The basic method (absorption)
This works for most white long-grain rice, including basmati and jasmine:
- Measure the rice. Allow about 75 g (a generous ⅓ cup) uncooked per person.
- Rinse it in a sieve or bowl under cold water, swirling with your hand, until the water runs mostly clear.
- Add rice, water and a pinch of salt to a pan with a tight-fitting lid. (Ratios below.)
- Bring to the boil uncovered.
- Turn the heat to the lowest setting, cover, and simmer for the time below. Do not lift the lid or stir.
- Turn off the heat and leave it covered for 10 minutes. This rest lets the steam finish cooking the grains evenly.
- Fluff with a fork and serve.
Water ratios and cooking times
For rinsed rice, by volume (the same cup for rice and water):
| Rice type | Rice : water | Simmer time | Notes |
|---|---|---|---|
| Long-grain white | 1 : 1.5 to 1 : 1.75 | 15 to 18 minutes | Use more water for softer grains |
| Basmati | 1 : 1.5 | 12 to 15 minutes | Soaking 20 to 30 minutes first gives longer grains |
| Jasmine | 1 : 1.25 to 1 : 1.5 | 12 to 15 minutes | Naturally slightly sticky |
| Medium and short-grain white (including sushi rice) | 1 : 1.1 to 1 : 1.25 | 15 to 18 minutes | Follow packet or recipe for sushi |
| Brown long-grain | 1 : 2 to 1 : 2.25 | 40 to 45 minutes | Rest 10 minutes |
| Wild rice (technically a grass) | 1 : 3 to 1 : 4 | 45 to 55 minutes | Drain any extra water |
Rice varies by brand and age, so treat these as starting points and adjust next time. Packet instructions are worth reading too.
To rinse or not to rinse
- Rinse long-grain rice (basmati, jasmine, long-grain white) for separate, fluffy grains.
- Do not rinse risotto rice (arborio, carnaroli) or rice for rice pudding, where the starch gives the creamy texture.
- Soak basmati for 20 to 30 minutes after rinsing, if you have time, for longer, more elegant grains. Reduce the water slightly if you soak.
The pasta method
Cook rice in a large pan of boiling salted water, like pasta, then drain:
- White rice: about 10 to 12 minutes. Brown rice: about 25 to 30 minutes.
- Drain well, return to the pan, cover and leave for 5 to 10 minutes to steam.
It is very forgiving because you do not need exact ratios. Cooking rice in plenty of water and draining it has also been shown to reduce its arsenic content, a naturally occurring contaminant that rice absorbs more than other grains. It can also remove some water-soluble nutrients.
Adding flavour
- Toast the rice in a little oil, butter or ghee for a minute before adding water, for a nuttier taste.
- Add whole spices to the water: a bay leaf, cardamom pods, cloves or a cinnamon stick, as used for many South Asian rice dishes.
- Use stock instead of water.
- Stir in herbs, lime juice or a knob of butter after fluffing.
Fixing common problems
| Problem | Cause | Fix |
|---|---|---|
| Crunchy in the middle | Not enough water, or the heat was too high | Add 2 to 3 tablespoons of hot water, cover and cook on low for 5 more minutes |
| Wet or soggy | Too much water | Uncover and cook on low for a few minutes to steam off water, then rest |
| Sticky or gummy | Not rinsed, stirred during cooking, or too much water | Rinse next time, do not stir, measure water carefully |
| Burnt on the bottom | Heat too high or thin pan | Use the lowest heat and a heavy-based pan; do not scrape the burnt layer into the rest |
| Uneven | Lid not tight, steam escaping | Put a clean tea towel under the lid, or use foil |
Storing and reheating rice safely
- Cool rice quickly: spread it out on a tray, then refrigerate within an hour or two.
- Eat leftovers within about a day to be safe, and never leave cooked rice warm for long periods.
- Reheat until steaming hot throughout, and only once.
Cooked rice is a known food-poisoning risk if mishandled, because a bacterium whose spores survive cooking can grow in warm rice. See how long food lasts in the fridge for more. To convert cups to grams for other recipes, use our cooking measurement conversions.
Key takeaways
- Rinse long-grain rice, use the right ratio, and keep the lid on while it simmers.
- Basmati: about 1 : 1.5 water, 12 to 15 minutes. Brown: about 1 : 2, 40 to 45 minutes.
- Rest the rice off the heat for 10 minutes, then fluff with a fork.
- Cool leftovers quickly and reheat until steaming hot.