Basic Rice Preparation

Basic Rice Preparation

Need tips on cooking rice from scratch? Check this out!


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Serves: 8 person(s) Change

Preparation Time: 2 mins
Cooking Time: 35 mins

Yield: 8 x 1/2 cup servings (cooked)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe Gluten-Free Recipe


  • 1 1/3 cup uncooked plain rice (average, all types, but not instant)
  • 2 1/3 cup water

Directions: Standard directions Microwave directions


* Stockpot Method: Heat all ingredients to boiling; stir. Cover and lower heat to simmer. Cook regular-milled white medium, short or long grain rice for 15 minutes, and brown rice for 40 to 50 minutes.

* Oven Method: Preheat oven to 350ºF. Using boiling liquid, place ingredients in shallow pan; stir. Cover and bake in preheated oven. Bake regular-milled white medium, short or long grain rice for 25 to 30 minutes, and brown rice for 50 to 60 minutes.

* Steamer, Steam Jacketed Kettle or Rice Cooker: Follow manufacturer's instructions.

* Gentle Boil Method (previously known as "Rapid Boil" Method): Bring 1 cup of rice and 6 to 8 cups of water to a boil while stirring occasionally. Lower the heat and bring the rice to a gentle boil (as opposed to a vigorous rapid boil). Cook uncovered for 12 to 15 minutes for white rice, or 25 to 30 minutes for brown rice. Remove the rice from heat and drain well. Note: If the water is boiling too vigorously the grains tend to split and the texture of the cooked rice will not be at its best.

Follow manufacturer's or package instructions.


1/2 teaspoon salt and 1 tablespoon butter can be added.

Liquid other than water can be used, including chicken stock, beef stock, bouillon, consummé, tomato or vegetable juice (1 part water, 1 part juice) and fruit juices such as orange or apple (1 part water, 1 part juice).

Serving suggestions are not included in nutritional analysis.



Medium or short grain white: 1-1/2 cups (10 oz) rice to 2 cups liquid

Long grain white: 1-1/3 cups (9 oz) rice to 2-1/3 cups liquid

Brown: 1-1/4 cups (8 oz) rice to 2-1/2 cups liquid


* Carefully measure the amounts of rice and liquid.

* Keep the lid on tightly during cooking to prevent steam from escaping.

* At the end of cooking, remove the lid and test for doneness. If rice is not quite tender and no water remains, add a little water and cook 2 to 4 minutes longer. If rice is fully cooked and liquid remains, drain excess liquid. Place back on low heat for about a minute.

* Be accurate with cooking time. Base time on cooking method.

Important: Using too much liquid and overcooking are two common mistakes. California rice tastes best when the grains have a little bounce. The goal is clingy and sticky, not mushy!

Thanks to California Rice Commission

Nutritional Info (per serving)

CALORIES 106 cals
Kilojoules 444 kJ
Fat 0.5 g
Saturated Fat 0.0 g
Cholesterol 0 mg
Sodium 3 mg
Carbohydrates 22.2 g
Fiber 1.0 g
Total Sugars 1.0 g
Protein 2.3 g
Calcium 20.0 mg
Note: A dash indicates no data is available.