proper pot

The Perfect Pot of Rice

Ever wondered how to make the perfect pot of rice without a rice cooker? We got you. This no-fail method works for short-, medium-, and long-grain white rice.

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Makes about 3 cups


Rinse 1 cup long-grain white rice in a fine-mesh sieve until the water runs clear (this may take up to a minute). Alternatively, you can rinse the rice in a bowl or pot with several changes of cold water, draining carefully between rinses, but we think the fine-mesh sieve method is the least annoying. Rinsing rice before you cook it is key—it washes away the starchy powder that would otherwise make the grains of rice clump up and stick together. Combine rice, ½ tsp. kosher salt, and 1¼ cups water in a medium saucepan.

Give everything a gentle stir. Bring to a boil, then cover pot with a tight-fitting lid and reduce heat to low, aiming for the lowest possible flame. Cook rice, undisturbed—that means NOT opening the lid!—for 18 minutes.

Remove pan from heat. Let stand at least 15 minutes or until ready to use. Uncover and fluff cooked rice with a fork before serving.

How would you rate The Perfect Pot of Rice?

I would like to know if this method will work as well for brown basmati rice (higher in fibre and not an empty carb :-). I suspect I might have to alter one or all of liquid, time and temp ??

i think this arroz is amazing as it is so delicious and nice. The texture of the rice is amazing and the taste is amazing.

Perfect rice recipe every time! Don’t disturb it, no poking, leave that lid on!

A quick warning – it could be my altitude (6,200′) or the range I’m using, but “aiming for the lowest possible flame” and cooking for 18 minutes led to woefully inadequately cooked rice for me. (I’m crunching on it with sesame beef as I type this.) It probably needed 25 minutes if not closer to 30, or I should’ve aimed for something a bit more robust than the “lowest possible flame.” Otherwise, I dig the recipe.

This kinda blew my mind. I don’t know where the 2:1 water-to-rice ratio comes from but this is the only recipe on the web that doesn’t have it. I feel like they should mention that in the article, because I thought it was a typo at first. Anyway, I’m at altitude so I added a couple splashes of water like you do up here. Maybe a tablespoon tops. Tiny splash of EVOO. I used a pot with a TIGHT fitting lid, cooked 25 mins at the lowest heat on the stove, and let it sit with the lid on for 15 mins after that. And boom, this was the best rice I have ever cooked. Not even close. The rice doesn’t stick together at all, and has a pleasant little bite to it. Just a firmness throughout, not like al dente where it’s stuck in your teeth. No mushiness whatsoever. Nothing stuck to the bottom of the pan either which was a pleasant surprise.

Looks like a good recipe, but will it still turn out if I skip the salt? My kidney health is poor and I need to minimize sodium for my health.

Worked flawlessly. This is how I’m cooking stovetop rice from now on. Both the best and the easiest rice I’ve ever made. Remember to adjust the salt to 1/4 tsp. if you’re using regular table salt instead of kosher.

Atlanta, Georgia USA

Perfect! I was really worried about burning the rice once the water evaporated. I fluffed it and saw some bits sticking but then came loose after leaving it to steam.

I’ll admit to be skeptical about this recipe for sure. 1 1/4 C liquid to 1 C rice? But rice is my nemesis! I can cook. I can not make a decent bowl of rice. I’m a trained pastry chef. I can’t cook rice. Have tried the rice cooker. Meh. Did the Instant Pot version. Pretty good, but not great. Followed this recipe (except used less salt and substituted chicken broth for about half the water). Everything else was exactly as stated in recipe. For the first time in my life I had an enjoyable dish of rice to serve tonight! Not sticky. Not burnt. Not under/over cooked. Not mushy. PERFECT!

This is just a perfect recipe for perfect white rice, I was so excited when I finally opened the lid after 20 anxiety-inducing minutes and saw how perfect it looked and tasted it.

It worked! We bought a large bag of medium grain when we usually do long grain. For the life of me I couldn’t get this rice to work. It would always end up mushy and I would have to cook it for over an hour trying to salvage it. But BA has never steered me wrong and it actually worked. Perfect fluffy medium grain white rice. I will say I enjoy the salt, especially since we don’t use rice with especially salty dishes. But it’s not 100% necessary if you’re not a huge fan of the flavour. We have an electric stove and I set the temp between 1-2 for 20 mins because I’m extra scared of medium grain mush. And it all turned out great. Thank you!

Does the ratio seem off? Yes. Does it still work miraculously? Yes. Did I just cook the closest-to-perfect rice of my life yet? YEPPP. Try it, you will not be disappointed (if you stick to the recipe). Thanks BA!

I’ve never been able to cook rice. Now I can. Bon App, y’all have saved me YET again. Thank you so much!! My kitchen game has really stepped up thanks to all y’all’s hard work. I really Appetit-iate it lol

Followed the recipe exactly with Kokuho Calrose (a medium grain rice). Came out perfectly in my 1.5 quart stainless steel saucepan! A much better alternative to the cheap rice cookers I currently have that don’t cook rice evenly and often leave chewy or burnt rice at the bottom. So happy to have learned this technique.

Perfection, I made this exact recipe a few times already and no matter which brand of white long grain rice you use ( just not sushi, arborio or wild or brown rice) it comes out the same. I made this to go with Alison Roman’s “the stew” and even my bf’s 82 year old Colombian grandmother kept asking how I made it, this recipe outdoes a rice cooker that’s not about a thousand bucks, very time! Just make sure to rinse the rice. Flaky, never soggy and delicious.

Ever wondered how to make the perfect pot of rice without a rice cooker? We got you. This no-fail method works for short-, medium-, and long-grain white rice.

Proper pot of tea! – Hopesay Glebe Farm Teashop

Homemade scones, homemade jam, proper loose tea in a pot and beautiful Shropshire countryside-what’s not to like!
A new set up so limited opening hours at the moment (long weekend) but well worth the visit and Hopesay village is charming and perfect for exploring.

67 of 7 reviews

Whilst on ramble discovered this place by accident. It currently is only open Fri, Sat, Sun and Mon. The lady owner did suggest they may open all week long in the summer months. Cream Tea was £3.50 with superb home made scones, jam and fresh cream. Tea was proper loose leaf tea and seemed endless. Seating for approx 15 but my guess is on a sunny day you could take it outside. Local produce for sale too. Excellent service and will certainly be back for more!

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Hopesay Glebe Farm Teashop: Proper pot of tea! – See 7 traveler reviews, candid photos, and great deals for Hopesay, UK, at Tripadvisor.