How to cook rice on the hob
Cook fluffy basmati or long-grain rice on the hob using the absorption method, and store any leftovers safely.
- Time
- 20 minutes
- Difficulty
- Easy
- Cost
- Low cost
- Steps
- 6
- Checked
What you’ll need
- Basmati or long-grain rice (about 60–75g per person)
- Saucepan with a tight-fitting lid
- Sieve Search Amazon for fine mesh sieve
- Measuring jug
- Fork
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Safety first
- Uncooked rice can contain spores of Bacillus cereus that survive cooking. If cooked rice is left at room temperature they can multiply and make toxins that reheating won't destroy – so never leave cooked rice out overnight.
- Don't reheat rice more than once.
Step by step
-
Step 1: Measure the rice
Allow about 60–75g (2–2½oz) of uncooked rice per person as a side.
Next: step 2 -
Step 2: Rinse it
Put the rice in a sieve and rinse under cold running water until the water runs clearer. This washes off loose starch, so the grains don't clump.
Next: step 3 -
Step 3: Add water at a 2:1 ratio
Put the rice in a pan with twice its weight (or volume) of cold water – for example 120g rice to 240ml water. Add a pinch of salt if you like. Check the packet, as some rice types need slightly different amounts.
Next: step 4 -
Step 4: Cook covered on a low heat
Bring it to the boil, stir once, then cover with the lid, turn the heat right down and cook for about 10–12 minutes. Try not to lift the lid – the steam does the cooking.
Next: step 5 -
Step 5: Rest and fluff
Take the pan off the heat and leave it covered for 3–5 minutes. Then fluff the grains with a fork. All the water should be absorbed and the rice tender.
Next: step 6 -
Step 6: Cool leftovers quickly
Rice needs extra care. The NHS says cool leftover rice as quickly as possible, ideally within an hour (spread it out or split it into small portions), keep it in the fridge for no more than a day, and reheat it only once until steaming hot all the way through.
Tips
- Brown rice takes longer (often 25–30 minutes) and more water – follow the packet.
- A clean tea towel under the lid while the rice rests absorbs extra steam for fluffier grains.
Questions people ask
Why is my rice sticky?
Usually not rinsing, too much water, or stirring during cooking. Rinse well, measure the water and leave the lid on.
Can I freeze cooked rice?
Yes – cool it quickly and freeze in portions. Defrost and reheat until steaming hot, and only reheat once.
Sources
Checked 9 October 2026. We wrote this guide in our own words, using:
- Tilda: How to cook basmati rice (tilda.com)
- NHS: Can reheating rice cause food poisoning? (nhs.uk)
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Printed from howtoguides.uk/guides/how-to-cook-rice-on-the-hob/ · Checked 9 October 2026 · General information only. For gas, electrics, structural work, medical, legal or money decisions, use a qualified professional.