Mastering the Art of Cooking Rice

Cooking rice is a universal skill. Across the world, rice appears in countless dishes—from sushi and arroz con pollo to rice puddings, paella, dolmas, dirty rice, and jambalaya. We even drink rice in the form of sake, horchata, rice milk, and beer. It’s no surprise that rice provides over 20% of our daily caloric intake.

Rice comes in many varieties, such as white, brown, short-grain, and long-grain. There are also several methods to cook it—whether on the stovetop, in a rice cooker, multi-cooker (like an Instant Pot), microwave, or oven. Here’s a guide to the different types of rice and tips for cooking each to perfection.

Understand Your Rice

Rice comes in three main types: short-grain, long-grain, and medium-grain. Within these categories, you'll find a wide array of varieties to choose from.

• Short-grain rice is rounded and plump, with a high starch content that makes the grains stick together when cooked, especially if the rice has been milled to make white rice.
• Long-grain rice is much longer than it is wide. Its lower starch content makes the cooked grains lighter, dryer, and more easily separated.
• Medium-grain rice slots right between short- and long-grain rice both in shape and starchiness.

Different Types of Rice

• White Rice has been milled to remove the outer husk, the bran, and the germ. Though less nutritious, white rice has some advantages over brown rice: it stores longer and cooks faster. White rice comes in short-, medium-, and long-grain varieties.
• Brown rice has been given the lightest touch in terms of processing. It is the whole grain version with just the outer husk removed, leaving the nutrient-rich bran and germ. It is nutty, chewy, and more nutritious than white rice. Brown rice comes in short-, medium-, and long-grain varieties. Sweet brown rice is a short-grain, starchy brown rice that becomes very soft and sticky when it's cooked, and is popular in Asian cuisines.
• Black rice is a highly nutritious source of iron, vitamins, antioxidants, and fiber. It actually turns purple when you cook it.
• Aromatic rices have a distinctive perfumy aroma when cooked. Popular examples are basmati (India) Jasmine (Thailand), Texmati (Texas), and Wehani and pecan wild rice (both from Louisiana).
• Arborio rice is a medium-short-grain, starchy white rice, used most famously to make risotto. Continuously stirring risotto helps the rice give up starch that helps thicken the dish. Arborio rice is most easily found in the market, but other risotto rice varieties include Carnaroli, Vialone Nano, and Baldo.
• Sticky rice, or "glutinous rice," is a short-grained rice that is typically used in Asian specialties such as sushi. And no, there's no gluten in glutinous rice.
• Wild rice is actually the seed of a grass plant, and so not a "true" rice, though it is often found in rice blends and pilaf mixes. Wild rice has a nutty flavor and a chewy bite.
• Instant or quick rice is cooked before being dehydrated and packaged. While it's fast, it lacks the flavor and texture of regular rice.

The Art of Cooking Rice

There are several methods for cooking rice, but let's begin with the simplest one: cooking rice in a pot on the stovetop.

How to Cook Long-Grain White Rice on the Stovetop

For this example, we’ll use long-grain white rice. This variety is refined and polished, and while it doesn’t necessarily need washing before cooking, rinsing it briefly under cold water can help remove any dust or impurities. For other types of rice, like basmati, you may need to soak or rinse the rice to eliminate excess starch.

1. To cook long-grain white rice on the stovetop, use a 2:1 water-to-rice ratio. Bring 2 cups of water to a boil in a small saucepan with a lid. Optionally, you can add a pinch of salt. Stir in 1 cup of rice, cover the pan, and lower the heat to the lowest setting to ensure even cooking. If the heat is too high, the rice at the bottom can burn while the rice on top remains undercooked.
2. Set a timer for 20 minutes. A little steam will escape as the rice cooks, which is normal. Avoid lifting the lid prematurely, as this will let moisture escape and result in dry rice.
3. Once the timer goes off, turn off the heat and let the pan sit covered for an extra 5 minutes. No peeking! Let the steam finish cooking the rice.
4. After 5 minutes, remove the lid and fluff the rice with a fork to separate the grains.

Helpful Tips

• You can serve the rice immediately, or put the lid back on to keep it warm while you finish cooking the rest of your meal.
• To chill rice for a salad, spread it out on a sheet pan to cool quickly.
• For food safety reasons, rice should never be left out at room temperature longer than two hours.

How to Cook Short-Grain Rice on the Stovetop

Short-grain white rice often has a layer of starch that makes it sticky. If you prefer less stickiness, you can rinse it off before cooking.

1. To remove excess starch, place the rice in a pot and cover it with cold water. Swirl the rice gently with your fingers, then pour out the cloudy water (using a sieve can help keep the grains in the pot). Repeat once or twice until the water is less cloudy. The water doesn’t need to be perfectly clear after the final rinse.
2. Once the starch is rinsed off, add fresh water to the pot (use 1½ to 2 cups of water for every cup of rice).
3. Cover the pot, bring the water to a boil, then reduce the heat to low. Let the rice simmer for 18 to 20 minutes.
4. After cooking, remove the pot from the heat and allow the rice to steam in the covered pot for an additional 5 minutes.

How to Cook Brown Rice on the Stovetop

Brown rice retains its bran and germ, so it requires more water and a longer cooking time compared to white rice. Here's a basic method: Rinse 1 cup of rice in a strainer, then add it to a pot with 2 cups of water. Cover the pot, bring it to a boil, reduce the heat, and simmer on low for 45 minutes. After cooking, let the rice sit covered for 10 minutes before serving. For more tips on cooking brown rice and delicious recipes, check out our guide.

Other Methods for Cooking Rice on the Stovetop

Rice can be cooked in plain water, but using broth imparts extra flavor. You can follow the instructions on the package or recipe, or use these general guidelines.

• Black rice: Use 1½ to 2 cups liquid to 1 cup rice. Rinse rice in a colander until the water runs clear. Bring water and rice to a boil, cover, and reduce heat to low. Cook for 30 to 35 minutes, or until most of the liquid has been absorbed. Remove from heat and let stand for five minutes. Uncover and fluff with a fork. More: Black Rice Pudding.
• Basmati or Jasmine rice: Follow the instructions for long-grained white rice (above). Watch: How to Make Indian-Style Basmati Rice. Get more tips for cooking jasmine rice.
• Wild rice: Use 3 cups liquid to 1 cup rice. Bring the liquid to a boil, reduce the heat, and simmer for 45 minutes. Let stand, covered, for 10 minutes before serving. Get more tips for cooking wild rice, and get recipes for wild rice.
• Rice pilaf: Use 2 cups liquid to 1 cup rice. Rice is sautéed in oil in order to keep the grains separate during cooking. Cook the rice, stirring constantly, for two to three minutes or until the rice becomes translucent before adding the cooking liquid. Pilafs can be made on the stovetop or in the oven. Get more recipes for rice pilaf.
• Risotto: Use 3 cups liquid to 1 cup rice. Like rice pilaf, rice is first sautéed in oil to lightly toast the grains. Hot liquid is then gradually added while the rice is stirred to release the starch. Get more recipes for risotto.
• Sushi rice: Use 1¼ cups water to 1 cup rice. Bring short grain rice to a boil and reduce heat, covering for 20 minutes. Once the water has been absorbed, the rice is seasoned with a mixture of sweetened vinegar, which is carefully mixed in as the rice cools. In traditional Japanese kitchens, one cook fans the rice while another stirs. The result is a slightly sticky rice that's the foundation for raw fish or vegetables. Learn how to make perfect sushi rice at home.

Cooking Rice in a Rice Cooker, Instant Pot, or Oven

Rice cookers and Instant Pots make cooking rice a breeze. You won’t have to monitor the pot like you do with stovetop cooking, and there's no mess from boiling over. For the best results, follow the instructions that come with your appliance. And did you know you can also cook rice in the oven? It’s incredibly simple!

Rice Cooker Recipes

• Rice Cooker Spanish Rice
• Toasted Coconut Yellow Rice for Rice Cookers
• Quick and Easy Spinach Rice (Palak Rice)
• Sriracha Rice

Instant Pot Rice Recipes

• Instant Pot Brown Rice
• Instant Pot Sushi Rice
• Instant Pot Mexican Rice
• Instant Pot Coconut Rice

Oven-Baked Rice Recipes

• Oven Baked Rice
• Baked "Fried" Rice
• Baked Rice and Vegetables in Broth
• Oven-Baked Brown Rice

Fun Fact

If you're enjoying a bowl of rice with chopsticks (or snapping a photo), avoid standing the chopsticks upright in the bowl or crossing the tips. Both actions are considered bad luck. Instead, lay them parallel to one another to keep things in good fortune and avoid any rice-related faux pas.

Storing Rice Properly

After cooking large batches of rice, we often find ourselves with leftover rice to store. But storing rice requires care—left at room temperature, rice can cause dormant spores of *bacillus cereus* to activate, potentially leading to food poisoning.

To prevent this, avoid leaving cooked rice out for more than an hour at room temperature. Let some steam escape before transferring it to an airtight container and refrigerating it. Stored properly, cooked rice can stay fresh for up to six days in the fridge.

Wondering how to reheat rice? Check out our straightforward guide on the best methods for reheating rice.

Is Freezing Cooked Rice an Option?

Yes, you can freeze cooked rice! Just like refrigerating rice, it's important to freeze it quickly after cooking to prevent harmful bacteria from forming. To freeze rice, place it in an airtight container and store it in the freezer for up to a month for the best quality. When ready to eat, reheat the rice directly from frozen in the microwave, ensuring it’s piping hot before serving.