Parboiled Rice (Stovetop Method)
The most delicious and aromatic side dish in minutes! This parboiled rice recipe is a guaranteed way to cook it quickly and easily. Especially if your rice often turns mushy and sticky. This version will be fluffy and juicy, absorbing butter and onion flavor during cooking!
Updated : 18 November, 2025
Easy
About 20 min.
Ingredients
230 grams
Rice
470 milliliters
Water
1
Onion
70 grams
Butter
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use clean drinking water for cooking, without any off smells or taste.
Step 2
Lightly salt the water to taste and bring it to a boil. I added 1/2 teaspoon of salt.
Step 3
While the water is heating, rinse the rice thoroughly until the water runs clear. You can use any rice, but avoid very low-quality types - they overcook faster. I used long-grain basmati. Check the package instructions for approximate cooking time.
Step 4
Peel the onion but leave it whole. Choose the onion size based on your preference. You may skip the onion, but with it the rice becomes more fragrant.
Step 5
Place the rinsed rice into a pot with a thick bottom and level the surface.
Step 6
Insert the whole onion into the center. Arrange small pieces of butter around it.
Step 7
Pour the salted boiling water into the pot so that the water is 1-1.5 cm (about 1/2 inch) above the rice. I used 460 ml (about 2 cups), matching the classic ratio: 1 part rice to 2 parts water.
Step 8
Set the pot over low heat and cook until all the liquid evaporates. I cooked mine for 10 minutes. The rice will absorb water and swell.
Step 9
Once the water has evaporated, turn off the heat, cover with a lid, and let it rest for 15 minutes. Any remaining moisture will be absorbed.
Step 10
Remove the onion. Fluff the rice and serve with any main dish. Enjoy!
Author note
Share the recipe
)