How to Cook Rice Perfectly Every Time

Rice is the most eaten food on the planet, yet somehow it intimidates people. Mushy, sticky, burnt on the bottom — we've all been there. This guide covers every type of rice and every cooking method so you never mess it up again.

The Basics: What's Actually Happening

Cooking rice is simple: you're hydrating dried grains with water and heat. The starch absorbs water and softens. That's it.

Problems happen when:

• Too much water → mushy rice
• Too little water → crunchy, undercooked rice
• Too high heat → burnt bottom, raw middle
• Opening the lid → steam escapes, uneven cooking

The Ratios (By Rice Type)

Rice Type	Water Ratio	Cook Time	Notes
Long-grain white	1:1.5	18 min	Fluffy, separate grains
Jasmine	1:1.25	15-18 min	Slightly sticky, aromatic
Basmati	1:1.5	15-18 min	Rinse well, very fluffy
Short-grain/Sushi	1:1.1	15-20 min	Sticky, clumps together
Brown rice	1:2	45-50 min	Nutty, chewy
Wild rice	1:3	45-55 min	Not actually rice, cooks like pasta

The Stovetop Method

This is the standard method that works for most rice:

1. Rinse the rice (optional for white, essential for sushi rice) until water runs clear
2. Combine rice and water in a pot with a tight-fitting lid
3. Bring to a boil over high heat
4. Reduce to lowest heat, cover, and simmer for the specified time
5. Remove from heat, keep covered, and let sit 5-10 minutes
6. Fluff with a fork

The Rice Cooker Method

If you eat rice regularly, a rice cooker is worth it. It's foolproof:

1. Add rice and water (use the cooker's measuring cup and lines)
2. Press the button
3. Walk away
4. It switches to "keep warm" automatically when done

That's genuinely it. Rice cookers use sensors to detect when water is absorbed and adjust automatically. They're harder to mess up than the stovetop.

The Instant Pot Method

Pressure cooking is faster, especially for brown rice:

White rice: 1:1 ratio, 3-4 minutes high pressure, 10 minutes natural release

Brown rice: 1:1.25 ratio, 22 minutes high pressure, 10 minutes natural release

The Instant Pot's "Rice" button works well for white rice but may overcook other types. Manual settings give better control.

Common Problems and Fixes

Mushy Rice

Cause: Too much water or cooked too long.

Fix: Spread on a baking sheet and bake at 350°F for 5 minutes to dry it out. Use less water next time.

Crunchy/Undercooked Rice

Cause: Not enough water or heat too high.

Fix: Sprinkle 2-3 tablespoons of water over rice, cover, and cook 5 more minutes on low.

Burnt Bottom

Cause: Heat too high after boiling.

Fix: Use the lowest possible heat setting. Consider a heat diffuser. Don't scrape the burnt part into the good rice.

Sticky/Clumpy (When You Don't Want It)

Cause: Not rinsing, or using short-grain when you wanted long-grain.

Fix: Rinse long-grain rice until water runs clear. Fluff with a fork immediately after resting.

Adding Flavor

Plain rice is fine, but flavored rice elevates any meal:

Toast the rice first: Sauté dry rice in butter or oil for 2 minutes before adding water. Adds nutty depth.

Use broth instead of water: Chicken, vegetable, or beef broth adds instant flavor.

Add aromatics: A bay leaf, a few whole garlic cloves, or a cinnamon stick while cooking.

Finish with acid: A squeeze of lime or splash of rice vinegar brightens everything.

Herb butter: Stir in butter and fresh herbs after cooking.

Batch Cooking and Storage

Rice is perfect for meal prep:

• Cook a big batch: Rice scales easily. Make 4 cups instead of 1.
• Store properly: Cool completely, then refrigerate in airtight containers. Lasts 4-5 days.
• Reheat with water: Sprinkle a few tablespoons of water over cold rice before microwaving. Cover to steam.
• Freeze for longer storage: Portion into freezer bags, flatten, and freeze up to 3 months.

The Cheat Sheet

1. Rinse rice (especially basmati and sushi)
2. Use the right ratio for your rice type
3. Bring to boil, then lowest heat with lid on
4. Don't peek
5. Rest 5-10 minutes after cooking
6. Fluff with a fork

That's all there is to it. Perfect rice, every time.