How to Cook Rice in a Pot

 Preparation: 5 minutes | Cook: 25 minutes      2 ingredients      rice
May 8, 2021 Jump to Recipe Print Recipe

I’ve had several people ask me how to cook rice with a plain old-fashioned pot. It’s a great skill to have in a pinch and everyone should learn how to do it!  While I usually cook rice with my Zojirushi NS-ZCC10 rice cooker, these days I sometimes still use a regular pot when the need arises.  For example, I might be using my rice cooker to make something else, such as porridge or even chicken (I’ll share my recipe on how to do that at some point in the future).  Or, I might just be preparing a smaller serving where using a pot is just easier and less of a fuss (and sometimes easier to clean). Another advantage of using a pot to cook rice is that I can add sausage, poultry, seafood, and vegetable when the rice is more than half-way cooked to make it more flavorful.

Gluten Free, VEGAN

Tool: a small sauce pan (1.5 to 2 quarts)

Preparation Time: 5 minutes

Total Time:  30 minutes

Servings: 4-6 people


  • 2 rice cups of rice1 (2 rice cups = 1.5 US cups)
  • water


  1. Add the rice to the pot. Rinse 3 times with water, swirling the rice around with one hand to remove extra starch.
  1. Add enough water to the rice. The water level should be at around the top joint of your index finger when you dip your index finger gently in the water so that the tip of your finger touches the top of the rice. Of course this will vary a bit by hand size, but you don’t need exact precision here. Cover the lid.
  1. Heat the pot with the rice under medium heat. Watch closely to prevent water from over-spilling. When the water starts bubbling, lower the heat to the lowest setting to allow the rice to remain at a low simmer. Let simmer for 10 minutes.
  1. After 10 minutes of simmering the rice, most of the water should have been absorbed.2 Turn off the heat but let the pot remain on the stove top for another 10 minutes.3 When the 10 minutes are up, the rice is ready to be served. Enjoy either warm or cold.

Bon Appétit


  1. I like to use medium grain white rice. My go-to brand is Kokuho Rose, which has a soft, sticky feel. I use it for porridge/congee as well. But feel free to use other types of rice based on your personal preference.
  1. If there is still visible water on the surface, continue simmering for 2 minutes at a time.
  1. If you like the thin brown crust on the bottom of the rice pot, simmer for additional 5 minutes. In the photo below, I did not want the crust.
As an Amazon Associate I earn from qualifying purchases.
Asian Cooking Mom - Logo

Did you like this?

If you like this recipe, share it! Better yet, if you made this recipe, tell us how it went below in the comments or share it to social media with the hashtag #asiancookingmom. We'd love to see your creations!


Leave a Comment

Pumpkin Panckaes with Red Bean Paste - Completed Dish

Pumpkin Pancakes with Red Bean Paste

Published: November 05, 2022

Okra Stirfry with Tomatoes and Onions - Completed Dish

Okra Stirfry with Tomatoes and Onions (秋葵番茄洋葱)

Published: October 22, 2022

Fuzzy Melon with Dried Scallops - Completed Dish

Fuzzy Melon with Dried Scallops (节瓜干贝 Mao Gua Gan Bei)

Published: October 15, 2022

Stuffed Bitter Melon - Completed Dish

Stuffed Bitter Melon (镶苦瓜)

Published: October 08, 2022

Improvised sweet sesame pancakces - completed dish

Improvised Sweet Sesame Pancakes

Published: October 01, 2022

Chinese Broccoli with Oyster Sauce- Completed Dish

Chinese Broccoli with Oyster Sauce (蚝油芥蓝 Hao You Gai Lan)

Published: September 17, 2022