How to make the perfect fluffy rice without the rice cooker! It’s so easy!!
How many times you have you cooked rice to find that it was still crunchy? I have been there…
There is nothing worse than crunchy rice. If you don’t have a rice cooker, you can still make the best fluffy rice in a saucepan right on your stove. This simple method ensures the best results. It also works in the Instant Pot!
THE FLUFFIEST RICE EVER
Toasting the rice before adding water and cooking on a low-temperature setting is my secret to making the best rice every single time. I use this rice with so many dishes, like the Quick and Easy Teriyaki Chicken, other Asian dishes as well as my Mexican Casserole.
HOW TO COOK FLUFFY RICE?
Two rules to remember when cooking rice:
1. Rice to water ratio is always 1:2. That means 1 cup of rice to 2 cups of water. Always!
2. If you toast the rice before adding the water, it will always cook fluffy. Always!
I have been cooking rice this way for several years now and it always works.
In a medium saucepan, melt the butter.
Add the rice and toast it until it looks like this.
You don’t want all the grains to be browned, but a mix of both.
Add the water. Pour slowly as it will steam up. Be careful!
The pot is hot at this point so the water will start cooking right away.
Bring it to a boil.
Reduce the heat to low, cover the pot and let cook until the water is absorbed and rice is cooked. It takes about 10 – 12 minutes.
Easy-peasy!
I hope you will try this tip and enjoy the fluffiest rice ever! Let me know, if you do. 🙂
FLUFFIEST RICE EVER RECIPE
How to make the best fluffy rice without a rice cooker.
- In a medium saucepan, melt the butter. Add the rice and toast it until it looks like this. You don’t want all the grains to be browned, but a mix of both.
- Add the water. Pour slowly as it will steam up. Be careful!
- The pot is hot at this point so the water will start cooking right away. Bring it to a boil.
- Reduce the heat to low, cover the pot and let cook until the water is absorbed and rice is cooked. It takes about 10 – 12 minutes.
This recipe can be doubled as needed.
Kristina says
May 2, 2012 at 3:15 pmI love your kitchen know-how series you're doing! And I'm really not even kidding… I cannot make rice. I mess it up every. time. I can bake cakes and cookies…but rice and macaroni cheese are over my head…Love your step by step! I won't give in to the microwave next time and try it in a pot again 🙂
Crunchy Creamy Sweet says
May 3, 2012 at 4:07 amOhh, I can't wait for you to try it this way! Let me know how it goes, Kristina! Thank you 🙂
Beth Michelle says
May 2, 2012 at 12:05 pmLove the idea of the kitchen know how series!!!!
Crunchy Creamy Sweet says
May 3, 2012 at 4:04 amI am so glad! Thank you, Beth Michelle!
Zoe says
May 1, 2012 at 11:41 pmThanks for all these valuable tips!
I usually don't add butter in my cooked rice and I can't wait to use your recipe for my cooking.
Crunchy Creamy Sweet says
May 3, 2012 at 4:03 amThank you, Zoe! Let me know how you like it!
Mary says
May 1, 2012 at 4:52 pmThose instructions will be helpful to many cooks and they can't go wrong following you directions. I hope you have a great day. Blessings…Mary
Crunchy Creamy Sweet says
May 3, 2012 at 4:02 amAwww, thank you so much, Mary 🙂
Natalie Atick says
May 1, 2012 at 3:38 pmI am using this recipe for my brown rice!
Crunchy Creamy Sweet says
May 3, 2012 at 4:00 amMmmmm, brown rice 🙂 Enjoy! Thank you, Natalie!
Hester @ Alchemy in the Kitchen says
May 1, 2012 at 3:29 pmHi Anna, I agree – that's a great way to cook rice. This is how my mother taught me and it has never failed. On the other hand, I have run out of chocolate – do you have any tips to stop that happening? 🙂
Crunchy Creamy Sweet says
May 1, 2012 at 4:03 pmOoooh, I wish I had! 🙂 Thank you, Hester!
Soni says
May 1, 2012 at 3:24 pmPerfect rice and we make this all the time too :)Goes so well with our Indian Curries :)Yours is the perfect texture!
Crunchy Creamy Sweet says
May 3, 2012 at 3:58 amYay! Thank you, Soni 🙂
Angie's Recipes says
May 1, 2012 at 11:11 amIt looks very fluffy. What kind of white rice did you use?
Crunchy Creamy Sweet says
May 1, 2012 at 4:02 pmThank you, Angie! I used good ol' long grain white rice.
Marina@Picnic at Marina says
May 1, 2012 at 3:33 amFluffy rice is good! Great post!
Crunchy Creamy Sweet says
May 3, 2012 at 3:57 amThank you, Marina!
Anne@FromMySweetHeart says
May 1, 2012 at 3:03 amAnna…I love rice so much and love it in so many dishes. But it's one of those things that should be easy for me…but I always have my fingers crossed when it's time to dig in! Great tips and I will have to keep in mind the toasting beforehand! Looking forward to your chocolate treat! : )
Crunchy Creamy Sweet says
May 3, 2012 at 3:56 amYay! I am so glad you like my tip, Anne! Thank you so much!
Terry says
May 1, 2012 at 2:52 amMade some disappointingly crunchy rice last week so you know I WILL be trying this. Don' know why I've never thought of trying this, it works for rice-a-roni. Thanks for the tip.
Crunchy Creamy Sweet says
May 3, 2012 at 3:55 amYou are most welcome, Terry! Enjoy the fluffy rice! Thank you 🙂
Jenn Kendall says
April 30, 2012 at 8:40 pmgreat tip! i usually use a rice cooker, but it is definitely good to know how to actually make it on the stove!
Crunchy Creamy Sweet says
May 3, 2012 at 3:54 amThank you, Jenn!
Choc Chip Uru says
April 30, 2012 at 8:10 pmThank you for the wonderful tips – your rice indeed does look wonderfully soft 🙂
We also usually make it on the stove at home but it certainly has never turned out as beautiful as yours!
Cheers
Choc Chip Uru
Crunchy Creamy Sweet says
May 3, 2012 at 3:53 amAww, thank you 🙂
S.V. says
April 30, 2012 at 7:35 pmI have never made rice on the stove. Being half Asian I have always owned a rice cooker, that being said it's actually good to know how to make rice on the stove top as a rice cooker isn't always handy.
Crunchy Creamy Sweet says
May 3, 2012 at 3:52 amI agree! Thank you, S.V.!
Tina Bk says
April 30, 2012 at 7:13 pmI really like finding a post that has a good recipe and I can walk away with more knowledge! The tip about the toasting is good to know. I do like to eat seasoned rice dishes now and again, so this will benefit me. Thanks for sharing this.
Crunchy Creamy Sweet says
May 3, 2012 at 3:51 amI am so glad that you find it useful! Thank you, Tina!