Dutch Oven Rice
Learn how to make perfect rice quickly and easily! With this Dutch oven rice recipe, you can make fluffy, delicious rice every time.
Servings: 4 servings
Calories: 338kcal
Equipment
Ingredients
For White Rice
- 2 cups long or short grain white rice
- 4 cups water
- ¼ teaspoon salt
For Brown Rice
- 1 cup long or short grain brown rice
- 1 ¾ cups water for short grain or 2 cups water for long grain
- ¼ teaspoon salt optional
Instructions
White Rice
- Add the rice, water, and salt to a 5–6 qt Dutch oven.
- Bring to a boil over medium-high heat.
- Once boiling, cover with a tight-fitting lid and reduce the heat to low. Simmer for 15 minutes.
- Remove from heat and fluff with a fork.
- Transfer to a bowl and serve!
Brown Rice
- Place the rice in a fine mesh sieve and rinse under cold running water, swishing gently with your hands, until the water runs clear. Let it drain thoroughly.
- Add the rinsed rice, water, and salt (if using) to a Dutch oven.
- Bring to a gentle simmer over medium-low heat. Let it simmer, uncovered, for 5 minutes.
- Reduce the heat to low, cover, and cook for 35–40 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let the rice sit, covered, for 10 minutes.
- Fluff with a fork and serve.
Notes
- Whether or not you should rinse your rice before cooking it is a common debate. I always rinse my brown rice, but not my white rice. You can prepare your white rice either way; the cooking instructions will remain the same!
- I do like to peek under the lid after cooking and tilt the pot on its side to make sure all the water is absorbed. Just be careful not to get burned by the steam.
- If the water is not totally absorbed, you can remove it from the heat, but leave the lid on for another 10 minutes. It'll continue cooking.
- You can store leftover rice in the fridge for 3-5 days and reheat it on the stove to enjoy again.