How to Cook Rice Perfectly Every Time

Rice is the backbone of countless meals, yet it intimidates many cooks. Gummy in one pot, crunchy in the next: sound familiar? Cooking rice well is really about three things: measuring, heat control and patience. This guide covers the stovetop method that works for most rice, and gives you ratios and times for each common variety.

Step 1: Rinse the rice

Place rice in a bowl or fine sieve and rinse under cool water, swirling with your hand, until the water runs mostly clear. This washes away surface starch that makes rice sticky and clumpy. Rinsing is especially useful for basmati and jasmine. For sushi or sticky rice, rinse until the water is only slightly cloudy.

Step 2: Measure water

The ratio below is by volume (rice to water) for 1 cup (about 185 g) of dry rice. Brands vary, so check package directions the first time.

• Long-grain white rice: 1 cup rice to 1½ cups (360 ml) water, 15 to 18 minutes, rest 10 minutes.
• Jasmine rice: 1 cup rice to 1¼ cups (300 ml) water, 15 minutes, rest 10 minutes.
• Basmati rice: 1 cup rice to 1½ cups (360 ml) water, 12 to 15 minutes, rest 5 to 10 minutes.
• Short-grain or sushi rice: 1 cup rice to 1 cup plus 2 tablespoons (270 ml) water, 15 minutes, rest 10 minutes.
• Brown rice: 1 cup rice to 2 cups (475 ml) water, 40 to 45 minutes, rest 10 minutes.
• Parboiled rice (used for jollof): follow package instructions, usually 1 cup rice to 2 cups water.

Step 3: Bring to a boil, then cover and simmer

Add the rice, water and a pinch of salt (about ½ teaspoon per cup of rice) to a pot with a tight-fitting lid. Bring to a boil over medium-high heat, then immediately turn the heat to the lowest setting, cover and set a timer. Do not lift the lid. Escaping steam is the number one reason rice turns out crunchy or uneven.

Step 4: Rest, then fluff

When the timer goes off, turn off the heat and let the pot sit, covered, for about 10 minutes. This lets moisture redistribute and finishes cooking the top layer. Then fluff with a fork, not a spoon, which crushes the grains.

Troubleshooting

• Mushy rice: too much water or too much stirring. Next time, reduce water by a couple of tablespoons and avoid stirring.
• Hard or crunchy rice: too little water or a lid that does not seal. Add a few tablespoons of hot water, cover and steam for 5 minutes more.
• Scorched bottom: heat was too high. Use the smallest burner on the lowest setting, and use a heavy-bottomed pot.
• Sticky clumps: not enough rinsing, or the wrong variety for the dish.
• Bland rice: salt the water, or cook in broth.

A rice cooker or the oven

A rice cooker removes the guesswork. Add the rice and the water to the marked line and press start. For a hands-off alternative, bake rice in a covered dish at 375°F (190°C) with boiling water, 1 cup rice to 1¾ cups water, for about 25 minutes.

Rice and food safety

Cooked rice can carry spores of a bacterium called Bacillus cereus that survive cooking and multiply at room temperature. Do not leave cooked rice out for more than an hour or two. Cool it quickly by spreading it on a tray, refrigerate within two hours, use within four days, and reheat until steaming hot. See food safety basics at home.

Using leftover rice

Cold rice makes the best fried rice, because it is drier. Try egg fried rice or kimchi fried rice. Serve plain rice with chicken teriyaki, Brazilian black bean stew, or build a bibimbap bowl. For one-pot rice with a tomato base, try Nigerian jollof rice.

Flavor ideas

Cook rice with a bay leaf, a cinnamon stick, a few cardamom pods or a strip of lemon peel. Stir in chopped herbs or a spoonful of butter after fluffing. Toast the dry grains in oil for a couple of minutes before adding water for a nutty flavor.

Rice is also a very economical staple; add it to your pantry staples and watch your budget grocery list stretch further.