How to Cook Rice Perfectly
Rice is the most-cooked grain on earth and yet most people either get mushy clumps or burnt bottoms. The absorption method below works for every variety and produces fluffy, perfectly separate grains every single time.
Total time: 25 min · Servings: 2–3 portions
Ingredients
- 200g long-grain white rice (basmati or jasmine)
- 350ml water for white rice (or 450ml for brown rice)
- 1/2 tsp salt
- 1 tsp butter or oil (optional, for extra fluffiness)
Instructions
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Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold running water for 30 seconds, swirling with your hand, until the water runs mostly clear (it doesn't need to be crystal clear — 3–4 rinses is enough).
Tip: Rinsing removes excess surface starch, which is what causes rice to clump together and become gummy. -
Combine and bring to a boil: Add the rinsed rice, water, salt, and butter/oil (if using) to a medium saucepan. Bring to a full boil over high heat, uncovered. Stir once.
Tip: Only stir once at the beginning. Stirring rice while it cooks breaks the grains and releases starch. -
Reduce heat and cover: As soon as the water boils, reduce heat to the lowest possible setting. Cover tightly with a lid and set a timer for 15 minutes (white rice) or 35 minutes (brown rice).
Tip: The LOWEST setting on your stove. The water should be barely simmering, not bubbling vigorously. -
Do not lift the lid: Do not open the lid during cooking. Steam is doing the work — every time you lift the lid, you release steam and the rice won't cook evenly.
Tip: Trust the process. Set a timer and walk away. -
Rest: When the timer goes off, remove the pot from heat (keep the lid ON) and let it rest for 5 minutes. This allows the remaining steam to finish cooking the rice and firms up the grains.
Tip: This resting step is the difference between good rice and great rice. -
Fluff and serve: Remove the lid and fluff the rice gently with a fork (not a spoon — a spoon mashes the grains). Serve immediately.
Tip: Fork, not spoon. Gentle motions. You're separating grains, not stirring.
Pro Tips
- The water ratio matters. For white basmati/jasmine: 1 cup rice to 1.5 cups water. For long-grain white: 1:1.75. For brown rice: 1:2.25. Too much water = mushy. Too little = hard/burnt bottom.
- If you're consistently burning the bottom, your 'low' heat is still too high. Try placing a heat diffuser under the pot, or use an even lower setting.
- Let leftover rice cool completely before refrigerating. Day-old cold rice is actually BETTER for fried rice — the drier texture fries up perfectly.
Frequently Asked Questions
Why is my rice mushy?
Too much water. Reduce the water by 2–3 tablespoons next time. Also make sure you're rinsing the rice first to remove excess surface starch.
Why does my rice burn on the bottom?
Your heat is too high after you cover the pot. It should be on the absolute lowest setting — barely a simmer. Also make sure the lid fits tightly so steam doesn't escape.
Can I cook rice in a microwave?
Yes. Combine rinsed rice and water in a microwave-safe bowl, cover with a plate, and microwave on high for 10 minutes, then on 50% power for 5 minutes. Let rest covered for 5 minutes.
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