Rice is one of the most important things that you can learn how to cook. It is so budget friendly that it’s in almost every frugal shopping challenge. Combining rice with any bean of your choice (for now, just buy those canned) creates a protein so nutritionally solid that lots of people people have lived (for a time) solely off of rice and beans when money is really tight.

Some cultures (a lot of cultures, actually) start their meals on a base of rice, then add their meats and vegetables to that rice base and complete their meals that way.

And yet…

A lot of recipes will tell you to rinse your rice first, or start with boiling water. But honestly, if you want dinner on the table with as little fuss as possible, you don’t need either of those steps. You can start with cold water straight from the tap — and still end up with fluffy, satisfying rice.

Let’s look at three simple methods (microwave, stovetop, and oven), all starting with cold water. Then we’ll talk about how to go from plain rice to a full meal — with little to no extra effort on your part.

Method 1: Stovetop Rice (Classic)

This is the most traditional method and usually gives the best “fluffy” texture — but it does ask for a little attention.

NOTE: I am not a fan of this method. At all. I’ll explain why in a minute. But first, the method:

How to cook it:

1. Add 1 cup rice, 2 cups cold water, and a pinch of salt to a saucepan.
2. Bring to a boil over medium-high heat, then immediately turn the heat to low and cover.
3. Simmer 18–20 minutes, until water is absorbed.
4. Rest 5 minutes before fluffing.

✅ Pro: Classic, fluffy rice.
⚠️ Con: You have to watch the pot to avoid boil-overs or scorching.

And that is why I’m not a fan of this method. Cooking rice using this method leaves a lot of starch in the water. The starch will stabilize the bubbles that form when the water boils. Stabilized bubbles are harder to pop. If you let these bubbles pile on top of each other without popping — you get boil over. Worse, the water that boils over is a starchy, nasty mess that is so hard to clean that you will want to give up on cooking entirely and order takeout for the rest of the week.

If you want to try this method: Rinse your rice. Seriously. Measure it into a sieve and rinse it thoroughly. You want to get all the starch off the rice. It’s a pain. It’s going to take a while. But it makes for a fluffier final product and will do a lot to reduce the risk of boil-over.

Again, do I do this? Hell. No.
But if you want to try it, who am I to stop you?

(There are other reasons to be familiar with this method — because there are other ingredients that you can use to make a foolproof one-pot meal using this technique. But for now? Leave the stovetop method here (for future reference) and focus on mastering the other two techniques.)

There are better ways to cook your rice. One is a rice cooker (if you have one). Other ways to do it? Try one of these two methods:

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Method 2: Microwave Rice (Fastest)

This is the sprinter’s method — rice in about 20 minutes, no stove required.

How to cook it:

1. In a large microwave-safe bowl, combine 1 cup rice and 2 cups cold water. This is going to want to boil over on you (see starch explanation in the stovetop method above), so grab a bigger bowl than you think you’ll need the first time you try this.
2. Cover loosely with a plate or lid.
3. Microwave on high for 10 minutes, then on medium (50% power) for another 10 minutes.
4. Let rest 5 minutes before fluffing.

✅ Pro: Fastest way to cook rice with no babysitting.
⚠️ Con: Texture can be a little uneven (edges drier, middle softer).

Turn it into dinner: Microwave Burrito Bowl

• While the rice cooks, grab toppings.
• Stir in 1 can black beans (drained), a package of taco seasoning, ½ cup salsa, and a handful of shredded cheese.
• Top with avocado, sour cream, or whatever’s in the fridge.
  Dinner in a bowl, no stovetop needed.

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Method 3: Oven-Baked Rice (Hands-Off)

How to cook it:

1. Preheat oven to 375°F (190°C).
2. In a baking dish, combine 1 cup rice, 2 cups cold water, and (optional) a drizzle of oil or a knob of butter.
3. Stir once, cover tightly with foil, and bake 30–35 minutes.
4. Rest 5 minutes before fluffing.

✅ Pro: Totally hands-off, great for big batches.
⚠️ Con: Takes the longest, and texture is a little softer than stovetop.

Turn it into dinner: Easy Tuna Casserole

• Before baking, stir in 1 can cream of celery soup, 1 can drained tuna, ½ cup frozen peas, and a handful of shredded cheese.
• Bake covered for 30–35 minutes.
• After baking, top with extra cheese and potato chips (or breadcrumbs, whatever crunchy thing you have on hand) and broil briefly for a golden finish.
  Comfort food with almost no prep.

I love this method. Why? You don’t have to make just one cup of rice. After you’ve made this casserole a couple of times and you’re confident with pulling decently cooked rice out of your oven, then the next time you want to cook rice, start with two baking dishes.

In the first dish: make your casserole for dinner.

In the second dish: make a batch of plain rice. Let it cool while you eat your dinner, then pack it up alongside your leftovers from dinner. Rice freezes beautifully and is extremely easy to reheat in the microwave. This allows you to take all of those microwaveable meal ideas from rice cooking method #2 and get them done in half the time.

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The Takeaway

Cooking rice doesn’t have to mean buying an extra kitchen gadget, fussing with boiling water or rinsing grains. Starting with cold water works just fine — you just get different strengths from each method:

• Microwave: fastest, best for quick bowls.
• Oven: most hands-off, and easiest to stretch into a casserole and “meal prep”.

How do you cook your rice? Have you paid for an Instant Pot or rice cooker to cook rice, or do you just buy the pre-cooked rice and keep that on hand? What’s your best rice-based dinner? Let me know in the comments!