How to Cook Rice Perfectly on the Stove (Every Type)
How to cook fluffy rice on the stove: water ratios for white, basmati, jasmine, brown and sushi rice, rinsing, resting and fixing common problems.
By Ayoub Farid · · 2 min read
Fluffy, separate grains every time come down to three things: the right ratio for the type of rice, a tight lid, and resting. Here's the method.
Ratios and times (stovetop absorption method)
| Rice | Rice : water (by volume) | Simmer | Rest |
|---|---|---|---|
| Long-grain white | 1 : 1.5–1.75 | 15–18 min | 10 min |
| Basmati | 1 : 1.5 | 12–15 min | 10 min |
| Jasmine | 1 : 1.25–1.5 | 12–15 min | 10 min |
| Short-grain / sushi | 1 : 1.1–1.2 | 15 min | 10–15 min |
| Brown rice | 1 : 2–2.25 | 40–45 min | 10 min |
Rice varieties and brands differ; adjust once you know yours.
The method
- Rinse the rice in a sieve until the water runs mostly clear. This removes surface starch and prevents gumminess (skip for risotto).
- Combine rice, water and a pinch of salt in a pot with a tight lid.
- Bring to a boil, then turn the heat to the lowest setting and cover.
- Simmer without lifting the lid for the time above.
- Rest off the heat, still covered, for 10 minutes.
- Fluff with a fork.
The pasta method (foolproof for long-grain and brown rice)
Boil rice in plenty of salted water like pasta, test a grain, drain, then return to the pot, cover and rest 5–10 minutes. Very forgiving, especially for brown rice.
Common problems
| Problem | Cause | Fix |
|---|---|---|
| Mushy | Too much water or not rinsed | Less water next time; spread on a tray to dry |
| Crunchy | Too little water or lid lifted | Add 2–3 tbsp water, cover, low heat 5 min |
| Burnt bottom | Heat too high | Lowest heat; heavy pot |
| Sticky (unwanted) | Unrinsed | Rinse well |
Rice safety
Cool leftover rice quickly and refrigerate within about an hour. See leftover rice recipes for safe storage and great ways to use it.
Flavor upgrades
- Cook in stock instead of water.
- Add a bay leaf, cardamom pods or a cinnamon stick to basmati.
- Toast the rice in butter or oil for a minute before adding water (pilaf-style).
- Finish with butter, lime zest or herbs.
Save your perfect ratio
Once you find the ratio that works for your rice and pot, save it as a recipe in SmartChef AI with a note on the brand. See also easy recipes for beginners.
Frequently asked questions
What is the ratio of water to rice?
For most long-grain white rice, about 1 part rice to 1.5–1.75 parts water by volume.
Should I rinse rice?
Yes for fluffy, separate grains, except when you want creaminess (risotto, rice pudding).
Why is my rice sticky?
Excess surface starch or too much water. Rinse well and reduce the water slightly.
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