SIMPLE Rice Cooking Methods

COOKING RICE

Basic Methods & Ratios

Good rice cookery is simpler than you think—once you understand the basic ratios and techniques, you can adapt them to any variety. Here's what you need to know.

Rice-to-Water Ratios

These ratios assume you've washed and soaked your rice (see our guide on Washing and Soaking Rice). If cooking unwashed rice, add about ¼ cup extra water per cup of rice.

White Rice:

• Short/medium grain (sushi, arborio): 1 cup rice to 1 cup water
• Long grain (jasmine, basmati): 1 cup rice to 1¼ cups water

Brown Rice:

• Short grain: 1 cup rice to 1¾ cups water
• Long grain: 1 cup rice to 2 cups water

Wild Rice:

• 1 cup rice to 3 cups water

Remember: these are starting points. Your specific rice, pot, stovetop, and even altitude can affect cooking, so adjust as you learn what works in your kitchen.

Absorption Method (Stovetop)

This is the traditional method used across Asia and the Middle East—the rice absorbs all the water as it cooks.

1. Combine washed, soaked, and drained rice with the appropriate amount of water in a heavy-bottomed pot with a tight-fitting lid.

2. Bring to a boil over high heat, uncovered.

3. Reduce heat to the lowest setting once boiling, cover tightly with the lid.

4. Cook without lifting the lid:
   • White rice: 12-15 minutes
   • Brown rice: 35-45 minutes

5. Remove from heat and let stand, covered, for 10 minutes. This resting time is crucial—the rice continues steaming and the moisture redistributes evenly.

6. Fluff with a fork and serve.

Critical tip: Don't peek! Lifting the lid releases steam and disrupts the cooking process.

Pasta Method

This method uses excess water (like cooking pasta) and is particularly good for reducing arsenic levels. You'll lose some nutrients in the drained water, but gain significantly lower arsenic.

1. Bring a large pot of water to boil (about 6 cups water per 1 cup rice).

2. Add washed rice and boil uncovered, stirring occasionally:
   • White rice: 10-12 minutes
   • Brown rice: 25-30 minutes

3. Test for doneness by tasting a grain—it should be tender but not mushy.

4. Drain in a colander and let steam for 2-3 minutes.

5. Return to pot, cover, and let rest for 5 minutes before serving.

Rice Cooker Method

If you eat rice regularly, a rice cooker is worth every penny. It removes all the guesswork.

1. Add washed and drained rice to the cooker.
2. Add water according to your cooker's markings or the ratios above.
3. Press the button and walk away.
4. Let it rest 5-10 minutes after it switches to "warm" before opening.

Pro tip: Most Asian households use a rice cooker for good reason—it's foolproof and frees you up to focus on everything else.

Day-Old Rice

For fried rice or rice bowls, day-old refrigerated rice is actually better than fresh. Here's why:

The texture advantage: Refrigerated rice dries out slightly and the grains separate, making it perfect for frying without turning mushy.

The health advantage: Cooling rice creates resistant starch, which acts like fiber in your gut, feeds beneficial bacteria, and causes a smaller blood sugar spike. The resistant starch remains even when you reheat the rice.

How to prepare it:

1. Cook rice as normal
2. Spread on a tray to cool completely (prevents condensation)
3. Transfer to a container and refrigerate for 12-24 hours
4. Use directly from the fridge or reheat—the benefits remain either way

Common Rice Cooking Problems

Rice is mushy or gummy:

• You didn't wash it enough (excess surface starch makes it gluey)
• You used too much water
• You stirred it during cooking (releases more starch)

Rice is hard or crunchy:

• Not enough water
• Heat was too high and water evaporated too quickly
• Didn't let it rest after cooking

Rice sticks to the bottom:

• Heat was too high
• Pot wasn't heavy-bottomed enough
• Try using a rice cooker, or add a tiny bit more water

Rice is unevenly cooked:

• Rice wasn't washed or soaked
• Lid wasn't tight-fitting (steam escaped)
• You lifted the lid during cooking

Storage

Room temperature: Never leave cooked rice at room temperature for more than 2 hours—bacteria can multiply rapidly.

Refrigerator: Store in an airtight container for 3-5 days. Day-old rice is perfect for fried rice!

Freezer: Portion into serving sizes and freeze for up to 3 months. Reheat directly from frozen or thaw overnight in the fridge.

The Bottom Line

Good rice is all about the right ratio of water to rice, gentle heat, and patience. Don't rush it, don't peek, and let it rest. Once you've got your method down, it becomes second nature. 

See also: Washing and Soaking Rice | On Brown Rice