Cooked White Rice Half Cup
Light, fluffy, and perfectly tender steamed white rice that serves as a versatile base for countless meals. This simple preparation delivers fragrant, separate grains that pair beautifully with curries, gravies, stir-fries, or dal. Made with just rice, water, and a pinch of salt, it is a fundamental staple in kitchens worldwide.
For 4 servings
- prep · ~2 min
Rinse the rice thoroughly.
Place the rice in a fine mesh strainer and rinse under cold running water, gently swishing with your fingers until the water runs clear. Drain well.
TIPRinsing removes excess surface starch and prevents the rice from becoming gluey. - prep · ~15 min
Soak the rinsed rice.
Transfer the rinsed rice to a bowl, cover with fresh cold water, and let it soak for 15 minutes. Drain well after soaking.
TIPSoaking helps the grains elongate and cook more evenly to a fluffier texture. - boil · ~3 min
Bring water to a boil and add rice.
In a medium saucepan, bring 2 cups of water to a rolling boil. Add the drained rice and salt. Stir once gently.
- simmer · ~12 min
Cover and simmer until water is absorbed.
Reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and cook undisturbed for 12 minutes. Do not lift the lid during cooking.
TIPA clear glass lid makes it easy to check without releasing steam. - rest · ~5 min
Rest the rice off the heat.
Turn off the heat and let the rice rest, still covered, for 5 minutes. This allows the steam to finish cooking the rice and settle the grains.
- other · ~1 min
Fluff the rice with a fork.
Remove the lid and gently fluff the rice with a fork to separate the grains. Serve hot.
TIPUse a fork rather than a spoon to keep the grains from breaking or getting mushy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the rinsed rice for 15 minutes helps grains elongate and cook evenly.
- 2Use a tight-fitting lid and avoid lifting it during the 12-minute simmer to trap steam.
- 3Let the rice rest off the heat for 5 minutes before fluffing for the best texture.
- 4Fluff with a fork, not a spoon, to keep grains separate and prevent mushiness.
- 5For extra fragrance, add a teaspoon of ghee or a few cardamom pods to the cooking water.
- 6Leftover rice keeps well in the fridge for 3-4 days; reheat with a splash of water.
Adapt it for your goals.
No-soak shortcut
Skip the 15-minute soak and increase the water by 2 tablespoons; the rice will be slightly firmer but still fully cooked—ideal when you're short on time.
coconut infusedCoconut-infused
Replace half the water with light coconut milk and add a pinch of turmeric for a fragrant, subtly sweet rice that pairs beautifully with Southeast Asian curries.
ginger garlicGinger-garlic
Add 1 teaspoon each of grated ginger and minced garlic to the boiling water for a savory, aromatic base that complements stir-fries and dal.
Why this is on our healthy list.
Low in Fat and Sodium
This plain white rice contains no added fats and very little sodium (just a pinch of salt), making it a heart-friendly base for balancing richer dishes.
Easy to Digest
White rice is low in fiber and starch-simple, so it’s gentle on the stomach and often recommended for recovery from digestive upset.
Source of Quick Energy
White rice provides easily digestible carbohydrates that replenish glycogen stores, making it a great choice for pre- or post-workout meals.
Gluten-Free Naturally
Rice is naturally gluten-free, so this recipe is safe for those with celiac disease or gluten sensitivity when using certified gluten-free rice.
Frequently asked questions
The rice may need a few more minutes of steaming—add 2 tablespoons of water, cover, and cook on low heat for 3 more minutes, then rest again.
