For this stovetop method, use 1 cup of long-grain white rice to 2 cups of water. For more flavor, substitute 2 cups of chicken stock or beef stock for the water. Cook covered at a gentle simmer, let it rest off the heat, then fluff it with a fork.

1. Rinse if the package recommends it
2. Bring 1 cup of rice and 2 cups of water or stock to a boil
3. Cover and turn the heat down to a gentle simmer
4. Check at the package’s suggested time and rest covered for 5–10 minutes

If the grains are still firm and the pot is dry, add a small splash of water and cook covered a few minutes longer. If the rice is tender but wet, uncover briefly so excess steam can escape. If the bottom scorches, reduce the heat next time and try a heavier pot. Brown rice, basmati, and short-grain rice can require different amounts of water and cooking times. Start with the directions for the variety you bought.