How to Cook Rice: A Step-by-Step Guide

There’s lots of info out there on how to cook rice. But the back of the package says one thing, and your favorite blog says something else. That's why the recipe developers at Food Network Kitchen have put together this tried-and-tested guide. We'll walk you through all the different ways to make rice, and ensure it never comes out mushy, gummy or burnt. We cover five simple methods for cooking rice: the classic stovetop method, the pasta method (for large batches or brown rice), the pilaf method (for aromatic varieties like basmati and jasmine, plus rice cooker and microwave methods.

This guide is mostly for white rice — looking for more information about cooking brown rice? Check out our story How to Cook Brown Rice.

How To Cook Rice on the Stove

The Classic Method

When you think about making rice, the classic method is the technique that probably comes to mind first: The standard ratio for cooking white rice on the stove is 2 cups of water to 1 cup of rice, simmered (covered) for 18 minutes. This method works well with long-grain white rice. If you've got a short-grain rice, you can always check the package instructions for how to tailor this technique.

1. Rinse the rice. Always rinse rice before cooking to remove excess starch — this is the single most important step for preventing gummy, sticky results. Run water over the rice in a fine mesh strainer until the water runs clear.
2. Add 2 parts water and 1 part rice to a large pot. For slightly firmer rice, use 1 part water to 2/3 parts rice.
3. Bring the water to a boil. Once it's boiling, add a big pinch of salt.
4. Reduce heat and cover. Reduce heat to low, cover the pot with a tight-fitting lid, and maintain a gentle simmer.
5. Cook for 18 minutes — don't peek! Cook until the water is absorbed, about 18 minutes. Try not to peek until the end of the cook time so the steam doesn't escape. Don't mix the rice while it's cooking — this will lead to gummy rice.
6. Let the rice rest, covered. Turn off the heat and let the rice sit, covered, for 10 minutes. During this time, the rice will steam for extra fluffy results.
7. Fluff the rice with a fork.

The Pasta Method

You can also cook rice like pasta: in an unmeasured amount of water until al dente, draining the rice through a fine mesh strainer when finished to remove the excess liquid. The pasta method is a great technique for varieties like brown rice and wild rice that take a long and sometimes unpredictable amount of time to cook. It's also a smart way to cook an extra-large batch of rice without a rice cooker. It can be tricky to nail big batches cooked using the classic method because there's so much more water that needs to be kept at a constant simmer. Here's what to do instead.

1. Rinse the rice.
2. Bring water to a boil, then add the rice. Fill the pot with water (no need to measure), just like you do with pasta water. Bring it to a boil, season with salt, and then carefully add your desired amount of rice.
3. Maintain a boil. Boil uncovered without stirring until the rice is softened through but still a tad al dente (read: not mushy).
4. Drain the rice. Drain the rice through a fine mesh strainer.

The Pilaf Method

When you're cooking aromatic varieties of rice like Basmati and Jasmine, the pilaf method's techniques can enhance their naturally nutty flavor by toasting the rice in a bit of oil or butter before boiling 2 parts water to 1 part rice, covered for 18 minutes. Here are the exact steps for cooking rice using the pilaf method.

1. Rinse the rice.
2. Toast the rice to complement the nuttiness. When you toast aromatic rice, the results pay off exponentially. Add 1 part rice to a pot with a dab of oil or butter and cook over medium until it looks toasted and smells nutty, 2 to 3 minutes.
3. Bring water to a boil before adding it to the rice. Meanwhile, bring 2 parts of water to a boil. Pouring already boiling water on top of the rice helps control the exact amount of water you're adding, which is important for basmati and jasmine rice because they're on the starchy side and can end up gummy. You're aiming to achieve separate grains.
4. Simmer the rice. Reduce the heat to low, cover and simmer until the liquid is absorbed, about 18 minutes.
5. Let the rice rest, covered. Turn off the heat and let the rice sit, covered, for 10 minutes to allow it to steam.
6. Fluff with a fork.

Why Rinse Rice Before Cooking?

No matter how you're cooking your rice (or which variety you've got), it's important to rinse those grains. Doing so removes excess starch. Left on the rice, the starch results in unappealing, gummy results. Some recipes will tell you to place the rice in a bowl and change the water several times, but we think the easiest technique is to rinse it in a fine mesh strainer. Agitate the grains with your hands as you run water over them. When the water runs clear, you're done rinsing. Having trouble seeing whether or not it's clear? Put a clear bowl underneath the water draining off the rice, let any bubbles settle away and then take a look.

Should You Toast the Rice?

Toasting the rice isn’t necessary. But if you have the time, it enhances the natural flavor of the rice. Simply heat a teaspoon of butter or olive oil over medium heat in the pot you’re going to cook the rice in. Add the rice and stir it frequently until it starts smelling nutty — a bit like popcorn. When toasting white rice, you’ll see it turn pale tan.

What Does It Mean To "Fluff" Rice?

Many rice recipes conclude with the simple instructions: "fluff rice." That simply means you should stick a fork into the rice and break up any grains that have clumped together.

How To Cook Rice in a Rice Cooker

You can also cook rice in a rice cooker, using 1 part rice to 1 part water and following the manufacturer’s guidelines for your specific rice cooker. Rice cookers work swiftly by reducing air pressure above the liquid, encouraging it to boil faster. They’re an excellent choice when you’re short on time or simply don’t have the space on your stovetop for one more pot. For even more info, check out our story How to Cook White Rice in a Rice Cooker.

1. Rinse the rice.
2. Use a 1:1 water to rice ratio. This ratio works best with batches on the larger side. While it can be used with smaller amounts, the water doesn't absorb at the same rate, which could affect your end result. You'll have to play around a little with the cooker, using your manual's guidelines, to see what works best with different recipes and for your individual needs.
3. Let the rice cooker do all the work for you. Press the "on" button and the cooker will handle the cooking time.
4. Let the rice rest, covered. Let it rest, covered, for about 10 minutes for fluffy results.

How To Cook Rice in the Microwave

The microwave technique works for long, medium and short grain rice provided you combine 2 parts rice to 3 ½ parts water in a heat-safe container and microwave uncovered on high for about 10 minutes, followed by about 15 mintues on low, covered. We often find ourselves turning to this method on weeknights, when we need to get a meal on the table quickly and with minimal cleanup or extra appliances.

1. Rinse the rice.
2. Use a large heat-safe container. A large bowl square baking dish works perfectly. Keep in mind that the rice will expand as it cooks.
3. Use 2 parts rice to 3 1/2 parts water.
4. Microwave on high uncovered first. Microwave until steam holes appear and a lot of the water has disappeared. If you're using 2 cups of rice, this will be for about 10 minutes.
5. Microwave covered on medium-low. Use heat-safe plastic wrap and cook until the liquid is completely absorbed (about 15 minutes for 2 cups of rice).
6. Fluff and season before serving. Use a fork to fluff the grain, seasoning as you do this.