How to Cook Perfect Rice Every Time
Rice is one of the most widely eaten foods in the world, yet it is surprisingly easy to undercook or turn mushy. The good news is that perfect rice comes down to three variables: the right ratio of water to rice, consistent heat, and proper resting time. In this guide we cover long-grain white rice, brown rice and basmati on the stovetop, plus notes for rice cookers and microwaves.
The basic stovetop method
- Rinse the rice. Place the rice in a fine-mesh sieve and rinse under cold water until the water runs mostly clear. This removes excess surface starch and prevents gumminess.
- Measure the water. For long-grain white rice, use a 1:1.5 ratio of rice to water by volume. For example, 1 cup of rice needs 1½ cups of water. For brown rice, use 1:2. For basmati, use 1:1.75.
- Bring to a boil. Combine rice, water and a pinch of salt in a saucepan with a tight-fitting lid. Bring to a rolling boil over medium-high heat, uncovered.
- Reduce and simmer. Turn the heat to the lowest setting, cover tightly and cook without lifting the lid. White rice needs about 12–14 minutes; brown rice about 40–45 minutes; basmati about 10–12 minutes.
- Rest, then fluff. Remove the pot from the heat and let it stand, still covered, for 10 minutes. Fluff with a fork and serve.
Rice cooker notes
Rice cookers are forgiving because they automatically switch from cooking to warming. Use the same rinsed rice and measure water to the line that matches your rice type. After the cooker clicks to warm, let the rice rest for 10 minutes before fluffing. Do not stir rice while it is cooking; stirring releases starch and makes the grains clump.
Microwave method
For a quick single portion, combine ½ cup rinsed white rice with ¾ cup water and a pinch of salt in a deep, microwave-safe bowl. Cover loosely and cook on high for 10 minutes, then on medium for 4 minutes. Let stand 5 minutes, then fluff. The bowl must be deep enough to allow for bubbling.
Common problems and fixes
- Crunchy rice: Too little water or not enough cooking time. Add 2 tablespoons of hot water, cover, and cook on low for another 5 minutes.
- Mushy rice: Too much water or overcooking. Next time reduce the water by ¼ cup. For the current batch, drain excess water and spread rice on a baking sheet to cool quickly.
- Burnt bottom: The heat was too high or the pot is too thin. Soak the pot before cleaning; do not scrape with metal.
- Sticky rice: Rinse more thoroughly and avoid stirring during cooking.
Storage
Cool leftover rice to room temperature within one hour, then refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat rice until it is steaming hot throughout to keep it food-safe.