It might seem easy to make—but it’s not always that simple. Too much water and the rice turns out mushy, sticky, and almost inedible. Too little water and it ends up under-cooked. It also depends on the type of rice and the recipe—some require more or less water than others.
White rice is a staple food in many Asian cultures, often eaten every day. But it’s not the only place where rice is a daily essential. In Cuba, rice could easily be considered the main component of both lunch and dinner. We eat it every day—usually twice a day—except for breakfast, unlike some parts of Asia.
That said, we don’t always eat it plain like in this recipe. We mix it with countless ingredients to create a wide variety of dishes and recipes that you’ll see here on the blog.
Benefits of White Rice
The benefits of white rice, especially compared to brown rice, are few. It’s a simple carbohydrate, so it provides energy, and thanks to its low fiber content, it’s easier to digest. But beyond that, it offers little nutritional value—maybe just small amounts of some vitamins and minerals. That’s why many white rices sold in the U.S. are enriched with added nutrients.
My recommendation? Always pair it with protein and veggies or a salad to make sure you’re getting the nutrients your body needs from other sources.
What Goes with White Rice
You can serve it with almost any kind of protein—chicken, beef, fish. It works perfectly as a side dish or as a substitute for other carbs like potatoes or sweet potatoes.
What Kind of Rice I Use (and Why)
For this recipe, I use Jasmine rice, you can find it in any grocery store. It’s the one we use most often at home because of its texture and its subtle, fragrant aroma. The measurements I share here are for this specific type of rice. (If you want to know the correct water ratio for other types of rice, let me know in the comments!)
How Long Does Cooked White Rice Last in the Fridge?
Stored properly in an airtight container, it can last about 5 days to a week.
How Many People Does One Cup of Rice Serve?
One cup is enough for 2 people—or up to 4 if served as a side. If you need more, just double the quantity.
How Much Salt to Use
My trick: taste the water after adding the salt to see if it’s seasoned enough for you.
Should I Wash the Rice Before Cooking?
It might not be necessary. But I always do it at least with this type of rice.
What Equipment You’ll Need
- A medium pot with a lid
But if you make white rice often, I recommend getting a rice cooker—it makes perfect rice quickly and with no hassle.
Ingredients
- 1 cup Jasmine rice
- 1½ cups water
- Salt to taste (about ½ tsp or less)
- 1 tsp cumin seeds (optional)
- 1 bay leaf (optional)
- A drizzle of olive oil (optional, for serving).
How to Cook White Rice on the Stovetop
1
Rinse the rice (optional) and add it to your pot.
2
Add the water. While it’s heating, add salt and stir.
3
Add cumin seeds and bay leaf (totally optional).
4
Bring to a boil. Once it starts boiling, lower the heat to the lowest setting and cover the pot.
If you notice foam rising, lift the lid slightly to release steam and let the foam settle, then cover again. Cook for about 15 minutes.
5
If the rice hasn’t absorbed all the water, let it cook for 2–3 more minutes until it’s fully absorbed. Once done, turn off the heat and let it sit for 3 minutes.
6
Using a fork or rice spatula, gently fluff the rice and separate it from the edges of the pot. This helps prevent it from taking the shape of the pot as it cools.
7
Serve with a drizzle of olive oil and enjoy it with your favorite dish!
Equipment
- 1 medium pot with lid
Ingredients
- 1 cup Jasmine rice
- 1½ cup water
- salt to taste
- 1 teaspoon cumin seeds (optional)
- 1 bay leave (optional)
- drizzle olive oil for serving (optional)
Instructions
- Rinse the rice (optional) and add it to a medium pot with the water. Place over medium heat.
- Add salt and stir. If using, add cumin seeds and bay leaf.
- Bring to a boil. Once boiling, reduce heat to the lowest setting and cover with a lid. If foam begins to rise, lift the lid slightly to release steam and let the foam settle, then cover again.
- Cook for about 15 minutes. Check: if water remains, cook 2–3 more minutes until fully absorbed.
- Turn off the heat. Let the rice rest covered for 3 minutes
- Fluff gently with a fork or rice spatula, loosening from the edges to prevent clumping.
- Serve with a drizzle of olive oil and your favorite main course and enjoy!
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