The short answer
Rinse until the water runs clear, use 1 cup rice to 1.5 cups water for long grain, bring to a boil, cover, drop to the lowest heat for 12 minutes, then rest off the heat for 10 minutes without lifting the lid.
Mushy rice is almost always too much water plus lifting the lid. The rest period does half the work.
Step by step
- Rinse the rice in cold water three times until the water is nearly clear.
- Use 1:1.5 rice to water for long grain white, 1:1.25 for basmati, 1:2 for brown.
- Bring to a full boil uncovered.
- Cover, reduce to the lowest heat setting, and set a 12-minute timer (40 for brown).
- Do not lift the lid at any point.
- Remove from heat and rest, still covered, for 10 minutes.
- Fluff with a fork, not a spoon.
What it costs
| Item | Typical cost |
|---|---|
| Heavy pot with tight lid | $25–$70 |
| Rice cooker (Worth it if you cook rice weekly) | $25–$120 |
Common questions
Salt?
Half a teaspoon per cup of dry rice, added with the water.
Why rinse?
It removes surface starch, which is what makes grains stick together.
Leftovers?
Cool within an hour, refrigerate up to 4 days, reheat with a splash of water until steaming.