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Learn how to cook white rice using this easy, no-fail recipe! Perfect every time for using with short, long grain, jasmine or basmati white rice!

Fluffy white rice in a white Dutch oven with a wooden spoon. //
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In high school, my Mom wanted to make sure that I knew how to cook the essentials before I left the nest and was out on my own at college. Along with biscuits, oven baked chicken, and roasted vegetables, another one of the essentials that she taught me was how to cook white rice. While it sounds simple enough, there are a few tips and tricks that she shared with me then that makes the best white rice I’ve ever tasted and makes it fail-proof every time.

The Best White Rice Recipe

To make the best white rice, you’ll need only four ingredients. You’ll need:

  • water, chicken broth or stock or vegetable stock – you can use your choice of water, chicken broth or stock, or vegetable stock in this recipe. If I am making to serve with chicken, I try to make it with chicken broth. It adds so much flavor to the rice.
  • white rice – this recipe works for short-grain, long-grain, basmati or jasmine
  • butter – while the butter is optional, it does add flavor to the rice.
  • salt – the salt is also optional, but adds so much flavor.
A measuring cup of uncooked white rice on a marble slab. //

Ratio of White Rice to Liquid

A handy tip that she taught me when I learned how to cook white rice, was to use the following ratio:

1 cup white rice : 2 cups liquid

Uncooked white rice in a colander. //

To make your rice, you’ll begin by rinsing your uncooked rice. Rinse the rice in a colander with cold water until the water runs clear. This helps the rice from being clumpy or sticking together as it cooks and makes for the fluffiest rice!

As you rinse the rice, bring your liquid of choice (water, broth or stock) to a boil in a large saucepan or Dutch oven. Stir in butter, salt and rice. Place the lid onto your pot, reduce the heat to medium low and cook without disturbing for 20 minutes.

Then, remove from the heat, remove the lid and lightly fluff the rice with a fork and serve!

Make Ahead Instructions

How to Freeze Rice

Allow the cooked rice to cool completely and then store in the freezer for up to 3 months in a freezer-safe container.

How to Store Rice

Allow the rice to cool completely and then store in an airtight container in the refrigerator for up to 5 days.

Fluffy white rice with a metal fork in a white Dutch oven. //

Here’s Mama’s White Rice recipe. I hope you love it as much as we do!

How to Cook White Rice Recipe

Side Dish

Fluffy white rice in a white Dutch oven with a wooden spoon. //
Prep Time 5 mins
Cook Time 30 mins
Servings 8
Course Side Dish
Cuisine American
Author Robyn Stone
Learn how to cook white rice using this easy, no-fail recipe! Perfect every time for using with short, long grain, jasmine or basmati white rice!


  • 4 cups water chicken stock or vegetable stock
  • 2 cups white rice short-grain, long-grain, basmati, or jasmine
  • 2 tablespoons butter optional
  • 3/4 teaspoon kosher salt


  • Rinse rice until the water runs clear. Add water chicken broth, or vegetable stock to a large saucepan or Dutch oven set over medium heat. Stir in salt and add butter, if using. Bring to a rolling boil and stir in the rice.
  • Cover with a tight fitting lid and reduce the heat to medium-low and cook without disturbing or removing the lid for 20 minutes.
  • Remove from the heat, remove the lid and lightly fluff with a fork and serve.

Nutritional Information

Serving: 0.25cup | Calories: 237kcal | Carbohydrates: 41g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 344mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 87IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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Robyn xo

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Robyn Stone

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Recipe Review


  1. Robyn, if the ratio in the description is 1 cup rice to 2 cups liquid, why does the recipe show 2 cups rice to 2.5 cups liquid?

    1. Thanks so much for catching my typo! The ratio is 1 cup rice to 2 cups liquid. I’ve corrected the recipe now! xo

    2. That’s ok, Robyn! I wasn’t sure if I was reading it correctly. I consider myself a good cook but struggle with white rice. I think your process of rinsing the rice first is really going to help me. Love your recipes!!!

    3. I needed to make rice this weekend for stuffed cabbage so I used this recipe. Thank you, thank you! The rice was sooo fluffy! I’m so glad I saw this and it’s the only way I’m going to make white rice from now on.

    1. Oh my goodness! I am so sorry! I had a typo in the recipe. I’ve updated to the correct amounts now. 🙂

  2. Thanks. Finally at age 77 I now know how to cook rice properly. I think it was the pre-washing and fluffing which helped, as well as butter and salt.