Best White Rice

When I was growing up, my mother served every meal with white rice on the side.  It was a good thing I loved white rice!  My sister on the other hand wasn’t so fond of it.  I have a very clear memory of  her literally eating a few grains at a time because she didn’t like it…I think that changed later on, as for me…well, I still love, love, love rice, except now a days we have it only occasionally.   Somewhere along the way I realized there were other side dishes other than white rice!  The funny thing was that my mother always used an automatic rice cooker (the Hitachi rice cooker to me exact).  Her rice was delicious.  I really think every Cuban household had a Hitachi.  My mother’s cousin gave me one as a wedding gift….which I used for years until it broke, then I discovered you can just make this on the stove!!!  And I love it even more on the stove! By the way, I still have an automatic rice cooker…I guess I can’t imagine life without it.  It’s a Breville; which I love!

Recently I  had my kitchen remodeled.  My new stove top is an induction stove top.  I love it, but I had to get new cookware because my old All Clad wouldn’t work on this new stove.  I was a bit worried about which pot I would use for making rice since I was so used to my 2 qt., little stainless/aluminum All Clad.  Then I learned clad iron works very well on induction.  I found a beautiful and great little rice pot on the Food 52 website.  For those of you who haven’t visited this website, please do.  It’s amazing.  They sell beautiful and original things for the home and kitchen and have great recipes, cooking tips and you can also connect with other food lovers!  You can even have your own virtual recipe box and collect recipes!  I love it!

So, this little pot is a Staub rice pot and it’s what I use to make rice;  the rice comes out perfect every time, but you can use a 2-4 qt. pot of your choice.  If you’re making just a little bit of rice, use the smaller pot.  Also, if you like your rice “sticky,” like Asian style rice, you should reduce or omit the oil.  If you like it less salty or more salty, you can also adjust those measurements.  When adding salt, I like to add 1/2 tsp per every 3/4 cups of rice.  It may sound like a lot, but a serving of rice is very small, and you really don’t get that much per serving.  As for adding liquid…I never change that.  It’s always the same amount in liquid as rice plus one extra.  So, if you make 3 cups of rice, you add 4 cups of water.  Depending on your cookware, or your taste, you may want to add 1/8 or 1/4 cup extra, but no more than that or you’ll have mushy rice!

Also, if you’re making a rice dish that requires adding chicken broth to the rice, instead of water, then I suggest to either use low-sodium or no sodium chicken stock, or reduce the salt by about 1/4 tsp.  Rice is such a practical side dish and so delicious with so many different recipes.  It’s really very versatile and not complicated at all.

The secret to perfect rice on the stove top is to attend to it for the first part of cooking.  It’s pretty simple, it just takes a few minutes.  When you put your rice to boil, watch over it until it comes to a rolling boil.  At this point, turn down the heat to medium, leave it uncovered and when you see the rice has absorbed most of the water and little holes form on the surface of the rice, where you’ll see steam coming through, you simply cover the pot, turn the heat to low and set a timer for 20 minutes.  Comes out perfect ever time.

Serves 4-6


  • 1 1/2 cups of long grain white rice (I like Jasmine rice)
  • 2 3/4 cups of water
  • 1 Tbsp vegetable or canola oil
  • 1 scant tsp salt

When I make extra servings, I increase the water, oil and salt according to the amounts given above.  Technically, you use the same amount of water as rice, with an extra 1 and 1/4 cup if cooking on the stove; when using a rice cooker, I have not found the need to use the extra 1/4 cup of water.  When adding salt: 1 tsp per 1 1/2 cups, so 3 cups of rice would need 2 tsp of salt.  When adding oil, however, I only slightly increase because too much oil can make your rice oily, so hen making extra servings if you feel like the rice it too dry once it’s cooked, you can stir in a pad up butter.


  1. Add all ingredients to a 2 – 4 qt. pot.
  2. Turn the heat to medium/high or high heat, depending on what kind of stove you have.  I have induction which heats quickly so I use med/high.  Stir to combine.
  3. Once it begins to boil rapidly, lower heat to medium and watch so when the rice absorbs most of the water and small pit holes start opening up on the surface, you can turn the heat down to low, cover the pot and set a timer for 20 minutes.
  4. After 20 minutes, remove from heat and fluff with a fork.

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