you add) in a pot.
- Bring it to a boil. About 4-5 minutes.
- Cover and reduce to a low simmer for 25 minutes if cooking long grain rice and about 30-35 minutes for short grain.
- Turn off the heat and let it sit for 5 more minutes.
- Fluff with a fork and serve!
Instant Pot Method
- Combine everything in the Instant Pot.
- Lock lid and move the valve to seal.
- If you have a rice setting, simply press that.
- If not, cook on manual high pressure for 5 minutes for white rice, 10 minutes for brown rice and about 15 for a wild rice.
- Once done, allow the pressure to release naturally for about 10 minutes then you can move the vent to the release position.
Slow Cooker Method
- Add everything to the slow cooker.
- Cook on low for about 2 hours, start checking at about 1 1/2 hours. Rice prefers a lower setting so cooking on high won't yield the best result.
- Keep check and testing to get the perfect end result.
Notes
- You can sub water but it won’t be as flavorful.
- On the stove, for brown rice I found using 2 cups liquid was best, and for white rice I found using 1 1/2 cups liquid was best. Check towards the end and add more if needed.
- In the Instant Pot, for brown rice I found using slightly over 1 cup liquid was best, and for white rice I found using 1 cup only worked. You can always drain it at the end so erring on the side of more will make sure it doesn’t burn.
- In a slow cooker, long grain rice is the best option since short grain rice gets really sticky. If you want to try short grain, make sure to add about 1/2 cup more water. Start checking towards the end and add more if needed.
- This makes 3-4 cups rice, depending on what kind you use. Serving size is 3/4 – 1 cup.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Chelsee says
I never get rice right! Can’t wait to try your tips.