How to Cook Uncle Ben’s Rice on the Stove or in a Cooker

What You’ll Need

Uncle Ben’s rice, with the package directions available. The brand sells different products, including converted white rice, brown rice, flavored mixes, and ready-to-heat rice; they are not cooked the same way.
A saucepan with a close-fitting lid for the stovetop method, or the appliance specified by the package for another method.
A liquid measuring cup and a dry measuring cup, or the measurements printed on the package.
Water, plus salt or butter if desired and permitted by the package directions.
A fork for fluffing and a heat-safe spoon for serving.

Step-by-Step

Identify the variety. Read the front and cooking panel before measuring. “Uncle Ben’s” is commonly known as Ben’s Original in the United States, and its products include rice that requires simmering as well as quick-cooking pouches. Use the directions for the product in hand rather than applying one ratio to every package.
Measure the rice and liquid. Follow the package quantities and serving yield. For classic original converted white rice, a common stovetop direction is 1 cup dry rice to 2 cups water, yielding about 3 cups cooked. Package instructions can vary by size or product, so they take priority. Brown rice usually needs a different amount of water and a longer cook.
Bring the water to a boil. Put the measured water in a saucepan and add salt or butter only if you want it. Bring it to a full boil over medium-high heat. Use a pan large enough to leave room for the rice to expand and bubble without spilling.
Add the rice and stir once. Pour in the measured rice. Give it one brief stir so the grains are distributed, then wait for the liquid to return to a gentle boil. Avoid repeated stirring, which can make cooked rice sticky and release starch into the liquid.
Cover and lower the heat. Put on the lid and turn the burner to low, just enough to maintain a gentle simmer. A rolling boil can make water evaporate too quickly or cause the pot to foam over. Keep the lid closed; lifting it repeatedly lets steam escape and changes the cooking conditions.
Simmer for the package time. Cook according to the specific variety’s instructions. Classic converted white rice commonly takes about 20 minutes, but brown rice and flavored products may take longer or have other directions. Do not assume that rice is done just because the timer rang: check that it is tender and the liquid has been absorbed, using the package’s timing as a guide.
Rest with the lid on. When the rice is tender, remove the pan from the heat and let it stand covered for about five minutes, unless the package says otherwise. This allows moisture to distribute through the grains and makes the rice easier to fluff. If liquid remains, continue cooking briefly as described in Troubleshooting.
Fluff and serve. Use a fork to gently lift and separate the grains. Taste and season if needed, then serve while hot. Avoid pressing or vigorously stirring the rice, which can crush grains and create a gummy texture.

For a rice cooker: Use this method only if the package or cooker instructions allow it. Measure rice and water using the cooker’s directions, since its cup may not match a standard US measuring cup. Close the lid, select the appropriate setting, and let the cooker switch to warm or finish its cycle. Let the rice stand briefly, then fluff. Do not assume the stovetop water ratio applies to every cooker.

For microwave-ready pouches: These are already cooked and should not be prepared like dry rice. Follow the package heating directions, open carefully to avoid steam, and serve promptly. Do not put a pouch in a microwave unless its packaging specifically says it is microwave-safe.

Common Mistakes

Using one ratio for every type. Converted white, brown, parboiled, instant, and seasoned rice can need different liquid amounts and timings. The package is the reliable reference.
Cooking on high heat throughout. Once the rice is covered, high heat can boil away the water before the center is tender. Lower the burner to a quiet simmer.
Removing the lid to check repeatedly. Each peek releases steam. Set a timer for the package time and check only near the end if needed.
Stirring constantly. Rice does not need constant stirring while covered. Frequent mixing can break grains and make the texture dense or sticky.
Skipping the rest. Serving immediately can leave some grains wetter than others. A short covered rest helps even out the moisture.
Confusing dry rice with a ready pouch. A pouch is a different product with its own heating directions; adding water and simmering it can ruin the texture.

Tips

Read the cooking panel before starting, and keep the lid, measuring tools, and serving fork ready. This prevents guessing once water is boiling.
For more distinct grains, handle the rice gently and fluff with a fork rather than a spoon. Do not rinse unless the package specifically recommends it; rinsing can alter the measured water balance.
If you are doubling a recipe, use a larger pot and follow the package or recipe’s proportions. The cooking time may not double, so check tenderness and liquid absorption rather than simply multiplying the timer.
Season after cooking if you are unsure how salty a flavored mix will be. Some packaged varieties already contain seasoning.
Serve rice promptly. Refrigerate leftovers within two hours in a shallow covered container; keep the refrigerator at 40°F or below and use within three to four days. Reheat leftovers to 165°F, checking with a food thermometer, and reheat only the portion you plan to eat.

Troubleshooting

Rice is still hard and the pot is dry: The heat may have been too high or the lid may not have sealed well. Add a small amount of hot water, cover, and cook on low for a few more minutes; check again. Avoid pouring in a large amount at once.
Rice is wet but tender: Let it stand uncovered off the heat for a few minutes so excess moisture can evaporate. Fluff gently. Next time, measure carefully and make sure you used the right directions for that variety.
Rice is mushy: It may have had too much water, been cooked too long, or been stirred often. It may still work in a soup or another dish that suits a soft texture; use the package measurements and stir less next time.
The bottom is scorched: Turn off the heat and move the pan without scraping the burnt layer into the rest. A thin layer can stick if the burner runs hot or the pan is too light. Use a lower setting and a heavy-bottomed saucepan next time.
Rice is unevenly cooked: Check that the lid fits, the burner is level, and the rice is simmering gently. Let it rest covered after cooking so moisture can finish distributing.
Rice sat out too long: Discard cooked rice left at room temperature for more than two hours, or more than one hour when the temperature is above 90°F. Smell and appearance cannot reliably show whether food is safe.

Frequently Asked Questions

How much water do I use for Uncle Ben’s rice?

It depends on the variety and cooking method. For classic converted white rice, a common stovetop measure is 2 cups water per 1 cup dry rice, but check your package because other varieties use different proportions.

How long does Uncle Ben’s rice take to cook?

Classic converted white rice commonly simmers for about 20 minutes. Brown rice and other products can take longer, while ready-to-heat pouches require only the package’s heating time.

Should I rinse Uncle Ben’s rice before cooking?

Usually, follow the package directions rather than rinsing by default. Rinsing can remove surface starch and also change how much water remains with the rice.

Can I cook it in a rice cooker?

Often, but use the rice cooker’s instructions and the rice package’s guidance for that variety. Cooker measuring cups and water lines may differ from standard US measurements.

Why is my cooked rice sticky?

Too much water, extra stirring, or cooking beyond the recommended time can make rice sticky. Measure accurately, keep the lid closed, and fluff gently with a fork after resting.

How should I store leftover rice?

Refrigerate it within two hours in a shallow covered container and use it within three to four days. Reheat leftovers to 165°F, checking with a food thermometer.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.