How to Cook Rice on the Stove, Instant Pot, or Microwave
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Cooking rice should be easy, but somehow it turns into mush, crunch, or a weird mix of both right when dinner is already chaotic and everyone is hungry. I have cooked a lot of rice over the years and tested every method during real weeknight chaos, not calm test kitchen moments.
This guide shows exactly how to cook rice on the stovetop, in the Instant Pot, or in the microwave. No guessing and no complicated rules. Just clear ratios and cook times you can trust.
Once you know the ratios, perfect rice becomes one less thing to think about at dinner. Save this one. You will use it a lot.
Below is a quick breakdown by rice type and cooking method. Scroll back up to the graphic anytime you need a visual cheat sheet.
Why this guide works
- Tested across multiple methods
- Easy ratios you can memorize
- Perfect for weeknight dinners and meal prep
- No fancy tools or stress required
Kylee’s Notes
Should you rinse rice?
Short answer. Yes, most of the time. Rinsing removes excess starch and helps keep rice fluffy instead of gummy. Place rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear. Brown rice does not need as much rinsing, but it does not hurt.
Common rice mistakes to avoid
- Using too much water
- Lifting the lid while it cooks
- Forgetting to rest the rice after cooking
- Skipping the fluff step with a fork
Let cooked rice sit covered for 5 minutes, then fluff gently. That step matters more than people think.
How to store leftover rice
Store cooked rice in an airtight container in the fridge for up to 4 days. Rice also freezes well. Let it cool completely, portion it out, and freeze for up to 3 months.
Reheat in the microwave with a damp paper towel to bring moisture back.
What’s the best way to ensure the rice cooks evenly?
Make sure the rice is spread evenly in the pot and is fully submerged in the cooking liquid. Keep the heat consistent and avoid removing the lid too often.
Should you rinse rice?
Short answer. Yes, most of the time. Rinsing removes excess starch and helps keep rice fluffy instead of gummy. Place rice in a fine mesh strainer and rinse under cold water until the water runs mostly clear. Brown rice does not need as much rinsing, but it does not hurt.
Common rice mistakes to avoid
- Using too much water
- Lifting the lid while it cooks
- Forgetting to rest the rice after cooking
- Skipping the fluff step with a fork
Let cooked rice sit covered for 5 minutes, then fluff gently. That step matters more than people think.
How much rice do you need?
Key Rice Yields:
Long-Grain White Rice: 1 cup uncooked rice, will give you around 3 cups cooked.
Basmati/Jasmine Rice: 1 cup uncooked rice, will give you around 3 cups cooked.
Brown Rice: 1 cup uncooked rice, will give you around 2.5 to 3 cups cooked.
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How to store leftover rice
Store cooked rice in an airtight container in the fridge for up to 4 days. Rice also freezes well. Let it cool completely, portion it out, and freeze for up to 3 months.
Reheat in the microwave with a damp paper towel to bring moisture back.
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
JumpHow to cook Long Grain White Rice
This is your everyday rice for beef and broccoli stir fry, burrito bowls, and busy weeknight dinners when you just need something reliable that works with whatever is in the fridge. Any leftovers can be use to make old fashioned rice pudding!
Stovetop: Use 1 cup rice to 2 cups water. Bring to a boil, cover, reduce heat to low, and simmer for 18 to 20 minutes.
Instant Pot: Use 1 cup rice to 1 cups water. Cook on high pressure for 3 minutes, then let it naturally release for 10 minutes.
Microwave: Combine 1 cup rice, 1½ cups water, salt and butter, if using, in a microwave safe dish. Cook uncovered on high for 10 minutes, cover, then cook 10 minutes at 50 percent power.
Microwave note:
Microwave wattage varies from kitchen to kitchen, so cook times may need a small adjustment. If your rice is not fully tender, add 1 to 2 minutes at 50 percent power and check again.
Jasmine or basmati rice
These are slightly more fragrant and need a little less water, so they cook up lighter and fluffier and pair really well with things like chicken & broccoli stir fry, simple chicken curry, or an easy teriyaki chicken bowl.
Stovetop: Use 1 cup rice to 1½ cups water. Simmer covered for 15 to 18 minutes.
Instant Pot: Use 1 cup rice to 2 cups water. Cook on high pressure for 4 minutes with a 10 minute natural release.
Microwave: Combine 1 cup rice, 1½ cups water, salt and butter, if using, in a microwave safe dish. Cook uncovered on high for 10 minutes, cover, then cook 10 minutes at 50 percent power.
Brown rice
Brown rice takes longer, but it is great for meal prep since it holds its texture well and reheats without turning mushy, which makes it an easy base for something like skillet chicken thighs you can cook while the rice simmers or instant pot teriyaki chicken when you want lunches ready for the next few days.
Stovetop: Use 1 cup rice to 2½ cups water. Simmer covered for 40 to 45 minutes.
Instant Pot: Use 1 cup rice to 1 1/4 cups water. Cook on high pressure for 20 minutes, then natural release for 10 minutes.
Microwave: Combine 1 cup rice, 2½ cups water, salt and butter, if using, in a microwave safe dish. Cook uncovered on high for 20 minutes, cover, then cook 15 minutes at 50 percent power.
How to cook rice (all the ways)
Ingredients
- 1 cup long grain white rice
- jasmine rice or basmati rice
- brown rice
- 2 cups water
Optional
- 1/2 teaspoon salt
- 1 tablespoon butter
Instructions
Get prepped
- Measure rice and water based on the rice type and method below. Rinse rice if you like, then drain well.
Long grain white rice
- Stovetop: Combine 1 cup rice, 2 cups water, salt and butter, if using. Bring to a boil, cover, reduce heat to low, and simmer 18 to 20 minutes.
- Instant Pot: Combine 1 cup rice, 1 cup water, salt and butter, if using. Cook on high pressure for 3 minutes, then let naturally release for 10 minutes.
- Microwave: Combine 1 cup rice, 2 cups water, salt and butter, if using, in a microwave safe dish. Cook uncovered on high for 10 minutes, cover, then cook 10 minutes at 50 percent power.
Jasmine or basmati rice
- Stovetop: Combine 1 cup rice, 1½ cups water, salt and butter, if using. Bring to a boil, cover, reduce heat to low, and simmer 15 to 18 minutes.
- Instant Pot: Combine 1 cup rice, 1 cup water, salt and butter, if using. Cook on high pressure for 4 minutes, then let naturally release for 10 minutes.
- Microwave: Combine 1 cup rice, 1½ cups water, salt and butter, if using, in a microwave safe dish. Cook uncovered on high for 10 minutes, cover, then cook 10 minutes at 50 percent power.
Brown rice
- Stovetop: Combine 1 cup rice, 2½ cups water, salt and butter, if using. Bring to a boil, cover, reduce heat to low, and simmer 40 to 45 minutes.
- Instant Pot: Combine 1 cup rice, 1¼ cups water, salt and butter, if using. Cook on high pressure for 20 minutes, then let naturally release for 10 minutes.
- Microwave: Combine 1 cup rice, 2½ cups water, salt and butter, if using, in a microwave safe dish. Cook uncovered on high for 20 minutes, cover, then cook 15 minutes at 50 percent power.
Rest and fluff
- Let rice sit covered for 5 minutes, then fluff gently with a fork.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Thx for the options! Ever since I learned to microwave rice, I haven’t gone back! No more cleaning up boil overs! I do it uncovered 5 min at 200% then 15 mjj in bites a tv 50. 🤷♀️