I remember my first attempt at cooking rice. It was in my college days. The rice was a sticky, gluey mess that clung to the pot like, well, glue. I’d followed the instructions on the package, but the result was far from the fluffy grains I had imagined.
Cooking rice, as my younger self learned, can be tricky — trickier than it seems at first glance. Too much water, and you end up with a soggy mess. Too little, and the rice turns out dry and crunchy. Even seasoned cooks can sometimes struggle to get it right.
That’s where this guide comes in. I wrote it to break down everything you need to know to make perfectly cooked rice every time.
Cooking Rice
There are countless ways to cook rice, each bringing out a different aspect of this pantry staple.
In Japan, for example, they glaze cooked sushi rice with soy sauce, then form it into a triangular shape and grill it to make yaki onigiri, a traditional rice dish.
In some parts of India, cooked basmati rice is stirred with plain yogurt and salt. This is called curd rice, and it’s a popular comfort dish for millions throughout the country.
Yet at home, you’re likely to be cooking rice in one of three, more practical ways: in a pot of excess water, in a pot of measured water, or in the rice cooker.
The Methods
To cook rice in excess water, start with a medium-sized pot that’s two-thirds full. Bring the water to a rolling boil over high heat. In the meantime, rinse the rice. Once it’s boiling, season it with a pinch of salt, then add the rice. Reduce the heat to medium to maintain a gentle simmer. Cook the rice for 10 to 15 minutes; you want the grains tender and no longer crunchy but still somewhat firm to the bite. Once cooked, drain the rice through a fine-mesh sieve.
To cook rice in measured water, use 2 cups of water per cup of long-grain rice, 1½ cups per cup of medium-grain rice, and 1 cup per cup of short-grain rice. Rinse the rice, then add it to the cold water. Bring the water to a boil over high heat with the lid off, then cover the pot, reduce the heat to low, and cook for 10 to 15 minutes until the rice has absorbed all the water. Don’t stir the rice, or it will release its surface starches and become sticky.
To cook rice in a rice cooker, you’ll want to use the same ratios of water to rice as you would for cooking rice in a pot of measured water. Rinse the rice. Add the rinsed rice and the measured water to the rice cooker. Close the lid and start the cooking cycle. Most rice cookers will switch by themselves to a “warm” setting once the rice is cooked. Let the rice sit on the warm setting for about 10 minutes so it can absorb any remaining water. This will give you fluffier, more tender rice.
Which Variety Should I Use?
If the recipe you’re following doesn’t specify which rice variety to use, long-grain rice is typically your best bet. It’s affordable, readily available, and works well in a variety of dishes; the perfect side to soak up sauces and pair with proteins like beef or chicken.
If you’re looking for a healthier option — that is, a rice variety that’s higher in fiber and protein content and contains fewer carbs — brown rice is a great choice. It has a nuttier flavor and chewier texture. Keep in mind, though, that brown rice takes longer to cook than white rice.
For other, more specific uses, refer to the table I created for you below.
| Rice Variety | Best Uses |
|---|---|
| Long-grain white rice | Everyday side dishes, general cooking |
| Brown rice | Healthier option, side dishes |
| Arborio rice | Risotto |
| Sushi rice | Sushi |
| Basmati rice | Pilaf, Indian dishes |
| Jasmine rice | Stir-fries, Asian-inspired dishes |
Why Rinse the Rice?
Should you, or should you not, rinse rice before cooking it?
Like all good yes-or-no questions, there’s no one-size-fits-all answer. Whether to rinse your rice or not often comes down to the type of grains you’re using and the outcome you’re going for.
For long-grain white rice, rinsing is generally a good idea. This type of rice tends to have a higher starch content, and rinsing helps remove the excess starch that can otherwise make the cooked rice sticky or gummy. Rinsing also helps remove any dust or debris that might be present in the rice.
However, rinsing isn’t always necessary, and in some cases, it’s actually not recommended. Take short-grain rice as an example. Say, the kind used for sushi or risotto. In these cases, you want the rice to come out sticky, so you wouldn’t rinse it.
Should I Salt the Water?
Rice on its own is bland. Salt, however, improves rice’s flavor and brings out the subtle nutty and earthy notes that might otherwise go unnoticed.
Because rice rehydrates as it cooks, salting the water allows the grains to absorb the salt and season themselves from within. This makes for rice dishes with a much more even and satisfying flavor than just sprinkling some salt on top of the rice after it’s cooked.
The trick is not to overdo it. I usually start with ¼ teaspoon of salt per cup of uncooked rice. You can always add more later if you think it needs it, but it’s much harder to take salt out once it’s in. The key is to add the salt to the water before adding in the rice. This way, it dissolves completely and distributes evenly throughout the pot.