How to Cook Rice Perfectly Every Time
No more mushy, burnt, or undercooked rice. Master the foolproof absorption method.
Perfectly cooked rice is fluffy, separate, and tender — not mushy, sticky, or crunchy. Whether you're making white rice, brown rice, or basmati, the absorption method is simple and reliable once you learn the ratios and timing.
Rinse the Rice
Place rice in a fine-mesh sieve or bowl and rinse under cold water, swirling with your hand, until the water runs clear (usually 2-3 rinses). This removes excess starch and prevents the rice from turning gummy.
Use the Right Ratio
For white rice (jasmine, basmati, long-grain): 1 cup rice to 1.5 cups water. For brown rice: 1 cup rice to 2 cups water. For short-grain or sushi rice: 1 cup rice to 1.25 cups water. Adjust based on your preference for firmer or softer rice.
Bring to a Boil
Add the rinsed rice and measured water to a medium saucepan. Add a pinch of salt. Bring to a boil over high heat, uncovered. Don't stir — just let it boil.
Reduce Heat and Cover
Once the water boils, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid. Don't lift the lid or stir during cooking — trapped steam is what cooks the rice evenly.
Simmer Until Tender
Cook for 15-18 minutes for white rice, or 40-45 minutes for brown rice. You'll know it's done when all the water is absorbed and the rice is tender. If unsure, tilt the pan — if there's still water, cook for another 2-3 minutes.
Let It Rest
Remove the pot from heat and let it sit, covered, for 10 minutes. This resting time allows the rice to finish steaming and the grains to firm up. Resist the urge to peek.
Fluff and Serve
After resting, remove the lid and fluff the rice gently with a fork. Serve immediately, or leave uncovered to cool if making fried rice later.
💡 Pro Tips
- For extra flavor, cook rice in chicken or vegetable stock instead of water.
- Add aromatics: a bay leaf, cardamom pod, or cinnamon stick to the water for fragrant rice.
- If your rice is undercooked, add 2-3 tablespoons of water, cover, and steam for another 5 minutes.
- If your rice is too wet, spread it on a baking sheet and let it air-dry for 10 minutes.
- Leftover rice is perfect for fried rice — day-old rice that's dried out a bit fries better than fresh.