How to Cook Rice Perfectly on the Stove (Ratios and Times)
How to cook rice perfectly on the stovetop: water-to-rice ratios and times for white, brown, jasmine and basmati, plus how to store leftover rice safely.
This guide is general information only, not professional financial, legal or technical advice. Menus and rules can vary by device and country.
To cook rice on the stove, bring water to a boil, stir in the rice, cover with a tight lid and simmer on low until the water is absorbed. For long-grain white rice, use about 1¾–2 cups of water per cup of rice and simmer for about 16–18 minutes. Brown rice needs about 2¼ cups of water and 35–40 minutes. Rest it, covered, for 5–10 minutes, then fluff with a fork.
The secret is simple: measure carefully, keep the lid on, and let the rice rest before serving.
Quick Answer
- White long-grain rice: 1 cup rice + 1¾–2 cups water, simmer about 16–18 minutes.
- Brown rice: 1 cup rice + 2¼ cups water, simmer 35–40 minutes.
- Keep the lid on and the heat low while it simmers.
- Rest 5–10 minutes off the heat, covered, then fluff with a fork.
- Leftovers: cool quickly, refrigerate, and reheat only once until steaming hot.
In metric, 1 US cup of uncooked rice is about 190 g, and 1 cup of water is about 240 ml.
Rice-to-Water Ratio and Cooking Time Chart
These amounts are for 1 cup (about 190 g) of uncooked rice using the stovetop absorption method.
| Rice type | Water | Simmer time (covered, low) | Rest time |
|---|---|---|---|
| Long-grain white | 1¾–2 cups (420–480 ml) | 16–18 minutes | 5 minutes |
| Jasmine or basmati | 1¾ cups (420 ml) | 16–18 minutes | 5 minutes |
| Short- or medium-grain white | 1¾ cups (420 ml) | 10–15 minutes | 5 minutes |
| Long-grain brown | 2¼ cups (540 ml) | 35–40 minutes | 5–10 minutes |
| Any rice, "pasta method" | About 4 quarts (3.8 L), drained | 12–17 min (white), 25–30 min (brown) | None |
Rice at least doubles in volume as it cooks. For example, 1 cup of brown rice makes about 3 cups of cooked rice. Always check the package too, because brands and varieties differ.
How to Cook White Rice Step by Step
- Measure. Use the same cup for the rice and the water so the ratio stays accurate.
- Rinse if you like. Place the rice in a sieve and rinse under cold water, swirling with your hand, until the water runs clearer. Many cooks do this to wash off loose surface starch so the grains cook up less sticky. Drain well.
- Boil the water. In a heavy saucepan with a tight-fitting lid, bring the water to a boil. Add a pinch of salt and a small knob of butter or splash of oil if you like.
- Add the rice. Stir once so no grains stick to the bottom, and let the water return to a boil.
- Cover and lower the heat. Put the lid on and turn the heat to low so the water barely bubbles.
- Simmer without peeking. Cook for the time in the chart. Lifting the lid lets out steam the rice needs.
- Rest. Take the pan off the heat and leave it covered for 5 minutes. This lets moisture spread evenly through the grains.
- Fluff and serve. Gently fluff the rice with a fork to separate the grains.
If you rinsed the rice well, use the lower end of the water range. Rinsed rice holds a little water on its surface.
How to Cook Brown Rice
Brown rice still has its bran layer, so it needs more water and more time.
- Bring 2¼ cups (540 ml) of water to a boil.
- Stir in 1 cup (about 190 g) of brown rice.
- Cover, reduce the heat to low and simmer for 35–40 minutes.
- Turn off the heat and let it stand, covered, for 5–10 minutes.
- Fluff with a fork. You will have about 3 cups of cooked rice.
For more flavor, cook either white or brown rice in low-sodium broth instead of water.
The "Pasta Method" for Fuss-Free Rice
If you struggle with exact ratios, cook rice like pasta. Bring about 4 quarts (3.8 L) of water to a boil, add the rice, and boil uncovered until tender: about 12–17 minutes for white rice and 25–30 minutes for brown. Drain in a fine sieve. Because the extra water carries away surface starch, there's no need to rinse first. This works best for long-grain rice and doesn't suit sticky rice dishes. Our guide on how to cook pasta covers the same boiling basics.
How to Store and Reheat Cooked Rice Safely
Uncooked rice can contain spores of Bacillus cereus, a bacterium that can survive cooking. If cooked rice sits at room temperature, the spores can grow and produce toxins that cause food poisoning. The longer rice sits out, the more likely this becomes, so how you cool and store it matters most.
- Cool it fast. Food Standards Scotland advises cooling rice as quickly as possible, ideally within 1 hour. Take it out of the hot pan and spread it in shallow containers or smaller portions.
- Refrigerate promptly. Never leave cooked rice out for more than 2 hours. Keep your fridge at 4°C (40°F) or below.
- Eat it soon. UK food-safety agencies advise eating leftover rice within 24 hours. The USDA's general rule for leftovers is 3 to 4 days. To be safest with rice, follow the stricter 24-hour guidance.
- Reheat once only. Heat it until it is steaming hot all the way through, at least 74°C (165°F). Don't reheat rice more than once.
- Freeze extras. Frozen leftovers keep safely; for best quality, use them within 3 to 4 months.
Common Mistakes and Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Mushy, sticky rice | Too much water or stirring during cooking | Use less water next time; stir only once |
| Crunchy or hard grains | Too little water, or the lid let steam escape | Add 2–3 tablespoons hot water, cover and cook on low 5 more minutes |
| Burnt bottom | Heat too high or thin pan | Use the lowest heat and a heavy pan |
| Water left in the pan | Not cooked long enough | Cover and cook a few minutes more, then rest |
| Gummy texture | Unrinsed, very starchy rice | Rinse until the water is clearer |
A heavy-bottomed pan and a lid that fits snugly solve most rice problems. If your lid is loose, place a clean kitchen towel between the pan and the lid, keeping the edges away from the flame.
What to Serve With Rice
Rice goes with almost anything. Serve it with stir-fries, curries, beans or juicy chicken breast. Leftover rice that has been chilled quickly is also perfect for fried rice, as long as you eat it within the safe time above.
Frequently Asked Questions
What is the ratio of water to rice?
For long-grain white rice, use about 1¾ to 2 cups of water per cup of rice. Brown rice needs more, about 2¼ cups per cup. Jasmine and basmati usually need about 1¾ cups. Check your package, since varieties differ.
Do you need to rinse rice before cooking?
Rinsing isn't required, but it removes loose starch and helps grains stay fluffy and separate. It is especially helpful for long-grain, jasmine and basmati rice. If you use the "pasta method," you can skip rinsing.
Why is my rice mushy?
Mushy rice usually comes from too much water, cooking too long, or stirring while it simmers. Measure carefully, stir only once, and keep the lid on. Resting the rice before fluffing also helps the grains firm up.
How long can cooked rice sit out?
Cooked rice should go into the fridge as soon as possible, ideally within 1 hour and never more than 2 hours. The longer it sits at room temperature, the more chance Bacillus cereus has to produce toxins.
Can you reheat rice more than once?
No. Food-safety agencies advise reheating cooked rice only once. Reheat just the portion you need until it is steaming hot all the way through, then discard any leftovers from that portion.
How much rice per person?
A common serving is about ½ cup (95 g) of uncooked rice per person as a main side. That makes roughly 1 to 1½ cups cooked. For 4 people, start with about 2 cups (380 g) of uncooked rice.