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Cooked long-grain white rice served beside curry, a serving idea from this 10 types of rice guide
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Stovetop Long-Grain White Rice

A simple saucepan recipe for fluffy long-grain white rice. Makes approximately 3 cups cooked rice, enough for 4 side-dish servings. Use regular long-grain white rice whose package calls for 2 cups water per cup of rice.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 35 minutes
Servings: 4 side-dish servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup uncooked regular long-grain white rice Such as Mahatma extra-long-grain white rice; not instant, brown, parboiled, jasmine or sushi rice.
  • 2 cups water Use a different amount if your package requires it.
  • 1/4 teaspoon fine salt Optional.
  • 1 teaspoon olive oil Optional.

Equipment

  • 1 2-quart saucepan with a tight-fitting lid Use a heavy base to help prevent scorching.
  • 1 U.S. measuring cup Use the same cup for rice and water.
  • 1 Fork For gently fluffing the cooked rice.

Method
 

  1. Read the package before starting: this method is for regular long-grain white rice with a 2:1 water-to-rice ratio. Measure the rice dry. If your package calls for rinsing, rinse and drain thoroughly; do not rinse enriched rice when the label advises against it.
  2. Pour the water into the saucepan and add the optional salt and oil. Bring to a boil over medium-high heat.
  3. Stir in the rice once, cover tightly, and immediately turn the heat to low. Simmer for about 20 minutes, until the water is absorbed and the grains are tender. Keep the lid on and avoid stirring during cooking.
  4. At the end of the cooking time, briefly check a few grains. If the pot is dry but the rice has a hard center, add 1–2 tablespoons water, cover, and cook on low for a few more minutes. Do not add a large splash all at once.
  5. Move the covered pan off the hot burner. Let stand for 10 minutes so the moisture can settle through the rice.
  6. Lift and separate the grains gently with a fork. Serve warm alongside beans, vegetables, curry or your favorite main dish.

Notes

Timing and yield: Allow about 5 minutes to measure and bring the water to a boil, 20 minutes to simmer, and 10 minutes to rest. Total: approximately 35 minutes. Extra cooking to soften firm grains adds time. Yield varies by rice; expect about 3 cups cooked.
Match the bag: The water ratio and simmer time follow Mahatma's regular extra-long-grain white-rice method linked in the guide above. Other brands may differ. Brown rice, aromatic rice and instant rice need their own measurements and timings.
Flavor options: Replace the water with the same volume of low-sodium broth and adjust or omit the salt. Fold in chopped parsley or a little lemon zest after resting. Add wet sauces at serving time to keep the cooking ratio predictable.
Storage: Following the conservative UK rice-specific guidance used in this article, divide leftovers into small portions and cool promptly, ideally within one hour. Refrigerate and use within 24 hours, or cool promptly and freeze. Reheat only once until steaming hot throughout. Do not leave rice in the pot to cool slowly.