Learn how to cook perfect white rice in one of three ways – with a rice cooker, microwave or stove! Get fluffy, al dente rice to serve with your favorite vegetable, chicken, pork, beef or seafood side dishes. Follow our easy instructions on how to measure the rice-water ratio as well as how to fluff the cooked grains you so can say goodbye to mushy wet rice!
Growing up in an Asian household, it was expected that I’d know how to cook perfect white rice from an early age. Of course, I’ve had my fair share of mushy, soggy or overly dry rice, so I’ve worked on this guide for you and made all the mistakes so you don’t have to!
Whether you’re using a rice cooker, stove or microwave, each technique will yield fluffy, al dente grains. It’s a fantastic skill to have because you can dress it up as simply or as extravagantly as you like.
After you’re done with this guide, you’ll be able to make it all on your own and save yourself many takeout trips to Asian restaurants!
You may be surprised to find out that white rice doesn’t actually start the way it looks when you get it from the shops. Each grain begins as brown rice and they’re processed so that the two outer layers (the bran and germ) are removed. Then what’s left is what we know as white rice.
The reason why grains get processed in this fashion is partly so that they can be stored for longer. The unprocessed version has a shorter shelf life, so it’s not ideal for buying in large quantities because that would increase the chances of unwanted rice weevil bugs!
There are a few types of white rice most common in households. Jasmine is our top pick at home because it has a fragrant floral aroma and tastes mildly sweet. Basmati, on the other hand, is slightly nuttier when cooked.
Overall, the flavor in all types would be fairly mild as any side dish that goes with it will overtake the flavor profile, especially if there’s sauce involved. That’s why rice is such a staple in Asian cooking; it’s the perfect base for any meal!
You’ll find a range of vitamins and minerals like iron, riboflavin and manganese in white rice. While its macro nutrients are made up predominantly of carbohydrates, white rice doesn’t have any sugar and has close to no fat.
It’s also a great energy source for daily activities, so long as it’s part of a balanced diet.
However, because the grains get processed to remove the bran and germ, they lose parts of the nutrients that the original brown rice would’ve had.
White rice is enjoyed in all parts of the world, so there’s an endless list of ways to serve it. You can pair it with stir fries, braised recipes drizzled in sauce or even mixed in with soup.
Also, if you add chicken and mushrooms to it while it cooks in the rice cooker, you’ll have a delicious meal to go.
But it doesn’t end there! If you leave any leftovers overnight in the fridge, you can fry it with dried scallops, tomato paste, tom yum paste or any of your favorite ingredients.
Leftover rice is great for making congee too. Just let it simmer over medium heat with more water until it’s cooked into a porridge-like consistency. Add toppings such as century egg, fish, beef mince, vegetables, BBQ pork leg or pork offal and cook until ready.
With so many ways to enjoy cooked white rice, it’s time to perfect yours now!
There is a wide variety of white rice grains to choose from, so here are the ones you can use to when learning how to cook perfect white rice:
It’s also important to note that this guide on how to cook perfect white rice is not suitable for making sticky rice, which we use for Vietnamese Sticky Rice (Xôi Mặn).
Every family swears by their own method of measuring the rice-water ratio. Some simply go for the 1:1 ratio by pouring equal amounts of rice and water, whereas others use one of these two methods:
This is how Mum taught me how to measure the ratio when she showed me how to cook perfect white rice. Press your hand flat on the grains and fill enough water until it just goes over your knuckles.
Other families stick their index finger onto the top of where the grains sit, then pour in enough water to reach the first crease.
For our family, the purpose of washing the grains is to clean them from unwanted impurities. Some families rinse it multiple times until the water runs clear whereas some only once. It is said that the more you rinse it, the more nutrients are washed out.
For daily use, rinse it as many or as few times as you like, so long as you learn how to cook perfect white rice!
Fluffing is the technique used to separate the grains from each other. Normally, you’d start from the base and scrape or scoop up so everything separates.
In our house, there’s always a divide between which tool is the best for fluffing. Grandma prefers the chopsticks because she believes it separates the grains better, whereas Mum prefers the paddle.
Both work just fine, so choose whichever is handy for you; even a fork will do!
For every rice cooker we’ve had over the decades, they’ve all had similar set ups. Newer versions have options to change between brown and white rice. There’s also a ‘start’ or ‘cook’ button that’s in charge of beginning the cooking process.
Generally, when the grains have been cooked, it will automatically switch to the ‘keep warm’ mode, which stays at a temperature hot enough to keep the contents warm until it’s turned off.
Along with the appliance, you’ll also get the bowl and a rice paddle.
In the cooker itself, the base has a heat pad that regulates the heat depending on the setting you choose.
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.
Place the bowl 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!
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 and 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!
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.
Note: Make sure to use a thick microwave-safe bowl that’s tall so the water doesn’t overflow.
Microwave for 10 minutes without the lid on.
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!
When cooking with the stove, it’s possible that the bottom of the pot will burn because of the intense heat. Make sure to keep the heat on the lower end or use a thicker pot so the heat is distributed through evenly and more gradually.
Why is my rice hard?This comes down to how much water you have as you cook. If there’s not enough water, it will be firmer to the bite. If you’d like it fluffier or more tender, add more water to it next time or reheat it with some water stirred through.
How long can I store the rice for?If kept in a sealed container in the fridge, you can keep it for up to 3 days. Reheat using 1/2-1 tbsp water stirred through as it will have dried out during the refrigeration process. At home, we typically microwave it to reheat quickly.
There are SO many ways you can enjoy a hot bowl of rice, but here is one of our family’s favorite ways:
Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!
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!
