White rice is a staple in many cultures. At our house full of part-Filipinos, it is an essential accompaniment to this version of our favorite Filipino dish, crockpot chicken adobo, which is featured today at Stacy Makes Cents Fix and Forget Friday.

Learning how to cook white rice is so simple, you’ll never buy instant rice again!

How to cook White Rice and Crockpot Chicken Adobo

Crockpot Chicken Adobo over White Rice

How to Cook White Rice

Ingredients

  • 1 1/2 cups white rice
  • 2 cups water or stock

Directions

  1. Combine water and rice in a medium stockpot.
  2. Bring the rice to a rolling boil.
  3. Give it a quick stir, cover, and turn down to low.
  4. Cook, covered, for 15 minutes without peeking! Do. Not. Peek.
  5. After 15 minutes, shut the stove off. Don’t peek! Leave the rice covered for another 10 minutes—no peekie!
  6. Your rice is done. Fluff it, scoop it, or shape it with a measuring cup.

You may notice that some rice brands and methods of cooking result in a stickier rice. Cultures that use fingers or chopsticks to eat their rice want the nice stick-togetherness that this recipe will provide.

No-measure tip: My Filipino grandfather-in-law always had a pot of rice on the stove, and let me tell you, Filipinos know how to cook white rice. Instead of measuring, he combined the rice and water in the pot, adding enough water so that when he touched the top of the rice with his finger, the water reached the nearest knuckle.

For a true Filipino experience, top your white rice with my family’s Crockpot Chicken Adobo, our version of a popular Filipino dish, which is featured over at Stacy Makes Cents. Your rice will thank you.

Click here for the Crockpot Chicken Adobo Recipe.

Here’s the printable recipe for how to cook white rice:

How to Cook White Rice
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
 
Cooking white rice is so simple, you'll never resort to instant rice again.
Ingredients
  • 1½ cups white rice
  • 2 cups water or stock
Instructions
  1. Combine water and rice in a medium stockpot.
  2. Bring the rice to a rolling boil.
  3. Give it a quick stir, cover, and turn down to low.
  4. Cook, covered, for 15 minutes without peeking! Do. Not. Peek.
  5. After 15 minutes, shut the stove off. Do not peek! Leave the rice covered for another 10 minutes—no peekie!
  6. Your rice is done. Fluff it, scoop it, or shape it with a measuring cup.
Notes
No-measure tip: My Filipino grandfather-in-law always had a pot of rice on the stove. Instead of measuring, he combined the rice and water in the pot, adding enough water so that when he touched the top of the rice with his finger, the water reached the nearest knuckle.