How to Cook White Rice (Stovetop)

Rice is at the center of Dominican cooking. It’s the one thing you’ll find on the table almost every single day, whether it’s paired with a full meal or just something simple and comforting.

In my kitchen, a pot of white rice is never just a side. It’s the base of dishes like Moro de Habichuelas Rojas or served alongside classics like Pollo Guisado or Habichuelas Guisadas. And once you learn how to get it just right, it becomes second nature.

The good news is, making perfect white rice isn’t complicated. But there is a method to it. And once you understand that method, you’ll get fluffy, tender rice every single time—with the option of that crispy concón at the bottom that we all fight over.

Step-by-Step Instructions

Start by rinsing your rice well. This step makes a big difference. You want to remove the excess starch so the grains cook up light and separate instead of sticky.

In a pot or caldero, bring your water, oil, and salt to a boil. Once it’s bubbling, add the rice and give it a gentle stir so everything is evenly distributed.

Let the rice cook uncovered over medium heat. At this stage, you’re waiting for the water to absorb. You’ll notice the grains start to expand and the surface will look slightly dry. This usually takes about 10 minutes.

Once most of the water is gone, reduce the heat to low and cover the pot. This is where the rice finishes cooking through steam. Let it cook undisturbed so the texture stays consistent.

After about 25 minutes, fluff the rice gently. Then cover it again and give it a few more minutes to finish.

If you’ve made recipes like Arroz con Maíz or even a good Locrio de Salami, this process will feel familiar. It’s the same foundation—just simplified.

Serving Suggestions

White rice goes with just about everything, which is exactly why it’s such a staple.

You can serve it with something saucy like Pescado en Coco or Carne Molida (Beef Picadillo), where the rice soaks up all that flavor.

For a more traditional plate, pair it with beans and a protein, or add sides like Tostones or Maduros to round things out.

And of course, if you want to build a full Dominican meal, this is the starting point.

Storage Tips

Once the rice is cooked, let it cool completely before storing. This helps keep the texture from getting too soft.

Store it in an airtight container in the fridge, where it will keep well for several days.

When reheating, add a small splash of water before warming it up. This brings the moisture back and helps the rice fluff up again instead of drying out.

Recipe Tips

• Rinsing the rice is one of the most important steps. It’s what gives you that light, fluffy texture instead of something dense or sticky.
• Keep the heat low once the rice is covered. That gentle steam is what finishes the cooking evenly.
• And if you love concón, don’t rush it. Let the rice sit a little longer at the end so that crispy layer forms at the bottom. If you want to really master it, check out my full guide on how to make concón (crispy Dominican rice).

How to Cook White Rice (Stovetop)

Author: Vanessa

Learn how to cook white rice perfectly every time using the stovetop method. This simple technique creates fluffy, tender rice with the option of a crispy concon at the bottom, just like we love it.

4.74 from 19 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine Dominican, Latino

Servings 6 servings

Calories 379 kcal

Equipment

• 1 Caldero
• 1 Wooden spoon or rice paddle

Ingredients

  

1x2x3x

• ▢ 2 tablespoons vegetable or corn oil (30 ml)
• ▢ ¾ teaspoon salt (4 g)
• ▢ 3 ½ cups water (830 ml)
• ▢ 3 cups long-grain white rice, rinsed and drained (600 g)

Instructions

 

• Rinse the rice under cold water at least three times, or until the water runs mostly clear. Drain well and set aside.
• In a large pot or caldero, combine the oil, salt, and water. Heat over medium-high heat until the water comes to a boil.
• Add the rice to the boiling water and stir gently to distribute evenly. Reduce the heat to medium and cook uncovered until the rice absorbs most of the water, about 10 minutes.
• Once the water has mostly evaporated, cover the pot and reduce the heat to low. Cook for 25 minutes without stirring.
• After 25 minutes, fluff the rice gently with a spoon. Cover again and cook for an additional 5 minutes.
• Remove from heat and serve warm.

Video

Notes

• Rinsing the rice is key to removing excess starch and preventing a gummy texture.
• For concon (crispy rice at the bottom), extend the final cooking time by 15 to 20 minutes, for a total cook time of 40 to 45 minutes.
• If making ahead, allow the rice to cool completely before storing in an airtight container.

Nutrition

Calories: 379kcalCarbohydrates: 74gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 302mgPotassium: 106mgFiber: 1gSugar: 0.1gCalcium: 30mgIron: 1mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

Keywordfluffy white rice, how to cook white rice, stovetop white rice

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