Easy stove top rice

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5 from 2 votes

Easy stove top rice

If you don't have a rice cooker, no worries! It's super easy to prepare rice on the stove in a pot. This is how I make my rice everytime. This makes a big batch of rice, which I love as I can store the leftovers in the fridge for meals throughout the week. But feel free to half the recipe if you prefer.
My Notes:
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Meal Type: Sides
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Soy-Free
Tool: Stove
Ingredient: Rice
Servings: 8
Ingredients
  • 2 cup(s) white or brown rice
  • 3 1/2 cup(s) water
Instructions
  • In a medium pot, rinse the rice by covering it with water and stirring it with your fingers until the water is foggy. Drain off the water. Repeat 1 - 2 times until the water is clear. Rinsing the rise removes the excess starch and is the key to lovely fluffy rice.
  • Add 3 1/2 cups fresh water to the rinsed rice. Put over high heat, cover, and bring to a boil. The second that it starts to boil, reduce to low to so the rice is at a very light simmer, keeping it covered.
    FOR WHITE RICE: Cook for about 15 - 20 minutes until all of the water is absorbed and the rice is tender. If your rice isnโ€™t cooked all the way through, but the water is absorbed, stir in a splash or two more water, and continue to simmer.
    FOR BROWN RICE: Cook for about 25 - 45 minutes until all of the water is absorbed and the rice is tender. If your rice isnโ€™t cooked all the way through, but the water is absorbed, stir in a splash or two more water, and continue to simmer.
    *Depending on the type of rice the cooking time can vary quite a bit so just keep an eye on it and taste test. Your package of rice might have cooking times listed.
Nutrition
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 1mg
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