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Foolproof Method for Cooking Rice on the Stovetop

Cooking rice is easy, there is no need for fancy gadgets or pressure cookers, in just 15 minutes fluffy rice can be made perfectly on your stovetop with the magic foolproof ratio of rice to water.

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a side view of a fluffy bowl of white rice

Cooking Rice

With the new baby here we have been eating a lot of stir fry’s and a lot of rice bowl style meals. They are easy and all inclusive (aka no extra side dishes). These types of meals all have one thing in common, Rice. It has also come to my attention lately that most people don’t know how easy it is to cook regular rice on the stovetop. There is no need for fancy gadgets or pressure cookers, in just 15 minutes it can be made perfectly on your stovetop with the magic foolproof ratio of rice to water, so what is my foolproof method for cooking rice on the stovetop?


It is truly that simple.

So ditch what the instructions on the bag and follow this simple ratio. So 1 cup of rice is cooking with 1 1/2 cups water, 2 cups of rice is cooked with 3 cups of water, 3 cups of rice is cooked with 4 1/2 cups of water, and so forth (although why you need more rice than that is beyond me). So easy to remember right!?

a measuring cup with water sitting next to a pile of uncooked white rice

So now that we have the ratio down the next thing you need is a pot with a good tight lid, it is important when cooking rice to keep the lid on so no steam escapes.

So once you have your pot add your rice and cold water to the pot. Note, you will start with cold water unlike a lot of instructions will have you boil it first. Once you have the water and rice in the pot, cover and heat on the stove over high heat.

The water will start to boil, LEAVE THE LID ON. Don’t peek (also a glass lid is clutch here (do kids still use the term ‘clutch’?)), anyway once the water is to a full boil turn the heat down to the lowest setting on your stove. Set a timer for 10 minutes and leave your rice alone.

pot with a clear lid showing freshly cooked white rice

Do NOT peek at your rice, no stirring, it’s almost best if you forget about it, the best kind of cooking right!?

So after the 10 minutes are up you can now take the lid off and fluff it up and serve. Alternatively if you still have a few minutes before it is time to eat, just turn the stove all the way off and continue to let it sit there until you need it, seriously no fuss.

And that is the Foolproof Method for Cooking Rice on the Stovetop.

looking inside a pot at freshly cooked white rice
a small bowl of rice on a cutting board


• please note that this is the best method for cooking white rice varieties, any brown or wild rices might need some adjustments

• dress up your rice by adding spices before cooking, a bay leaf, star anise, or black peppercorn will add a flavor punch, also you can substitute broth for water

• a rookie mistake when cooking dinner that includes rice is to forget about the rice or start it too late, so get ahead of that problem and get used to always starting the rice first especially when making quick dinners like the 20 Minute Chicken Stir FryKorean Ground Turkey & Rice Bowls or my Shrimp Stir Fry

a side view of a fluffy bowl of white rice

Foolproof Method for Cooking Rice on the Stovetop Recipe

Yield: 4 servings
Cook Time: 15 minutes
Total Time: 15 minutes

a simple method for cooking rice on the stove without any fancy equipment


  • 1 cup white rice
  • 1 1/2 cups cold water*


  1. Add rice and cold water to a pot and cover with a well fitting lid.
  2. Bring to boil over high heat on the stovetop.
  3. Once boiling reduce heat to the lowest setting. KEEP LID ON, no peeking. 
  4. Let sit for 10 minutes. Fluff rice and serve.


*tap temperature water is perfect here, no need to cool the water down more

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 175.5Total Fat: 0.28gSaturated Fat: 0.08gCholesterol: 0mgSodium: 4.04mgCarbohydrates: 38.68gFiber: 0gSugar: 0gProtein: 3.22g

Did you make this recipe?

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Peace & Love

Lauren, The Schmidty Wife

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Wednesday 24th of February 2021

Hi, I would just like to thank you for sharing the only rice recipe I’ve ever been able to make. I love rice and never cooked it in my house because it always turned out bad, no matter how many ways I would attempt it. I can’t believe there’s an actual way that works. Thank you so much ♥️

Lauren Schmidt

Thursday 25th of February 2021

You just made my day Melanie! Thanks so much for sharing with me, I am so happy it works for you!


Wednesday 10th of February 2021

I just made it and it’s sticky not fluffy I re re-read your directions 4 times you did not specify whether to presoak rice prior to boiling. I will retry with presoaking

Robert Minor

Sunday 15th of November 2020

Just tried it! I wanted rice for red beans and rice, it worked perfectly! First timers just be aware -- or maybe this was just me -- that when you take off the lid it looks like it turned into a solid block! This is just the liquid floating on top. Give it a good stir-up and it should be fine.

Lauren Schmidt

Monday 16th of November 2020

Thanks for the awesome feedback Robert!

Robert Minor

Sunday 15th of November 2020

Sounds like a method I discovered long ago, similar proportions, but leave it boiling low until there's just enough water left that you can stir it, a consistency about like pancake better. Then -- cover it, take it off the heat, and let it set about 10-15 minutes.Best part of that is that since its off the heat it CAN'T burn!


Saturday 26th of September 2020

I used white long grain rice. Brought it to the boil then turned it right down. No peeking. Water had evaporated but rice kernels were hard in the center. Do you know why

Lauren Schmidt

Monday 28th of September 2020

Oh no I am sorry that happened. It could have been a few things, something could have accidentally been measured incorrectly or it could be as simple as that brand of rice maybe just needed another few minutes to cook. Were you cooking a large or smaller batch? Because maybe if you were making a lot of rice that could have affected it as well.

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