How to Cook Perfect Rice on the Stove Without a Rice Cooker

In most Malaysian homes, the rice cooker is so normal that many people have never cooked rice any other way. But rice cookers break, you might be in a new rental with an empty kitchen, or you might be camping or cooking at a friend's place. Knowing how to cook rice in a simple pot is a basic skill worth having, and the result can be just as fluffy.

The method below is called the absorption method: you add just enough water for the rice to soak up, cover it and let steam do the work.

What You Need

• A heavy-bottomed pot with a tight-fitting lid. Thin pots burn rice at the bottom.
• Rice: jasmine (beras wangi), basmati, local white rice or brown rice
• Water
• A pinch of salt (optional)
• A measuring cup, so the ratio stays consistent

Water Ratios by Rice Type

These are good starting points for the stovetop. Every brand and pot is slightly different, so adjust after your first try.

• Jasmine rice: 1 cup rice to about 1.25 to 1.5 cups water. Cook 12 to 15 minutes.
• Local white rice (medium or long grain): 1 cup rice to about 1.5 cups water. Cook 15 minutes.
• Basmati: 1 cup rice to about 1.5 cups water, after soaking for 20 to 30 minutes. Cook 12 minutes.
• Brown rice: 1 cup rice to about 2 to 2.25 cups water. Cook 35 to 45 minutes.
• Glutinous rice: best soaked for several hours and steamed rather than boiled.

The old "finger knuckle" method many grandmothers use, where the water sits about one knuckle above the rice, also works surprisingly well in a pot, especially for larger quantities.

Step-by-Step Method

1. Wash the rice. Put it in a bowl, cover with water, swirl with your hand and pour off the cloudy water. Repeat two or three times until the water is mostly clear. This removes surface starch so the rice is fluffy rather than gluey.
2. Drain well, then put the rice in the pot with the measured water and salt if using.
3. Bring to a boil uncovered over medium-high heat.
4. As soon as it boils, stir once to loosen any grains on the bottom, then turn the heat to the lowest setting and cover tightly.
5. Simmer for the time listed above. Do not lift the lid. Every peek lets out steam the rice needs.
6. Turn off the heat and rest the pot, still covered, for 10 minutes. This lets the moisture spread evenly so the top is not wet and the bottom is not dry.
7. Fluff with a fork or rice paddle and serve.

The 10-minute rest is not optional. Rice that is fluffed straight off the heat is often wet on top and stuck below; resting fixes both.

Fixing Common Problems

Rice is still hard but the water is gone: sprinkle in 2 to 3 tablespoons of hot water, cover and cook on the lowest heat for 5 more minutes, then rest again.

Rice is mushy: too much water or too much stirring. Next time cut the water slightly. For now, spread the rice on a tray to let steam escape, and use it for fried rice the next day.

Bottom is burnt: the heat was too high or the pot is thin. Do not scrape the burnt layer into the rest. Spoon the good rice off the top. Use a heavier pot or a heat diffuser next time.

Water boils over: the pot is too small or the lid is too tight on a high flame. Use a bigger pot and make sure the heat is truly low once covered.

Other Ways to Cook Rice Without a Rice Cooker

• Boil and drain (pasta method): cook rice in lots of boiling water for 10 to 15 minutes, then drain. Easy and forgiving, though you lose some flavour and nutrients.
• Microwave: in a large microwave-safe bowl with the same water ratio, loosely covered, on high for about 10 minutes, then medium for 5, then rest. Times vary by microwave.
• Oven: rinse rice, add boiling water in a covered baking dish and bake at 180°C for about 25 to 30 minutes.

Once you can cook rice in a pot, you can make flavoured rice dishes too, like the ginger and garlic rice in our rice cooker chicken rice. Leftover rice is also perfect for nasi goreng kampung.

FAQ

Do I have to wash rice?

Not always, but washing gives fluffier results for most Asian rice. Some enriched rice packets advise against washing because it removes added nutrients, so check the label.

Should I add oil or butter?

It is optional. A little oil or butter can help keep grains separate and add flavour, especially for basmati.

How should I store cooked rice?

Cool it quickly, within about an hour, and refrigerate it in a covered container. Eat it within a day and reheat until steaming hot.

Cooking rice on the stove is simple once you trust the method: wash, measure, boil, cover on low, and rest. Do it a few times and you will never panic when the rice cooker stops working.