How to Cook Perfectly Fluffy White Rice Every Time

This is a guide for making fluffy and perfectly cooked long grain white rice without a rice cooker! White rice is easy to make on the stove, you just have to follow a few simple instructions, and have the proper water to rice ratio. Serve it with Cajun Chicken and Sausage Gumbo or Louisiana Red Beans.

If you plan on cooking Cajun, New Orleans, or South Louisiana dishes, then chances are there is white rice involved. From gumbo to jambalaya, red beans and rice to dirty rice, and one of my favorites, rice and gravy, Louisiana cuisine has a lot of rice based recipes!

Mushy, over cooked, or undercooked rice can make or break one of these dishes. If your rice has been coming out too mushy, I have a suspicion you’ve been using too much water! I’ve always heard to use a 2:1 ratio but after lots of recipe testing, I found a better method. So let me teach you how to make perfect white rice every time, without a rice cooker!

Recipe Quick Notes

What Kind of Rice to Use for Cajun Dishes?

Most people in south Louisiana use long grain white rice for their Cajun dishes. 

There are different types of rice with different colors, textures, and grain lengths. The longer the grain of rice, the fluffier it will be when cooked and the shorter the grain, the more sticky it will be. 

• Brown Rice vs White Rice: Brown rice is a whole grain rice, whereas white rice has had the bran layer removed. Brown rice is chewier, and takes longer to cook, with a slightly more nutty flavor than white rice. Brown rice is also one of the least sticky varieties of rice. 

• Long Grain Rice: This rice has a longer grain, and usually cooks up with fluffy separated grains. Basmati rice, brown rice, and jasmine rice are all long grain varieties. 

• Medium Grain Rice: This rice is in the middle of fluffy and sticky. Arborio rice, the type of rice used to make risotto, is a medium grain rice. See Short Rib Risotto for a tutorial on cooking arborio rice. 

• Short Grain Rice: This is the stickiest variety and often used to make sushi rolls. Sushi rice is sometimes called glutinous rice. 

Read more about different rice varieties here. For this recipe, we will be focusing solely on white long grain rice, since that is what is most commonly used in Cajun cooking. 

Expert Tips for Making Stovetop White Rice

• Do I have to rinse rice? Most rice grains are coated with starches, which can make it more sticky. Rinsing the rice well helps shed some of the excess starch. Some people say long grain rice doesn’t have to be rinsed, but I always do and it comes out perfect. 
• Toast it. This step is optional, but toasting the rice in butter adds another layer of flavor to the rice and enhances its nutty flavor. 
• Don’t use plain water. While you can make rice with plain water, why not use all that liquid as an opportunity to give your rice more flavor? Use chicken broth, vegetable broth, or even beef broth to add more flavor to your rice. 
• No peeking! Don’t lift the lid until at least 15 minutes have gone by. 17 minutes is typically perfect for me. 
• What does it mean to fluff rice? Fluffing rice means to gently mix and separate the clumps. Fluffing the rice is an important step before steaming. It lets extra steam escape, helps with more even cooking, and prevents sticking.
• Don’t skip steaming. After fluffing the rice, make sure to remove it from heat and cover to steam for 10 minutes. This helps any excess moisture absorb into the rice. 
• Use the right pot. The best pot for cooking rice will be heavy and heat evenly, without burning the bottom of the rice. It should have a tight-fitting lid. Use a pot made from cast iron or heavy duty stainless steel. I prefer an enameled cast iron pot like this Staub 3 ¼ quart enameled cast iron pot for making perfect rice. The enameled cast iron surface is naturally non-stick when used correctly. 

Ingredients & Substitutions

See the recipe card below for the complete list of ingredients and measurements.

• Long grain white rice – This cooking method is for long grain white rice. Other varieties need different cooking times and water ratios to cook properly. The closest thing to long grain white rice is basmati rice, which will need a little less water. Looking to make basmati rice? Try this basmati rice (Indian restaurant style) recipe.
• Unsalted butter – Butter is optional, but helps add extra flavor when toasting the rice. You can swap for extra virgin olive oil or omit. 
• Chicken broth – The liquid you cook the rice in is a great chance to add extra flavor. Depending on the recipe I am serving the rice with, I use chicken broth or vegetable broth. 
• Salt – Don’t skip salting your rice! Under seasoned rice will make your whole dish taste under seasoned. For this recipe, I use ½ teaspoon fine grain Himalayan salt per 1 cup of raw rice. 

Equipment Needed

silicone spatula

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fine mesh strainer

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Cast iron French oven

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How to Cook Rice Without a Rice Cooker

There are many ways to cook rice, but this is my foolproof method for cooking white rice on the stovetop, without a rice cooker!

Don’t open the lid while the rice is cooking! 17 minutes is usually perfect. If you open the lid and there is still liquid, close the lid and cook another 2-3 minutes. 

You should be left with perfectly cooked fluffy rice that does not stick to the pot. Serve with your favorite dinner, like red beans or gumbo. 

Storage & make ahead

Storage: Store leftover rice in the refrigerator in an airtight container for 2-3 days. Make sure the rice is fully cooled before storing it, and never store hot rice in the refrigerator. 

Freeze: Freeze rice in a freezer safe container for about 1 month. 

How to reheat rice: Rice is usually best fresh, but it is possible to reheat it. Add your rice to a microwavable safe plate or bowl with a splash of water. Microwave for 30-60 seconds until heated. 

Make ahead: I don’t recommend making rice ahead of time since it is usually best fresh and will dry out when stored.

What to Serve with Rice

Fluffy rice makes a great side dish to almost any meal! It’s great for serving with a simple protein and vegetable for an easy, well rounded meal. Of course, you can serve it with your favorite Cajun dishes too! Here are some ideas to pair it with. 

• Authentic Louisiana Red Beans and Rice
• Chicken and Sausage Gumbo
• Dirty Rice
• Smothered Green Beans
• Cast Iron Pork Tenderloin
• Southern Braised Pot Roast

Variations

You can try out different flavor variations for your rice. This is especially good for serving rice as a side dish! Here are some flavors to try. 

• Green onion rice – This one is especially good to serve with red beans! Add ¼ cup chopped green onions to the rice with 1 clove of minced garlic. Mix in chicken broth and cook per directions. 
• Garlic rice – Add 1 small finely diced shallot and 2 cloves of minced garlic to the pot with chicken or vegetable broth. Cook per directions. 
• Garlic and herb – Add your favorite chopped herbs to the pot with 2 cloves of minced garlic and cook per directions. 

Troubleshooting

If your rice is still not coming out right, there are some things you can do to troubleshoot for next time. 

Rice is still hard or crunchy

• There may not have been enough liquid. Make sure you are using the proper rice to water ratio. Be sure the lid of the pot is tightly fitting so it does not allow extra steam to escape. 
• The fix: Try adding a splash of water or broth and continue cooking for a few more minutes. If you’ve used the correct amount of water, next time try turning up the heat a little. Medium-low is perfect for my burner, but yours could be a little different. 

Rice is mushy

• There was probably too much liquid. Make sure to fully drain the rice after rinsing. Placing the strainer on a clean tea towel will help pull excess water from the rice before cooking. Not letting the rice drain can cause too much water, making mushy rice. 
• The fix: Try spreading the rice onto a baking sheet to let excess moisture evaporate. Make sure to fluff the rice before steaming next time. 

Bottom of the rice is burnt

• This often happens when using a thin or cheaper pot, or the heat is too high. 
• The fix: Use a pot that heats evenly like cast iron or stainless steel, and be sure to simmer on low heat next time. 

Rice is sticking to the pot

• If the rice is sticking to the pot after cooking, the steaming step usually loosens it up. Using a thin pot may cause the rice to stick and burn to the bottom. 
• The fix: Try steaming the rice for another few minutes. 

Tip for measuring liquid: If using a glass measuring cup, make sure to look at the cup at eye level, and go with the bottom of the meniscus (that’s the curved line the water creates). 

If all else fails, and you still can’t get your rice right, there is no shame in using an electric rice cooker! I used one for years until I learned how to make it on the stove. 

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