How to Cook Perfect Rice in a Staub Cast Iron Rice Cocotte

Quick answer

Use a 1:1.5 rice-to-water ratio by volume, bring it to a boil uncovered, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing. The Staub Cast Iron 1.5 qt Petite French Oven is the right size for 1 to 2 cups of dry rice.

Why cast iron works for rice

Cast iron heats evenly and holds heat after the burner is off, so the rice finishes steaming during the rest. The heavy lid on a Staub cocotte traps steam and condensation, which drips back onto the rice and keeps grains from drying out. That makes a rice cocotte forgiving on timing, but it also means you should not peek or stir once the lid goes on.

Rinse and measure before you start

Rinse long-grain or jasmine rice in a bowl of cool water until the water runs mostly clear. This removes surface starch that would otherwise make the rice gummy. Drain well, then measure by volume. For the 1.5 qt Staub Petite French Oven, 1 cup of dry rice plus 1.5 cups of water is a safe starting point. If you use the 5.5 qt or 9 qt Staub Cast Iron Cocotte, scale up but keep the same 1:1.5 ratio and do not fill the pot more than halfway, because rice needs room to expand and steam.

Bring to a boil, then drop the heat

Put the rice, water, and a pinch of salt in the cold cocotte. Bring to a full boil over medium-high heat without the lid. Once the water boils, stir once, cover, and reduce the heat to the lowest setting your stove can hold. On gas, use a flame tamer if the lowest flame still simmers hard. On electric, use the smallest burner. Cook for 15 minutes without lifting the lid.

Rest, fluff, and adjust for next time

After 15 minutes, turn off the burner and let the pot sit covered for 10 minutes. The residual heat in the cast iron finishes the rice. Uncover, fluff with a fork or rice paddle, and taste. If the rice is slightly firm, add 1 tablespoon of hot water, cover, and wait 5 minutes. If it is wet, leave the lid off for 2 minutes over the lowest heat. Note the exact ratio and time that worked, because your stove and rice variety will shift the result.

Rice cocotte steps

1. Rinse the rice: Swirl the rice in cool water until the water is mostly clear, then drain well. Skipping this step is the most common cause of sticky rice.
2. Measure 1:1.5 rice to water: Use 1 cup rice and 1.5 cups water for the 1.5 qt Petite French Oven, and keep the pot no more than half full. Too much water is worse than too little; you can always add a splash later.
3. Boil uncovered, then cover and lower heat: Bring to a boil without the lid, stir once, cover, and cook on the lowest heat for 15 minutes. Do not lift the lid during cooking; trapped steam is what cooks the top layer.
4. Rest off heat for 10 minutes: Turn off the burner and leave the covered pot undisturbed. This rest uses the cast iron's stored heat and prevents crunchy centers.
5. Fluff and adjust: Fluff with a fork. If firm, add 1 tablespoon hot water and cover for 5 minutes; if wet, cook uncovered for 2 minutes on low. Write down the ratio and time that worked for your stove and rice.

Product facts

• Buy Staub Cast Iron Rice cocotte: Staub Cast Iron 1.5 qt, Petite French Oven, Peony Pink The 1.5 qt size fits 1 to 2 cups of dry rice and is small enough to heat quickly on a weeknight.