How to Cook Rice on an Induction Cooktop (Step-by-Step)

Rice is a widely consumed grain for a variety of reasons. For some, it is part of their culture. They grew up eating rice daily and are accustomed to it. Others combine or partner rice with chicken, fish, beef, or vegetable dishes.

There are thousands of varieties of rice. Rice is inexpensive, versatile, and filling. All types of rice are a source of carbohydrates, and brown rice has many nutrients. 

This article details the process of cooking rice on an induction cooktop.

How Induction Cooking Works  

Induction cooktops heat cooking vessels directly instead of using a flame or electric heating element.

Induction cooking technology uses electric currents to heat cookware using magnetic induction.

A coiled copper wire is underneath the cooking surface. An electric current is passed through this coil. A magnetic current is created throughout the cooking vessel to produce heat. The contents of the induction suitable pots and pans are then heated.

A gas or electric stove uses thermal conduction via a gas flame or electric coil. The heat sources transfer heat from a flame or burner to a pot or pan.

What Cookware Works With Induction Cooktops

Cast iron, enameled cast iron, carbon steel, and stainless steel cookware with a magnetic base are induction compatible.

If you have stainless steel pan and want to find out if it is induction compatible, here’s an easy test. Place a magnet (a refrigerator magnet is fine) on the bottom of the cookware. If it sticks securely, it will work on your induction stove or cooktop.

To conduct heat effectively, make sure the base is clean and flat.

Types of Rice

The three broad categories of rice based on grain length are long, medium, and short. The shape of long-grain rice is long cylindrical, while short-grain rice has a shorter, wider shape.

Long-grain rice

Due to the low starch content, long-grain rice separates when cooked. It is drier than short-grain rice, is tender and fluffy, and three to five times the length that it is wide.

White and brown jasmine and basmati rice are examples of long-grain rice.

Long-grain rice is used in Indian, Thai, and Middle-Eastern cooking. It is also used to make a casserole, pilaf, or stir-fry.

Medium-grain rice

Medium-grain rice is shorter and wider than long-grain rice and is moist, tender, and slightly sticky when cooked. It has a lower starch content than short-grain rice. Medium-grain rice is often used to make Italian risottos, Spanish Paella, side dishes, and Chinese dishes.

Short-grain rice

Short-grain rice is shorter, stickier, and starchier than long-grain rice. White and brown short-grain rice is available.

Some varieties of short-grain white rice are used to make risotto, rice pudding, and rice balls. Short-grain rice is used to make sushi since its stickiness makes it easier to roll. 

Should you rinse rice before cooking it?

There are differing opinions on whether rice should be rinsed before cooking. Some people rinse it to remove the starch and debris on the grain surface. Others would not rinse their rice before cooking unless they purchased it directly from a rice farm.

How to Rinse Rice  

The method for rinsing rice varies slightly for whole grain and white rice.

Whole grain rice has three components – bran, germ, and endosperm. Whole grain rice is not only brown rice but comes in black, red, and purple. The primary purpose of rinsing whole grain rice is to remove rice hulls or broken rice kernels.

Pour the rice into a fine-mesh strainer to rinse whole grain rice. Run cold water over the rice for about 30 seconds while gently shaking the sieve. Then drain the water and place the rice into a cooking vessel or rice cooker.

The steps are the same for white rice, except the rice should be rinsed for one to two minutes. The water doesn’t have to be completely clear. Drain the water as often as needed (usually 3-4 times).

If you don’t have a strainer, place rice in a large bowl. Run cold water over it enough, so the rice is completely submerged. Gently swirl the rice with your hand and pour off the water until it is almost clear. Place the rice in a strainer and then transfer it to a pan or rice cooker.

Benefits of soaking rice

After rinsing the rice, some cooks soak it before cooking. There are two main benefits to soaking rice.

First, when the rice is soaking, the grain swells and absorbs the water; thus, the rice cooks slightly faster. Second, soaking rice can produce more flavorful rice.

Preparing Your Induction Cooktop  

• Place the induction burner on a flat, stable, non-metallic surface.
• Leave a 3’’- 5” gap around the unit to avoid blocking the air vents.
• Make sure the induction hob is clean and dry.
• Wipe the bottom of the cooking vessel.  

Cooking Basmati Rice on an Induction Cooktop

Like plain rice, basmati rice comes in white and brown varieties. The hull, bran, and germ are removed from white basmati rice. 

A Duxtop 9600LS Induction Cooktop was used to develop the process of cooking rice on an induction cooktop.

Ingredients

• 1 cup Basmati rice
• 1.5 cup water
• Optional: bay leaf, salt

Cooking Instructions

1. Add rice and water to the induction ready saucepan (optional: add bay leaf, ½ tsp salt)
2. Place the saucepan on the induction cooktop and set the power to level 8.
3. As soon the surface is rippling and the edges bubbling (with white foam), place the lid on, and turn the power to level 2.5. Cook for 9 to 10 minutes.
4. Remove the saucepan from the stove.
5. Let the rice rest for 10 minutes.
6. Remove bay leaf and fluff using a fork, rubber spatula, rice paddle, or chopsticks, and serve.

Optional: Stir in cilantro, lime juice (1tbsp), and lemon juice (1 tbsp)

Cooking Jasmine Rice on an Induction Cooktop  

Ingredients

• 1 cup Jasmine rice
• 1.25 cup water
• Optional: bay leaf, salt

Cooking Instructions

1. Add rice and water to the saucepan (optional: add bay leaf and a pinch of salt)
2. Place the saucepan (no cover) on the induction cooktop and set the power to level 8.
3. (this took about 4 minutes). As soon the surface is rippling and the edges bubbling (with white foam), place the lid on, and turn the power to level 2.5. Cook for about 12 minutes
4. Remove the saucepan from the stove.
5. Let the rice rest for 10 minutes.
6. Remove bay leaf and fluff using a fork, rubber spatula, rice paddle, or chopsticks, and serve.

Cooking White Rice on an Induction Cooktop  

Ingredients

• 1 cup white rice
• 1.5 cup water
• Optional: bay leaf, salt

Cooking Instructions  

1. Add rice and water to the saucepan (optional: add bay leaf, a pinch of salt)
2. Place the saucepan (no cover) on the induction cooktop and set the power to level 8.
3. As soon the surface is rippling and the edges bubbling (with white foam), place the lid on, and turn the power to level 2.5. (this took about 4 minutes). Cook for about 12 minutes.
4. Remove the saucepan from the stove.
5. Let the rice rest for 10 minutes.
6. Remove bay leaf and fluff using a fork, rubber spatula, rice paddle, or chopsticks, and serve.