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A rice paddle scooping into rice in a pot.
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5 from 1 vote

How To Cook Perfect White Rice

Learn how to cook perfect white rice in a rice cooker, microwave or stove. Get fluffy, al dente rice to serve with your favorite side dishes!
Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese, Vietnamese
Servings: 6
Calories: 2kcal
Author: Jeannette

Equipment

  • Rice cooker
  • pot/claypot (the thicker the better)
  • microwave

Ingredients

Rice Cooker

  • 1 US cup white rice
  • 1 US cup water (or to preference)

Stove Top

  • 1 US cup white rice
  • 1 1/2 US cup boiling water (or to preference)

Microwave

  • 1 US cup white rice
  • 2 US cup boiling water (or to preference)

Instructions

For The Rice Cooker

  • Rinse the grains in the rice cooker, then pour the water out. Be mindful of not letting any loose grains flow out.
  • Pour in 1 US cup clean water.
    Note: You can also use the hand or finger method to measure the water-rice ratio.
  • Wipe the bowl's exterior and place it into the rice cooker.
  • Set it to 'white rice' mode, then press the button to start.
  • After 10-15 minutes, open the lid and fluff the grains using chopsticks or a rice paddle.
  • Close the lid and let to cook for another 5 minutes or until al dente.
  • Open the lid and serve fresh as is!

For The Stove Top

  • Rinse the grains in the pot, then pour the water out. Be mindful of not letting any loose grains flow out.
  • Pour in 1 1/2 US cup clean boiling water.
  • Cook everything for 10 minutes over medium heat with the lid on.
  • Take the pot off the stove and let it cook using the residual heat for another 10 minutes.
  • After the 10 minutes, take off the lid and fluff the rice using chopsticks or a rice paddle.
  • Serve fresh as is!

For The Microwave

  • Rinse the grains in a microwave-safe bowl, then pour the water out. Be mindful of not letting any loose grains flow out.
  • Pour in 2 US cup clean boiling water.
  • Microwave for 10 minutes without the lid on.
    Note: Make sure to use a thick microwave-safe bowl that's tall so the water doesn't overflow.
  • Take the bowl out after microwaving, then fluff it out using chopsticks or a rice paddle.
  • Place a lid on top and let it cook in the residual heat for another 5 minutes or until al dente.
  • Serve fresh as is!

Notes

  • Keep the lid on the whole time. Avoid opening and closing he lid because this will allow heat and steam to escape, which lowers the temperature and slows down the cooking process.
  • Let it rest. We always let the cooked rice rest for a little longer after the heat is off so the residual heat can dry up the grains until al dente.
  • Fluff the cooked grains. Doing so will separate the grains so they're not clumped together.
  • Use a pot with a thicker base. When cooking on a stove top, opt for a thicker pot like a claypot so everything cooks evenly.
  • Measuring the rice-water ratio. Find which works for you: (1) 1:1 for equal parts rice and water, (2) press your hand flat on the grains and fill enough water until it just goes over your knuckles or (3) stick your index finger onto the top of where the grains sit, then pour in enough water to reach the first crease.
  • You can use long, medium or short grains. Just steer clear of sushi and sticky rice as they will produce a different result.

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Calcium: 1mg | Iron: 1mg