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Cooking the perfect pot of rice can intimidate the most experienced of cooks, but with this foolproof Easy Stovetop Rice recipe, you will have perfectly cooked, tender, fluffy white rice cooked in your Dutch Oven every time!
Back to Basics with White Rice
Rice is a staple in many households, mine included. It’s an easy side dish to jazz up and great to prepare in bulk for the week ahead. As easy as rice is to make, it’s also easy to mess up. Bring three cooks into the kitchen and ask them to make rice in a Dutch oven, and all will turn out differently.
In part, that’s because the Dutch oven is different than your standard stainless steal pot. But I’ve mastered a method that will help you get it right every time. Do note however, that for this to work, you’ll need an enameled Dutch oven. You never want to boil straight water in your traditional cast iron Dutch oven as it will strip the cast iron of its oils. With an enameled Dutch oven you’ll get the benefits of cast iron and the benefits of traditional cookware all wrapped up into one.
What types of rice are there?
- White Rice – White rice is a short grain rice, that has been milled to have its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. Great to use in anything and everything!
- Brown Rice – Brown rice is a whole grain. The outer hull is still on there (that’s what makes it brown). Plus it has the germ and bran, as well. These things give it more fiber, a slightly nutty flavor, and a chewy texture. Add a bit more nutrition and flavor to your favorite Burrito Bowl by using brown rice.
- Basmati Rice – Basmati is a long grain rice is known for its nutty flavor and slightly floral aroma. It’s commonly found in Indian and South Asian cuisine, including dishes such as biryani and rice pilaf. We keep this rice on hand for Korean Pork or Chicken Curry.
- Jasmine Rice – Like basmati, jasmine rice is a long grain white rice. However, jasmine tends to be shorter than basmati and slightly stickier when cooked. It’s also known for its strong floral aroma and buttery flavor. Jasmine rice is a personal favorite of mine and perfect for dessert dishes.
- Wild Rice – Wild rice is known for its distinct dark coloring and earthy flavor. It’s considered a whole grain and is a good source of protein. This rice pairs perfectly with chicken or pork dishes.
Why Use Cast Iron?
A cast iron Dutch Oven is perfect for getting fluffy rice every time! The heavy base of the Dutch Oven causes the heat to easily distribute itself along the bottom of the pan to ensure evenly cooked rice, as well as retaining the heat and moisture during the cooking process so that your rice won’t dry out!
Rice to Water Ratio
For this recipe, you want to have double the amount of water that you have of rice. If you are cooking 2 cups of rice, you want to have 4 cups of water; this ratio will serve about 4 people.
What size of a Dutch oven do I need?
We’re a large family and need a lot of rice. Most often we use a 5 quart Dutch oven and cook 4 cups of water to 2 cups of white rice. You can easily double this. For any more than double, you’ll want to use a 6 quart Dutch oven.
Stovetop Rice Ingredients
How to Make Stovetop Rice with Video
Start with a clean Dutch oven. Add the water, salt, and butter or oil to the Dutch oven and place over medium-high heat on the stovetop. Bring the water to a boil. Once the butter is melted, you’re ready to add the rice.
Be sure the rice has been rinsed well in a colander or fine mesh strainer under cool water. Be sure to use cool water as we do not want to par cook the rice. Much like potatoes, par cooking the rice, stops the cooking process. Under cooked rice is very hard to recook in order to get it fully cooked.
Once the water is brought to a boil, add in the rinsed rice and stir immediately with a wooden spoon to ensure there are no clumps. Watch for the water to come back to a boil and cover with a tight fitting lid. Immediately turn off the heat from the stovetop, leaving it on the same burner, and walk away for about 20 minutes. DO NOT lift the cover for 20 minutes at least as you do not want to disturb the steam and heat trapped inside.
The residual heat from the Dutch oven will continue to cook the rice. Leaving the heat on, would cause the bottom layer of rice to burn and stick to the Dutch oven. By keeping it on the burner but turning off the heat we are creating the same atmosphere as a slow simmer, but one that the Dutch oven can handle and slowly manage on it’s own.
@castironrecipes Perfect white rice every time. An easy side dish or batch made ingredient for the week. #dutchovencooking #castiron #castironcooking #easyrecipe #foryoupage #tiktokrecipes #beginnercooking #learnontiktok ♬ Hello Gentle Breeze – Official Sound Studio
Benefits of Cooking Rice in a Dutch Oven
I love that I can set it and forget it. I don’t have to watch the simmer or watch a timer. I can simply get it going and depend on my Dutch oven to do the work for me. I will often do this at the start of dinner and by the time we’re ready to serve, the rice is done. Fluffy, warm, and with a slight hint of salted butter.
Why rinse rice?
Rinsing the rice prior to cooking removes any excess starch from the rice. This will help to prevent the rice from gumming up, giving you a beautifully fluffy rice as the end product. It also aids the rice in absorbing the cooking water in the process of cooking, making the texture of the rice the same for every bite.
How to Store
Store cooked rice in an airtight container in the refrigerator for up to 5 days. To reheat in the microwave, scoop into a microwave safe bowl, top with a pad of butter and a damp paper towel. This prevents the rice from drying out. Microwave on high for 30 seconds, stir, and repeat. To reheat on the stovetop, add about 1/8 cup water per cup of cooked rice and a pad of butter. Heat with the lid on over low heat, stirring frequently. Or simply create fried rice in a skillet with a bit of oil and your other ingredients.
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Easy Stovetop Dutch Oven Rice Recipe
- 5 quart dutch oven
- wooden spoon
- fine mesh strainer
- 4 cups water
- 2 cups rice white, jasmine, or basmati
- 2 Tablespoons olive oil or butter
- 1/2 Tablespoon salt
- To a 5 quart Dutch oven, add the water, butter or oil, and salt. Bring to a boil on the stovetop over medium-high heat.
- Rinse the rice in a fine mesh strainer under running cool water.
- Once the water is boiling in the Dutch oven, add the rinsed rice. Stir with a wooden spoon. Return to boil and cover with a tight fitting lid, turning the stovetop off immediately. Do not remove from burner.
- Allow to sit for 20 minutes. Do Not remove the lid during this time.
- Remove lid, fluff, and serve.