Skip to content
Rotina Diária

Everyday Meals

Fluffy White Rice Recipe

Make fluffy white rice with this easy recipe. Toast the grains with onion and garlic, then cook in boiling water using the right ratio. No more mushy rice!

  • Total time 37 min
  • Prep time 10 min
  • Cooking 22 min
  • Rest or chill time 5 min
  • Makes Makes 6 side servings
  • Difficulty Easy

Rice comes out fluffy for two reasons. First, the grains are briefly toasted in oil with onion and garlic. The fat coats each grain and helps keep them separate. Second, the boiling water is added in just the right amount—twice the volume of the rice—so it’s fully absorbed as the grains become tender.

After you turn off the heat, let the rice sit covered for a few minutes. The remaining steam finishes cooking it evenly, from top to bottom.

Ingredients

Amounts for 6 servings (Makes 6 side servings).

Equipment

  • Colander
  • Pot

Instructions

  1. Step 1 Rinse the rice, if desired

    If the package doesn’t say the rice is pre-rinsed, rinse it in a colander under running water, stirring it with your hand until the water is nearly clear. Drain well. Bring the water to a boil in a kettle.

    • 2 cups long-grain white rice
    • 4 cups boiling water

  2. Step 2 Sauté the onion and garlic

    Heat the oil in a pot over medium heat and sauté the onion until translucent. Add the garlic and stir for 30 seconds, taking care not to brown it too much—burned garlic tastes bitter.

    • 1 tablespoon oil
    • 1/2 finely chopped onion
    • 2 cloves of crushed garlic

    About 4 min

  3. Step 3 Toast the rice

    Add the rice and salt and stir for 2 minutes, until the grains look glossy and just begin to stick lightly to the bottom of the pot.

    • 1 teaspoon salt

    About 2 min

  4. Step 4 Cook with boiling water

    Pour in the boiling water, stir once, and simmer over medium heat uncovered until the water drops to the level of the rice and small holes appear on the surface.

    About 6 min

  5. Step 5 Finish cooking over low heat

    Turn the heat to low, cover the pot, and cook for 10 more minutes without stirring. Stirring at this point can break the grains and make the rice mushy.

    About 10 min

  6. Step 6 Let it rest, then fluff

    Turn off the heat and leave the pot covered for 5 minutes. Fluff the rice with a fork before serving.

    About 5 min

Tips for success

  • Use 2 parts water to 1 part rice, measured with the same cup. Parboiled rice needs a little more water; brown rice needs nearly three times as much and takes longer to cook.
  • If the water runs out before the rice is tender, add a little hot water, cover, and wait a few more minutes.
  • Add a bay leaf to the water to give the rice a fragrant aroma without changing its color.

Substitutions

Oil
Use the same amount of olive oil or butter.

How to store

Store in a sealed container in the fridge for up to 4 days. To reheat, sprinkle with a little water and warm covered. Freeze in individual portions for up to 3 months.

Allergens

None of the major allergens are listed among the ingredients.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.