Stovetop Rice Recipe

Even really seasoned and confident cooks get intimidated by plain old rice, so if cooking rice makes you nervous, know that you are not alone. In reality, making a successful batch of rice on the stove depends greatly on the type of rice that you are using. By simply following the package directions you are 90 percent there, as not all rice types cook at the same rate nor need the same water-to-rice ratio. The remaining 10 percent lays in the seasoning and the right amount of heat during the various stages of the cooking process. Sounds like a lot, but it isn't, because once you get the hang of it, making rice is very easy and takes little time. Our recipe consistently makes fluffy and delicious white rice, and this ingredient is the perfect side dish—ideal for soaking up sauces and balancing out spiced or spicy main dishes.

American long-grain white rice is the most familiar rice in the United States, and it's one of the easiest to cook. It's usually cooked in a tightly covered pot with a measured amount of water, which gets completely absorbed by the rice, resulting in a dry, fluffy texture with distinct grains. The basic recipe ratio is 2:1 water to rice. You can easily double and even triple the recipe—the more rice you use, the bigger the pot should be to hold the rice as it expands while cooking.

Rice keeps well in the refrigerator for up to five days, so it's perfect for meal prepping. Stir-fries, fried rice, frittatas, burritos, stuffed peppers, casseroles, rice pudding, ohagi, or soup are just a few of the hundreds of dishes you can make sing with this delicious white rice recipe.