How to Cook Rice: Fluffy Every Time
Rice frightens more home cooks than almost anything else, and it shouldn't. Most rice problems come from three things: not rinsing, the wrong amount of water and lifting the lid. Get those right and you'll have fluffy, separate grains every time.
Why It Matters
Rice goes with half the dishes on this site, from curries to stews and stir-fries. It's cheap, it keeps for months and it's on the table in about 25 minutes. Learn it once and it's yours for life.
Know Your Rice
Long-grain white rice: the everyday rice. It cooks up fluffy and separate.
Basmati: long, slender and fragrant, perfect with curries. Rinse it well.
Jasmine: soft, slightly sticky and lightly floral, lovely with Thai and Vietnamese dishes.
Risotto rice (Arborio, Carnaroli): plump and starchy. You want that starch for a creamy risotto, so don't rinse it, and cook it a different way (see below).
Brown rice: the whole grain, with the bran left on. Nuttier and chewier, and it needs more water and more time.
What You Need
A heavy saucepan with a tight-fitting lid.
A fine-mesh strainer for rinsing.
A measuring cup.
Step by Step: Long-Grain, Basmati or Jasmine
Rinse. Put the rice in a strainer and rinse it under cold water, swishing it with your fingers, until the water runs nearly clear. This washes off loose starch, which is what makes rice gummy.
Measure. For long-grain white rice and basmati, use about 1½ cups of water for every cup of rice. For jasmine, about 1¼ cups. Check the packet too, as brands vary.
Bring to the boil. Put the rice, water and a good pinch of salt in the saucepan and bring it to the boil.
Cover and simmer. Turn the heat down as low as it will go, put the lid on and leave it alone for 15 minutes. Don't lift the lid: the steam does the cooking.
Rest. Take the pan off the heat and leave it covered for 10 minutes more.
Fluff. Fluff the rice gently with a fork and serve.
Brown Rice
Use about 2 cups of water to every cup of rice and simmer, covered, for 40 to 45 minutes, then rest it for 10 minutes. Or cook it like pasta in plenty of boiling salted water for about 30 minutes, drain it, and return it to the pan to steam, covered, for 10 minutes.
Risotto Is Different
Risotto rice isn't steamed. You toast it in a little fat, then add hot stock a ladle at a time, stirring often, so the grains release their starch and turn the liquid creamy. It takes 18 to 20 minutes, and it's worth every stir. A good stock makes all the difference, and my How to Make Stock lesson shows you how.
How to Tell It's Right
Every grain is tender, with no hard centre, and the grains sit separately rather than in a sticky clump. There's no water left in the bottom of the pan and no thick crust stuck to it.
What Can Go Wrong
Gummy or sticky: you didn't rinse it, used too much water or stirred it while it cooked.
Crunchy: not enough water, a loose lid, or the steam escaped when you lifted it. Add 2 to 3 tablespoons of hot water, cover and leave it on the lowest heat for 5 minutes more.
Burnt on the bottom: the heat was too high. Use a heavy pan and the lowest setting.
Bland: you forgot the salt. Add it to the water next time.
One food-safety note: cooked rice shouldn't sit around at room temperature. Cool leftovers quickly, refrigerate them within 2 hours and eat them within 3 to 4 days.
Practise With These Recipes
Try my One-Pot Lemon Chicken and Rice, serve plain rice with my Japanese Chicken Katsu Curry or Ropa Vieja, then move on to Risotto Milanese and Spring Pea Risotto.
The tools I use: a Saucepan and a Small Strainer.
This lesson is part of my Anyone Can Cook Kitchen School. Next lesson: How to Cook Eggs.
Frequently Asked Questions
What is the ratio of water to rice?
For long-grain white rice and basmati, about 1½ cups of water per cup of rice. Jasmine needs about 1¼ cups and brown rice about 2 cups. Check your packet, as brands vary.
Do I need to rinse rice?
For long-grain, basmati and jasmine, yes. Rinsing removes loose starch and stops the rice going gummy. Don't rinse risotto rice, because you want that starch.
Why is my rice mushy?
Too much water, not rinsing, or stirring while it cooks. Measure carefully and leave the lid on.
How long can cooked rice sit out?
Refrigerate cooked rice within 2 hours and eat it within 3 to 4 days. Reheat it until it is steaming hot all the way through.
Can I cook rice without a rice cooker?
Yes. A heavy saucepan with a tight-fitting lid works perfectly.
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