| Step | Do | Why |
|---|---|---|
| Rinse | Rinse until the water runs almost clear | Removes surface starch, stops clumping |
| Ratio | ~1 cup white rice to 1.5 cups water | Right water for tender, not mushy, grains |
| Simmer | Boil, then low with the lid on ~10–12 min, no peeking | Trapped steam cooks it evenly |
| Rest | Off the heat, covered, 10 min, then fluff | Grains firm up and separate |
How to Cook Rice on the Stove
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Rinse the rice until the water runs clear, add it to a pot with the right amount of water, bring it to a boil, then cover and simmer on low without lifting the lid — about 10–12 minutes for white rice — and rest it off the heat for 10 minutes before fluffing. Rinsing, a tight lid and the resting step are what give separate, fluffy grains instead of a sticky or scorched pot.