How do I cook rice?

The absorption method for fluffy rice every time, with ratios and timings for the common varieties and what to do when it goes wrong.

Difficulty: beginner
Time: 25 min
Read: 3 min

Short answer

Rinse the rice until the water runs clear, use one part rice to one and a half parts water for white long-grain, bring to the boil, then cover and simmer on the lowest heat for 10–12 minutes. Take it off the heat and leave it covered for 10 minutes before fluffing — that rest is what makes it fluffy rather than wet.

Rice goes wrong in two ways: too much water, which makes it soggy, and lifting the lid, which lets out the steam doing the cooking. The absorption method below fixes both by measuring the water exactly and leaving the pan alone. Rinsing matters too — the loose surface starch is what makes rice gluey.

What you'll need

Saucepan with a well-fitting lid
Measuring jug or cup
Sieve for rinsing
Fork for fluffing

Step by step

Measure the rice — about 75g dry per person as a side, 100g as a main.Rice roughly triples in volume, so it's easy to make far too much.
Rinse in a sieve under cold water until the water runs clear, 30–60 seconds.You're washing off loose surface starch. Skip this and the grains stick together.
Put the rice in the pan with water at 1:1.5 by volume for white long-grain.Basmati 1:1.5, brown rice 1:2, jasmine 1:1.25. Weigh or measure — don't estimate.
Add a pinch of salt, bring to a full boil uncovered.Salt in the cooking water seasons the grain itself, which you can't replicate afterwards.
Turn the heat to its lowest setting, put the lid on, and don't lift it.Every peek releases steam and changes the cooking time. Trust the timer.
Simmer 10–12 minutes for white rice, 25–30 for brown.The water should be fully absorbed. If you can hear it bubbling loudly, the heat is too high.
Take the pan off the heat and leave it covered for 10 minutes.This is the step people skip and the one that matters most. The residual steam finishes the grains evenly.
Fluff with a fork, lifting rather than stirring.Stirring breaks the grains and releases starch. Lift and separate.

Tips

The knuckle method works well when you haven't got a measure: rinse the rice, level it in the pan, and add water to the depth of the first joint of your index finger resting on the rice surface.
A tight lid matters more than the pan. If yours doesn't seal, lay a clean tea towel under it (keeping it well away from the flame on a gas hob).
Toasting the dry rice in a little oil for a minute before adding water gives a nuttier flavour and slightly more separate grains.
Leftover rice must be cooled quickly, refrigerated within an hour, and reheated once until piping hot — see the FAQ.

Common mistakes

Not rinsing — Surface starch is what makes rice claggy and sticky.
Lifting the lid to check — Releases the steam that's doing the cooking and throws off the timing.
Skipping the 10-minute rest — The grains at the top are underdone and the bottom is wet. The rest evens it out.
Stirring during cooking — Breaks grains and releases starch — you're making risotto by accident.

If it doesn't work

Rice is wet and mushy

Cause: Too much water, or heat too low to drive it off — Fix: Drain immediately, return to a dry pan on low heat uncovered for a few minutes to steam off.

Rice is crunchy in the middle

Cause: Not enough water or not enough time — Fix: Add 2–3 tablespoons of hot water, cover, and give it another 5 minutes on the lowest heat.

Burnt layer on the bottom

Cause: Heat too high, or a thin pan — Fix: Don't stir it in. Tip the good rice out from the top and use a heavier pan next time.

Questions people ask

Is it safe to reheat rice?

Yes, if handled correctly. Uncooked rice can carry Bacillus cereus spores that survive cooking and multiply at room temperature. Cool cooked rice quickly, refrigerate within an hour, keep no more than a day, and reheat once until piping hot throughout.

What's the water ratio for brown rice?

About 1 part rice to 2 parts water, and 25–30 minutes of simmering. Brown rice keeps its bran layer, so it needs more water and longer.

Do I need a rice cooker?

No, but they're genuinely good at this one job and remove the timing decisions entirely. If you cook rice several times a week, it's a reasonable purchase.