Fluffy White Rice

A saucepan filled with long grain white rice.

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Light, fluffy white rice that cooks up perfectly every time. This no-fuss recipe includes stovetop and oven methods, tips for scaling, and helpful troubleshooting so you’re never left guessing.

Prep Time2

Cook Time18

Course: Side Dish

Cuisine: American, Asian, International, Middle Eastern

Keyword: fluffy white rice, long grain white rice recipe

Servings: servings

Author: Dahn Boquist

Ingredients

1 cup long-grain white rice Jasmine, Basmati, or Texmati work great
1½ cups water or 1¾ cups for slightly softer rice
¾ teaspoon salt
1 tablespoon butter or olive oil; optional

Instructions

Stovetop Method:

Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear. This helps remove excess starch so the rice cooks up fluffy instead of gummy.
In a medium saucepan, combine the rinsed rice, water, salt, and butter or oil if using. Bring it to a boil over medium-high heat.
Once it starts to boil, give it a quick stir, reduce the heat to low, and cover the pot with a tight-fitting lid.
Let it simmer undisturbed (no peeking!) for 18–20 minutes, or until all the water is absorbed.
Remove from heat and let it sit, covered, for 5–10 minutes. This resting step lets the steam finish the cooking and evens out the texture. Fluff gently with a fork before serving.

Oven Method:

Preheat your oven to 375°F and bring your water to a boil.
Place 1 cup of rinsed long-grain white rice in a 2-quart oven-safe baking dish (like a glass or ceramic dish with a lid, or cover tightly with foil).
Add 1½ cups of boiling water, ½ teaspoon salt, and 1 tablespoon butter or oil, if using. Stir gently to combine. Cover the dish tightly with a lid or foil.
Bake for 25 minutes, then check to see if the water has been fully absorbed. If needed, bake for another 5 minutes.
Remove from the oven and let it sit, still covered, for 5–10 minutes. Fluff with a fork before serving.

Notes

Rinse… if it needs it. If the rice looks dusty or has debris, give it a quick rinse. Otherwise, if you’re using the right water ratio and long-grain rice, you can usually skip it. Just know that rinsing adds moisture, so you might want to slightly reduce the water in the pot if you rinse.
Jasmine rice cooks softer. Of all the long-grain options, jasmine rice tends to turn out a bit softer and stickier. If you want it fluffier, use 1¼ cups water per cup of rice instead of 1½
Use a tight-fitting lid. Steam is key. If it escapes, your rice could end up undercooked or uneven.
Don’t peek. Lifting the lid mid-cook might seem harmless, but it messes with the moisture and timing.
Let it rest. The steam finishes the job—this short step makes a big difference in texture.
Adjust as needed. If your rice turns out dry, try adding a couple tablespoons more water next time.
Use the right pot size. Too small and it’ll bubble over. Too wide and the water can evaporate too quickly.
Watch the heat. Once it boils, drop it to low and leave it alone. Too much heat and the bottom will scorch before the top is done.
Altitude matters. If you live at a higher elevation, you might need a bit more water and a slightly longer cook time.
Using the oven method? Make sure to bring the water to a boil first.

Troubleshooting Tips

Too dry or undercooked? Add 2–4 tablespoons water, cover, and cook on low 5 more minutes. Let it rest again.
Too wet? Uncover and cook on low to evaporate moisture. If very wet, strain and return to pot to steam off excess.
Rice stuck to the bottom? Heat was likely too high. Lower the heat after it boils and use a heavy-bottomed pot.
Clumpy or gummy? Usually due to too much water or overcooking. Use no more than 1¾ cups water per cup of rice and avoid stirring.
Do I have to rinse? Not if you're using long-grain rice and the right water ratio. Rinse only if it looks dusty or dirty.

Storing Leftovers

Let the rice cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Leftovers are perfect for shrimp fried rice.

To freeze, spread the rice in a thin layer on a parchment-lined baking sheet and freeze until firm. Then transfer it to a freezer-safe container. Reheat with a splash of water in the microwave (covered loosely) or in a saucepan over low heat.

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