How to Cook White Rice (Stovetop)

4.74 from 19 votes

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.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: Dominican, Latino

Servings: servings

Calories: 379kcal

Author: Vanessa

Equipment

1 Caldero
1 Wooden spoon or rice paddle

Ingredients

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