How to cook rice

These steps assume

• Portion: about 75 g dry long-grain rice per person (about ½ cup).
• Ratio: 1 part rice to 1½–1¾ parts water by volume for ordinary white rice; brown rice needs more water and time.
• Absorption method with a closed lid — not a large pot of water to drain.
• True sticky rice is a different type and method than this guide.

This is what it should look like

What you need

• Dry rice (about 75 g / ½ cup per person)
• Cold water by ratio
• Pot with a tight-fitting lid
• Sieve for rinsing
• Fork for fluffing

Step by step

1. 1

   Measure 75 g dry rice per person. Rinse in cold water until the water is nearly clear. Drain well.

   • Equipment: Sieve and bowl or pot.
   • Heat: No heat.
   • Time: 1–2 minutes.
   • Looks like: Rinse water is nearly clear; rice drains but is not sitting in water.
   • If it goes wrong: Very cloudy water after several rinses — rinse once more; too little rinsing leaves a stickier surface.
   • Done when: Rice is rinsed, drained and ready for water.

2. 2

   Put the rice in the pot. Add 1½–1¾ parts cold water per 1 part rice by volume. Add a pinch of salt. Bring to a boil uncovered.

   • Equipment: Pot with lid.
   • Heat: High heat until boiling.
   • Time: 3–5 minutes to boil.
   • Looks like: Water boils evenly around the rice; the surface bubbles clearly.
   • If it goes wrong: Too much water — rice turns porridge-like; start with 1½ parts and adjust next time.
   • Done when: The mixture is boiling and the lid is ready to go on.

3. 3

   Put the lid on. Lower to low heat. Cook without lifting the lid for 12–15 minutes.

   • Equipment: Tight-fitting lid.
   • Heat: Low heat — gentle steam, not a hard boil.
   • Time: 12–15 minutes.
   • Looks like: At the end of the time the water is absorbed; you no longer hear splashing boiling.
   • If it goes wrong: Lid lifted mid-cook — steam is lost and timing becomes unreliable; leave the lid on.
   • Done when: The rice has absorbed the water under a closed lid.

4. 4

   Take the pot off the heat. Rest covered for 10 minutes. Fluff gently with a fork. Cool leftovers quickly if not serving straight away.

   • Equipment: Fork; shallow tray for quick cooling of leftovers.
   • Heat: No heat during the rest.
   • Time: 10 minutes rest.
   • Looks like: Grains are tender, separate or lightly clinging by type; no puddles in the base.
   • If it goes wrong: Sticky and wet — next time less water and a full rest. Hard centers — 2–3 more minutes covered with 1–2 tbsp water.
   • Done when: Rice is ready to serve, or safely cooled for later use.

If it doesn't turn out as expected

• Sticky, wet rice

  use less water next time, rinse more thoroughly, and give a full 10-minute rest before fluffing.

• Hard centers

  add 1–2 tbsp water, cover 2–3 minutes more on low, and rest again.

• Burnt base

  heat was too high while cooking; keep a gentle steam and avoid stirring mid-cook.

• Rice left warm for hours

  cool in a thin layer in the fridge within 1–2 hours; discard rice left warm too long.

• Portion too small/large

  use 75 g dry rice (about ½ cup) per person as a starting point.

Food safety

Cool leftovers quickly in a thin layer in the fridge within 1–2 hours. Reheat until steaming hot, and do not reheat more than once.