Technique
How to Cook Rice
Learn how to cook rice with reliable ratios, gentle heat and proper resting for fluffy grains instead of a wet or sticky pan.
Useful for
Rice bowls, curries, stir-fries, pilafs, side dishes, meal prep
What this technique does
Cooking rice well means controlling water, heat and steam. The rice absorbs measured liquid, then finishes cooking gently in its own steam while it rests.The exact ratio depends on the rice variety, but the method is similar: rinse if needed, simmer gently, keep the lid on and rest before fluffing.
When to use it
Use this absorption method for everyday white long-grain rice, basmati and jasmine rice. Brown rice needs more water and a longer cooking time.
- Long-grain rice for curries, stews and bowls.
- Basmati rice for Indian-inspired dishes and pilafs.
- Jasmine rice for Thai-inspired meals.
- Plain rice for meal prep and side dishes.
Step by step
- Measure the rice by volume or weight and rinse under cold water until the water runs less cloudy, especially for basmati and jasmine.
- For many white long-grain rices, use about 1 part rice to 1.5 parts water by volume. Check the packet if using a specific variety.
- Add rice, water and a pinch of salt to a saucepan. Bring to a boil.
- Once boiling, stir once, reduce the heat to very low and cover with a tight lid.
- Cook gently for 10–15 minutes for white rice, depending on the variety. Do not lift the lid repeatedly.
- Turn off the heat and let the rice rest, covered, for 5–10 minutes.
- Fluff gently with a fork before serving.
Common mistakes
- Too much water: rice becomes wet or mushy.
- Lifting the lid often: steam escapes and the top layer cooks unevenly.
- Cooking too hot: the bottom burns before the centre is tender.
- Skipping the rest: grains can seem wet and uneven.
- Stirring after cooking starts: this can make rice gummy.
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