The Complete Guide to Cooking Rice

Why Rice Goes Wrong

Rice is one of the most-cooked foods on the planet, and yet it is also one of the most frequently botched in home kitchens across the UK. Mushy, sticky, gluey, crunchy, burnt on the bottom: the litany of rice failures is long and familiar. The irony is that cooking rice well is straightforward once you understand a few key variables: the type of rice, the correct water ratio, and whether to use the absorption method or the boiling method.

This guide covers every common variety of rice, with specific ratios, methods and troubleshooting for each.

The Two Basic Methods

Absorption Method

The rice is cooked in a measured amount of water in a covered pot. All the water is absorbed by the time the rice is done. This is the preferred method for most rice varieties because it preserves flavour and nutrients.

General technique:

1. Rinse the rice in cold water until the water runs mostly clear (3-5 rinses). This removes surface starch and prevents stickiness.
2. Combine rice and water in a saucepan with a tight-fitting lid.
3. Bring to the boil over high heat.
4. Immediately reduce to the lowest possible heat, cover, and cook for the specified time without lifting the lid.
5. Remove from the heat and leave covered for 5-10 minutes. This resting period allows residual steam to finish cooking the grains evenly.
6. Fluff with a fork.

Boiling Method (Pasta Method)

The rice is cooked in a large volume of boiling, salted water (like pasta), then drained. This is useful for brown rice and wild rice, where absorption timing can be tricky, and for situations where you want to wash away excess starch for very fluffy, separate grains.

Rice Varieties and How to Cook Them

Basmati Rice

Basmati is a long-grain rice grown primarily in India and Pakistan. It has a distinctive nutty, floral aroma and produces dry, separate grains when cooked properly. It is the standard accompaniment to curries, biryanis and pilafs.

Water ratio (absorption method): 1 part rice to 1.5 parts water.

Method: Rinse thoroughly in at least 4-5 changes of cold water. Soak for 20-30 minutes if possible (this produces longer, more elegant grains and reduces cooking time, but is not strictly necessary). Drain. Combine with water and a pinch of salt in a saucepan. Bring to the boil, reduce to the lowest heat, cover and cook for 12 minutes. Rest off the heat, covered, for 5 minutes. Fluff with a fork.

Tips:

• Do not stir basmati during cooking. Stirring breaks the delicate grains and releases starch, creating a sticky, gluey texture.
• For extra flavour, toast the rinsed, drained rice in a tablespoon of butter or ghee for 1-2 minutes before adding water. You can also add a few whole spices: a bay leaf, 2-3 cardamom pods, a small piece of cinnamon stick.
• If the rice is still slightly firm after the cooking and resting time, sprinkle a tablespoon of water over it, re-cover, and leave for another 5 minutes.

Jasmine Rice

Jasmine rice is a long-grain rice from Thailand with a soft, slightly sticky texture and a sweet, floral aroma. It is the standard rice for Thai and Southeast Asian cooking.

Water ratio: 1 part rice to 1.25 parts water. Jasmine rice needs slightly less water than basmati because it naturally absorbs less.

Method: Rinse 2-3 times (jasmine rice does not need as thorough a rinse as basmati). Combine with water in a saucepan. Bring to the boil, reduce to the lowest heat, cover and cook for 12 minutes. Rest off the heat, covered, for 10 minutes. Do not fluff vigorously; gently turn the rice with a rice paddle or fork.

Tips:

• Jasmine rice should be slightly sticky but not clumpy. The grains should cling together enough to be picked up with chopsticks.
• Do not add salt unless your recipe calls for it. In Thai cooking, the rice is typically unseasoned and served alongside highly seasoned dishes.

Sushi Rice (Japanese Short-Grain)

Sushi rice is a short-grain, high-starch variety that produces tender, sticky grains that hold together when shaped. It requires a seasoning step after cooking.

Water ratio: 1 part rice to 1.1 parts water (some cooks use equal parts).

Method: Rinse the rice very thoroughly, at least 5-6 times, until the water is almost clear. Soak for 30 minutes. Drain completely. Combine with water in a saucepan (or rice cooker). Bring to the boil, reduce heat, cover and cook for 15 minutes. Rest for 10 minutes.

Seasoning: While the rice cooks, prepare sushi vinegar: for every 300g of uncooked rice, mix 45ml rice vinegar, 20g caster sugar and 8g salt in a small saucepan over low heat until dissolved. Do not boil. Turn the cooked rice out into a wide, flat dish (traditionally a wooden hangiri). Drizzle the seasoning over the rice while fanning it (a piece of cardboard works) and gently folding with a flat spatula. The fanning cools the rice quickly and gives it a glossy sheen.

Arborio Rice (Risotto Rice)

Arborio (along with Carnaroli and Vialone Nano) is a medium-grain Italian rice with a high starch content. It is the rice for risotto, where that starch is deliberately released through stirring to create a creamy consistency.

Water/stock ratio: Risotto does not use a fixed ratio in the same way. You add warm stock gradually, about a ladleful at a time, stirring and allowing each addition to be absorbed before adding the next. For 300g of arborio rice, you will need approximately 1-1.2 litres of stock.

Method:

1. Saute finely diced onion (or shallot) in butter and olive oil over medium heat until softened, about 5 minutes.
2. Add the rice (do not rinse it; you want the surface starch) and stir for 1-2 minutes until the grains are hot and coated in fat, with translucent edges.
3. Add a splash of white wine and stir until absorbed.
4. Begin adding warm stock, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
5. Continue for 18-20 minutes. The rice is done when it is tender but retains a slight bite in the centre (al dente).
6. Remove from the heat. Stir in a generous knob of butter and a handful of finely grated Parmesan. Season with salt and pepper. Cover and rest for 2 minutes. The finished risotto should flow like lava when spooned onto a plate, not sit in a stiff mound.

Brown Rice

Brown rice retains the bran and germ, making it nuttier, chewier and more nutritious than white rice. It also takes considerably longer to cook.

Water ratio (absorption method): 1 part rice to 2.5 parts water.

Method: Rinse once. Combine with water and a pinch of salt. Bring to the boil, reduce to the lowest heat, cover and cook for 40-45 minutes. Do not lift the lid during cooking. Rest for 10 minutes off the heat, covered. Fluff with a fork.

Alternative (boiling method): Cook brown rice like pasta in a large pot of boiling salted water for 30-35 minutes, then drain. This is more forgiving and avoids the risk of burning or undercooking.

Tips:

• Brown rice benefits from soaking for 1-2 hours (or even overnight in the fridge), which softens the bran layer and reduces cooking time by about 10 minutes.
• It will never be as soft as white rice. A slight chewiness is normal and desirable.

Wild Rice

Wild rice is not technically rice at all; it is the seed of an aquatic grass native to North America. It has a dark, dramatic appearance, a nutty, earthy flavour and a chewy, slightly popping texture.

Water ratio: 1 part wild rice to 3 parts water.

Method: The boiling method works best. Bring the water to a boil with a pinch of salt, add the wild rice, reduce to a simmer and cook uncovered for 40-50 minutes. The grains are done when they have begun to split open and curl, revealing a lighter interior, but still have a pleasant chew. Drain any excess water.

Tips:

• Wild rice pairs beautifully with roasted squash, dried cranberries, toasted pecans and a sherry vinaigrette.
• It is often sold in blends with other rice varieties. If using a blend, note that each grain type may have different cooking times; the boiling method and draining approach handles this well.

Troubleshooting Common Rice Problems

Mushy, Sticky Rice (When You Don't Want It Sticky)

Causes: Too much water, not enough rinsing, cooking too long, or stirring during cooking. Fix: Rinse more thoroughly next time. Reduce the water by 2-3 tablespoons. Do not stir. Check 2 minutes before the suggested time.

Crunchy, Undercooked Rice

Causes: Not enough water, heat too high (water evaporated before the rice cooked through), or lid not sealing properly. Fix: If the rice is nearly done, sprinkle 2-3 tablespoons of water over it, re-cover, and cook on the lowest heat for another 5 minutes. Use a tighter-fitting lid next time, or place a clean tea towel between the pot and the lid (fold the corners up over the lid to keep them away from the flame).

Burnt Bottom (But Uncooked Top)

Causes: Heat too high, pan too thin, or insufficient water. Fix: Use a heavy-bottomed saucepan. Reduce the heat to the absolute lowest setting after the water comes to the boil. Some cooks place a heat diffuser (a flat metal disc) between the burner and the pan.

Clumpy Grains

Causes: Insufficient rinsing or the wrong rice for the dish. Fix: Rinse long-grain rice until the water runs clear. Fluff with a fork immediately after resting, working from the edges to the centre to separate the grains without mashing them.

Rice Cookers: Are They Worth It?

If you cook rice more than twice a week, a dedicated rice cooker is a worthwhile investment. Modern fuzzy-logic rice cookers (popular Japanese brands are widely available in the UK) produce consistently perfect results with minimal effort. They adjust temperature and timing automatically based on the amount of rice and type of grain.

The basic models with a single "cook" button work perfectly well for white rice. If you cook brown rice, sushi rice and porridge regularly, a mid-range model with specific settings for each is worth the extra cost.

Leftover Rice and Food Safety

Cooked rice is a common vehicle for Bacillus cereus food poisoning. The spores survive cooking and multiply rapidly if the rice is left at room temperature. Cool leftover rice within one hour by spreading it on a tray or dividing it into small containers. Refrigerate promptly and use within 24 hours. When reheating, ensure it is piping hot throughout (above 74C). Do not reheat rice more than once.

Day-old refrigerated rice is actually ideal for fried rice. The drier, firmer grains fry without becoming mushy, which is why restaurant fried rice tastes so much better than fried rice made with freshly cooked grains.

Seasoning and Serving Ideas

Plain white rice does not have to be plain. Try these simple variations:

• Pilaf-style: Toast the rice in butter with a diced shallot and a bay leaf before adding water. Replace half the water with chicken stock.
• Coconut rice: Replace half the water with full-fat coconut milk. Add a pinch of salt and a strip of lime zest.
• Herbed rice: Fold in chopped fresh parsley, dill and a squeeze of lemon after cooking.
• Saffron rice: Steep a generous pinch of saffron threads in the hot cooking water for 10 minutes before adding the rice.
• Persian tahdig: Cook rice by the absorption method, then drizzle oil over the base of the pot, pack the rice down firmly, and cook over medium-low heat for 30-40 minutes until a golden, crispy crust forms on the bottom. Invert onto a plate.