Rice is one of the most fundamental ingredients in kitchens around the world, yet many home cooks struggle to get it right. Whether your rice comes out mushy, sticky, or burnt on the bottom, this guide will help you achieve fluffy, perfectly cooked rice every single time.

Why Rice Goes Wrong

Before we dive into the method, it helps to understand why rice often disappoints. The most common problems come down to three things: using the wrong amount of water, cooking at the wrong temperature, or not letting the rice rest properly after cooking.

Many people follow the package directions and still get inconsistent results. That's because the perfect water ratio can vary depending on the age of your rice, your altitude, and even your specific pot. The good news is that once you understand the principles, you can adjust and get great results every time.

The Basic Method

This method works for most long-grain white rice varieties, including jasmine and basmati. We'll cover adjustments for other types below.

What You'll Need

  • 1 cup long-grain white rice
  • 1.5 cups water (adjust as needed)
  • A pinch of salt (optional)
  • A heavy-bottomed pot with a tight-fitting lid

Step-by-Step Instructions

  1. Rinse the rice. Place the rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear, about 30 seconds. This removes excess starch that causes stickiness.
  2. Combine rice and water. Add the rinsed rice to your pot with the water and salt if using. Give it a gentle stir to distribute evenly.
  3. Bring to a boil. Place over high heat and bring to a full boil. You should see vigorous bubbling.
  4. Reduce heat and cover. Once boiling, immediately reduce the heat to the lowest setting and cover with a tight-fitting lid. The goal is a very gentle simmer.
  5. Cook undisturbed. Let the rice cook for 18 minutes without lifting the lid. Trust the process—peeking releases steam and affects the result.
  6. Rest off heat. After 18 minutes, remove the pot from heat but keep the lid on. Let it rest for 5 minutes. This allows the rice to finish steaming and the moisture to distribute evenly.
  7. Fluff and serve. Remove the lid and use a fork to gently fluff the rice, separating the grains. Your rice is ready to serve.
Pro Tip: If your rice is consistently too wet or too dry, adjust the water by just 2 tablespoons at a time until you find the perfect ratio for your setup.

Adjustments for Different Rice Types

Brown Rice

Brown rice has its bran layer intact, which means it needs more water and a longer cooking time. Use 2 cups of water per 1 cup of brown rice, and increase the cooking time to 45 minutes. The rest time remains the same.

Basmati Rice

Basmati benefits from soaking. Rinse the rice, then soak it in cold water for 20-30 minutes before cooking. Drain well and use slightly less water—about 1.25 cups per cup of rice.

Short-Grain Rice

Short-grain rice, like sushi rice, is naturally stickier. Use a 1:1 ratio of rice to water, and follow the same cooking method. The resulting texture will be stickier, which is desirable for certain dishes.

Troubleshooting Common Problems

Rice is Mushy

You likely used too much water. Reduce the amount by 2 tablespoons next time. Also, make sure you're cooking on the lowest possible heat setting.

Rice is Crunchy or Undercooked

Not enough water or heat was too low. Add a few tablespoons more water and ensure the pot reaches a full boil before reducing heat.

Rice Sticks to the Bottom

This usually means your heat is too high during the simmering phase. Make sure to use the lowest setting on your stove. A heavier pot also helps distribute heat more evenly.

Rice is Too Sticky

Make sure you're rinsing thoroughly before cooking. You can also try reducing the water slightly and letting the rice rest a bit longer before fluffing.

Storing and Reheating

Cooked rice keeps well in the refrigerator for up to 5 days. Store it in an airtight container once it has cooled to room temperature. To reheat, add a splash of water, cover, and microwave in 1-minute intervals, stirring between each, until heated through. You can also reheat rice in a covered pot on the stovetop over low heat.

Making Rice Ahead

Rice is a great make-ahead component for meal prep. Cook a large batch at the beginning of the week and portion it out for quick weeknight meals. Cold rice is actually preferable for fried rice, as it's drier and fries better than freshly cooked rice.

Final Thoughts

Cooking perfect rice is a skill that improves with practice. Once you've made it a few times with attention to the details, it becomes second nature. The key is consistency: use the same pot, the same heat settings, and measure carefully until you've dialed in your personal method.

Don't be discouraged if your first few attempts aren't perfect. Keep notes on what works and what doesn't, and you'll quickly find the approach that gives you reliably excellent rice every time.