Rice is one of the world’s staple foods, but it can be surprisingly tricky to cook. We’ve all ended up with crunchy, undercooked rice, or a pot that’s starchy, mushy and overcooked at some point. So how can you guarantee to get it perfect? These steps will work with any of the longer-grain rice family – including jasmine, basmati and long-grain rice – and will ensure fuss-free, fluffy grains of rice, every time.

Learn how to cook perfect rice below, including how long to cook rice, then check out our best rice recipes, from Mexican rice to kedgeree, pilaf one-pots to creamy rice pudding.

How to cook rice

1. Weigh accurately

The rule of thumb when cooking longer-grain rice is to use exactly twice the weight of water to weight of rice (so, for 300g of rice, use 600ml of water). Use too little water and the rice may be undercooked and have caught on the bottom of the pan. Too much and the rice will be waterlogged. Portion-wise, if the rice is accompanying a curry, 50g (raw weight) per person is sufficient. Or, for a main meal, 75-100g is enough, depending on how many other ingredients are added.

2. Wash the rice

It might be tempting to skip this step but washing rice before cooking removes excess starch. If the rice isn’t washed, the starch is released into the water as it cooks and congeals, clumping the grains together. Tip the weighed rice into a large bowl and fill with cold water. Use your hand to move the grains around so the water becomes cloudy. Drain, refill and keep repeating until the water is clear, then drain really well.

3. Heat and timing

Heat the rice and water together on a high heat until bubbling, then let it boil furiously for 1 minute – this ensures the water and rice are both hot enough to generate steam. Put some foil over the pan, followed by the lid, then turn the heat down and let it simmer gently for 10 minutes. This steaming lets the rice absorb any remaining water without catching on the bottom of the pan.

4. Fork it

If there is any water left after 10 minutes of gently simmering (carefully tip the pan to check), return the pan to a low heat with the lid on for 2 minutes and check again. Repeat until all the water has been absorbed. Then remove from the heat and leave for another 10 minutes, lid on, for the final steam. After the final 10-minute steam the rice will be ready to serve. Use a fork to gently fluff the grains. (Remember, it doesn’t matter how much rice you are cooking, as long as you use a deep lidded pan and follow the 1:10:10 rule when it comes to timings.)

More like this

Best rice recipes

Pilau rice

Serve pilau rice alongside Indian-style curries – ground turmeric gives it that lovely golden yellow colour.

A bowl of yellow pilau rice with bay leaves and a cinnamon stick

Golden onion and spring veg pilaf

Add plenty of colour midweek with this nourishing vegetarian one-pot packed with plenty of greens

Golden onion and spring veg pilaf

Spicy Mexican rice

This vegan rice dish can be eaten on its own or, if you want to add some protein, it’s good with beans, crumbled feta, cooked chicken or prawns stirred through.

Spicy Mexican rice

Chicken fried rice

This simple rice dish is ideal for using up any left-over rice or chicken, plus it’s ready on the table in just 20 minutes.

a bowl of fried rice with chunks of chicken and peas topped with hot sauce and a pair of chopsticks

Yellow rice

This fragrant spiced rice from Hoppers restaurant is a little more celebratory than standard white rice and is elevated by using great-quality basmati.

A bowl of fragrant yellow rice with a dark slate background


Adam Bush Chef Portrait
Adam BushDeputy food editor

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