How to Cook Rice
Updated August 15, 2026
For standard white rice: 1 cup rice to 1½ cups water. Rinse the rice, bring to a boil, cover, drop to the lowest heat for 18 minutes, then rest off-heat, still covered, for 10. No peeking, no stirring.
| Rice | Water per 1 cup rice | Covered simmer |
|---|---|---|
| Long-grain white | 1½ cups | 18 min + 10 rest |
| Jasmine | 1¼–1½ cups | 15 min + 10 rest |
| Basmati (rinsed) | 1½ cups | 15 min + 10 rest |
| Short-grain / sushi | 1–1¼ cups | 15 min + 10 rest |
| Brown (any) | 2 cups | 45 min + 10 rest |
| Wild rice | 3 cups | 45–55 min, then drain |
The three rules that matter
Rinse until the water runs mostly clear — surface starch is what glues rice into a block. Keep the lid on for the entire cook and the rest; every peek vents the steam doing the work. And respect the rest: those 10 off-heat minutes let the moisture equalize so the bottom isn't wet while the top is chalky. Then fluff with a fork, not a spoon.
Why your ratio may differ from the bag
Bags often say 2:1 for white rice — that dates from wider pots and lids that vent more steam, and it's the main cause of gluey rice. In a heavy pot with a decent lid, 1½:1 is right, and the ratio drops further the more rice you cook (the evaporation loss is constant, not proportional). If your rice comes out wet, cut the water before you blame the rice.
Quick answers
- What's the water ratio for rice?
- 1½ cups water per cup of long-grain white rice; 2 cups for brown. Jasmine runs slightly drier at 1¼.
- Should I rinse rice before cooking?
- Yes for almost all rice — it washes off the surface starch that causes gumminess. Skip only when a recipe uses that starch (risotto, paella).
- Why is my rice mushy?
- Too much water or a too-vigorous boil, usually the bag's 2:1 ratio. See the mushy-rice rescue guide for saving the batch on the stove.