Name: How to Cook Rice Perfectly - Printable Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Cuisine: English
Ingredients: 1 Cup – US Measuring Cup *; Sieve; Medium Saucepan with a Lid; Wooden Spoon; Kettle; 1 Cup (185g) Rice; 20g (1.5 tbsp) Salted Butter; 2 Cups (450g) Boiling Water

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Want to know how to cook rice perfectly every single time? You’re in the right place! With no gimmicks and no expensive equipment – this post will show you just how easy it is to cook rice to perfection every time you make it. WITHOUT FAIL! Read on for lots of helpful tips and the full step by step guide…

freshly cooked rice scattered with chopped coriander in the top bowl of a stack of 3 with a fork next to it

Rice is something that I’ve struggled to get right my entire adult life. I get the feeling that it’s not just me, yes? That’s why, when I discovered this technique, I knew I had to share it with you!!

It’s so simple to do and makes the most perfect rice I’ve ever created in my kitchen! It’s so good that literally all I wanted to do was cook rice all day long. I know, that sounds odd, but it’s true!

I needed to know that it wasn’t a fluke. So we had rice for tea pretty much every other day for a week just to be sure. Even my husband (who is my most honest critic) was seriously impressed.

Being such a quick cook ingredient, rice makes a perfect midweek meal side. You can even turn your leftover rice into a tasty meal, like this easy ham fried rice or using this vegetable fried rice recipe! Want to know how to cook rice perfectly yourself? Read on my lovely…

freshly cooked rice in the top dish of a stack of 3 with a fork next to it

How do you cook perfect rice?

Well, it’s three fold really.

Wash your rice really well before cooking
Fry it in butter
Add the right amount of water

Do these three things then cook for the time it states in the packet instructions and you will have yourself the most beautiful rice EVER!

freshly cooked rice scattered with chopped coriander in the top bowl of a stack of 3

How much water do I use?

Now here’s where I go against all the advice that I’ve given you in previous posts – use volume, not weight. I know, I know! I always use weight as it’s far more accurate, however – in this instance it’s much better to use volume instead.

The ratio is 1 part rice to 2 parts water. This ensures the proper absorbancy level for rice that’s not too hard and not mushy – it’s perfect!

What ingredients do I need to cook perfect rice?

This is a very small list indeed!

Butter – Using salted butter here is a must. The fat adds a lovely creamy flavour and the salt seasons the rice.
Rice – This technique will work for both long grain and basmati. I haven’t tried it with other rice types yet.
Water – Tap water is fine but it absolutely 100% MUST be boiling when it hits the pan.

What equipment do I need to cook rice?

You don’t need any fancy equipment at all. In fact, I guarantee you will have everything you need at home already!

1 Cup US Measuring Cup – I use this as I know it serves my family of 2 x adults/1 x 5 year old perfectly. You can use a small glass or mug if you don’t have them though, just make sure you use the 1 part rice to 2 parts water ratio.
A Lidded Saucepan – A medium sized heavy bottom saucepan with a lid is best. My lid is glass which helps, as you can see the rice during cooking.
A Wooden Spoon – I’d be surprised if you didn’t have a wooden spoon but if you don’t, any non metal spoon will work great. (You don’t want to scratch that saucepan do you?!)

Tips for cooking rice perfectly

All in all this is a very simple recipe. When you’ve made it once, you’ll know it off the top of your head! Still, there’s a few things that may help…

Use a 1 Cup US measuring cup to portion out your rice and water. This serves 2-3 people so it’s easy to gauge how to increase/decrease for portion sizes.
Boil slightly more water than you actually need as you will lose some to evaporation.
Make sure your water is boiling when you add it to the pan. Any cooler and it may not cook properly.
Don’t preheat your saucepan too hot or you will burn the butter when you add it.
Use full fat salted butter as the salt helps to season the rice and the full fat adds lots of flavour.
Rice caught on the bottom of the pan? Scrape as much out as you can with a wooden spoon then fill with hot water and soak for 10 minutes. It will come straight off.
Whatever you do, do not open the lid during cooking. Not even to stir it. It will be fine – I promise!

Once you’ve nailed cooking perfect rice every time, you can even cool it and use it in gorgeous dishes like these rice stuffed peppers!

Troubleshooting

My rice burnt on the bottom of the pan – Your heat was too high and/or you cooked it for longer than the packet instructions stated.
My rice was sticky – You need to wash your rice really well before cooking to prevent this.
My rice was mushy – You added too much water. Use the 1 cup of rice to 2 cups of water ratio to prevent this.
My rice was hard – Either you cooked for too little time and/or used too little water. Use the 1 cup of rice to 2 cups of water ratio and cook for the time stated on the packet instructions.
My rice took longer too cook than the packet instruction time – Your heat was too low, try and increase it slightly next time.
My rice tasted bland – Use a full fat salted butter to give your rice the best flavour.

Other recipes you might like…

How to Cook Rice Perfectly – Step by Step Picture Recipe

Here is what you will need to serve 2-3.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

1 Cup (185g) Rice
20g (1.5 tbsp) Salted Butter
2 Cups (450g) Boiling Water

Essential Equipment

1 Cup – US Measuring Cup *
Sieve
Medium Saucepan with a Lid
Wooden Spoon
Kettle

* IMPORTANT NOTE – If possible, use volume to measure your ingredients in this recipe. I use a US measuring cup but a small mug or cup would work too.

Instructions

First and foremost, measure out your rice (1 Cup | 185g) using a US measuring cup then tip it into a sieve. Rinse it thoroughly for at least 2-3 minutes under a running cold tap, until the water is no longer cloudy and runs clear.

rice being washed in a seive under a tap

Meanwhile, place your saucepan over a low/medium heat to warm up. You want the pan hot but not too hot that it burns the butter when you add it.

Once the pan is heated, add the butter (20g | 1.5 tbsp) to the saucepan and swill until melted. It will only take a few seconds.

melted butter sizzling in a hot saucepan

As soon as the butter has melted, add the washed rice to the saucepan and stir using a wooden spoon.

Meanwhile, boil some water in a kettle. (Boil slightly more than you need as you will lose some to evaporation.)

uncooked rice in a saucepan being fried in butter

You want to make sure that each grain is coated in the butter so fry and stir for 2-3 minutes until this is achieved. It should be crackling a little.

uncooked rice in a saucepan that's been fried in butter

Now measure out your boiling water (2 Cups | 450g) and very quickly and carefully add it to the saucepan. BE CAREFUL! It will spit violently at this point.

Boiling water being poured over rice in a saucepan

Immediately put the lid on and cook for the time stated on the packet instructions. You may need to slightly decrease the heat but, when you’ve done this once, you’ll know what to do next time based on your own oven/equipment etc.

Do not remove the lid at all during cooking. Not even once. Just leave it! No need to stir – it’s quite happy on it’s own, trust me.

Rice cooking in a saucepan with a lid on

freshly cooked rice in a saucepan with the lid on

Once your timer beeps, remove the lid and marvel at your perfectly cooked rice!

Give it a good stir to fluff it up (paying particular attention to the bottom of the pan) and you’re ready to go!

freshly cooked rice in a saucepan with a wooden spoon

Go on, have a taste. It’s beautiful isn’t it?! And how easy was that to achieve eh?

No fancy expensive equipment, no overnight soaking or difficult techniques – just simple cooking at it’s best.

Have you used this post to make perfect rice?

Have you made the most perfect rice ever using this recipe? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

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