How to Cook Perfect Rice
Fluffy, separate grains with no burnt bottom. Learn the one stovetop method that works for every kind of rice, get the water right with the calculator, and let the timer do the rest.
Measure, then rinse (or don't)
Use the same cup for the rice and the water. Any cup works, because what matters is the ratio, not the size. One cup of dry rice makes about 3 cups cooked, enough for 2 to 3 people as a side.
Rinsing washes loose starch off the grains, which is what makes rice gummy and clumpy. Put the rice in a fine strainer or bowl, cover with cold water, swish with your hand, and pour off the cloudy water. Two or three changes is plenty. It doesn't need to run perfectly clear.
- Rinse: jasmine, basmati and most imported rice, and any time you want separate, fluffy grains.
- Skip it: US enriched white rice. Vitamins and iron are sprayed on the outside, and rinsing washes them off. Check the bag: it will say “enriched.”
- Never rinse: arborio for risotto. You want that starch to make it creamy.
Arsenic? The FDA found rinsing has only a minimal effect on arsenic in cooked rice. Cooking it pasta-style in lots of water (6 to 10 parts water, then draining) removes 40 to 60%, but also strips 50 to 70% of the added nutrients in enriched rice.
Get the water ratio right
Every type of rice drinks a different amount of water. These are the amounts per 1 cup of dry rice from USA Rice, the U.S. rice industry group. Your package directions are a good tiebreaker.
| Rice | Water | Simmer |
|---|---|---|
| Long-grain white | 2 cups | 15–18 min |
| Medium-grain white | 1½ cups | 15–18 min |
| Short-grain / sushi | 1¼ cups | 15–18 min |
| Jasmine (white) | 2 cups* | 15–18 min |
| Basmati (white) | 2 cups* | 15–18 min |
| Brown (long or medium) | 2¼ cups | 40–45 min |
| Parboiled | 2¼ cups | 20 min |
| Wild rice | 3 cups | 40–50 min |
*Like it firmer? Many cooks use about ¼ cup less water per cup of rice for rinsed jasmine and basmati, closer to 1½–1¾ cups, for drier, more separate grains. Start with the chart, then adjust next time.
The stovetop method, step by step
- Combine. Put the rice, water and a pinch of salt (about ¼ tsp per cup) in a pot with a tight lid. A pat of butter or splash of oil is optional. Use a 2 to 3 quart pot for 1 to 2 cups of rice.
- Boil. Bring it to a boil, uncovered, over high heat. Stir once or twice so nothing sticks.
- Simmer. Turn the heat to low, put the lid on, and set the timer for the time in the chart. You should see only a little steam escaping.
- Don't peek. Lifting the lid lets out the steam that cooks the top layer. Leave it alone until the timer goes off.
- Rest. Take the pot off the heat with the lid still on and let it sit 5 to 10 minutes. The moisture evens out, so the bottom isn't wet and the top isn't dry.
- Fluff. Gently lift and separate the grains with a fork or rice paddle. Don't stir hard or mash.
- 2 cups rice + 4 cups water + ½ tsp salt
- Boil, then cover and simmer on low 15–18 min
- Off heat, lid on, rest 5–10 min
- About 6 cups cooked rice, enough for 4 to 6 people
Burnt bottom? Your “low” is too hot, or the pot is thin. Use the smallest burner, or a heavier pot. Electric stoves stay hot after you turn them down, so move the pot to a second burner already set to low.
Rice cooker and microwave
Easiest, and keeps it warm
Rinse if you like, add rice and water, choose the white or brown setting, and press start. It switches itself off when the water is absorbed. Most cookers come with their own small cup (about ¾ of a US cup), so use that cup and the fill lines inside the bowl, not the chart above.
No stove needed
In a 2½ to 3 quart covered microwave-safe dish, combine rice and water (chart amounts). Microwave on high 5 minutes, then 50% power for 15 minutes (white) or 20 minutes (brown or parboiled). Let it stand 5 minutes. Times are for a 1200-watt oven; add a few minutes for a weaker one.
Brown rice takes longer because the bran layer is still on. Plan on 40 to 45 minutes of simmering, plus the rest. Many rice cookers have a separate brown rice setting for this.
Fix it, and store it safely
| Problem | Why | Fix |
|---|---|---|
| Crunchy or hard | Not enough water or time | Add 2–4 Tbsp hot water, cover, and cook on low a few more minutes. |
| Wet, water left in pot | Too much water | Cook uncovered on low for a few minutes until the water is gone. |
| Mushy or gummy | Too much water, too much stirring, or not rinsed | Spread on a baking sheet to steam off. Use less water next time. Mushy rice is great for fried rice or rice pudding. |
| Burnt on the bottom | Heat too high | Scoop the good rice from the top without scraping. Lower the heat next time. |
Leftover rice safety
Cooked rice can grow bacteria (Bacillus cereus) if it sits warm. The spores survive cooking, so reheating won't always save rice that was left out. Follow the USDA leftovers rules:
- Refrigerate within 2 hours of cooking. Spread it in shallow containers so it cools fast.
- Eat within 3 to 4 days, or freeze it for 3 to 4 months.
- Reheat to 165°F, until steaming hot all the way through. Add a splash of water and cover it so it doesn't dry out.
Don't leave a pot of rice on the counter overnight. If it's been out more than 2 hours (or 1 hour above 90°F), throw it away.
FAQCommon questions
Do I really need to rinse rice?
No. Rinsing gives fluffier, more separate grains, which matters most for jasmine and basmati. US enriched white rice is better unrinsed, because rinsing washes off the added nutrients.
Should I salt the water?
A little helps flavor: about ¼ teaspoon per cup of dry rice. Skip it if your sauce or dish is already salty.
Why is my rice sticky?
Usually extra surface starch, too much water, or stirring while it cooks. Rinse first, measure carefully, and don't lift the lid or stir until you fluff it at the end. Short-grain rice is naturally sticky, which is what you want for sushi.
Can I double the recipe?
Yes, keep the same ratio. Use a wider pot so the rice layer isn't too deep, and give it a few extra minutes if the top is still firm.
How much rice per person?
About ⅓ to ½ cup of dry rice per person for a side dish, which is roughly 1 to 1½ cups cooked. A standard serving is ½ cup cooked.
Is it safe to reheat rice?
Yes, if it went into the fridge within 2 hours of cooking and you eat it within 3 to 4 days. Reheat until it's steaming hot (165°F).