How to Cook Rice – Your Go-To Guide for Perfect Rice
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How to cook rice in a rice cooker, on the stove, in the microwave, in the oven, and in an instant pot. This guide explains the different types of rice and their respective rice-to-water ratios, as well as the various methods to cook rice perfectly! Learn how to make the perfect fluffy rice like a pro, so your favorite rice dishes turn out amazing!
Cooking rice seems simple enough, but getting it just right can be a bit tricky — especially with so many types of rice, each cooking a little differently. And let’s be real, not everyone has a rice cooker to make it easier (although it’s definitely my favorite method).
When I first moved out for university, I didn’t have a rice cooker, so I had to figure things out with just a pot on the stove. Since I often make Asian dishes (and Korean food is especially a staple in my kitchen) I eventually upgraded to a rice cooker, and honestly, I haven’t looked back. It’s just so much easier, and with the right amount of water, it cooks rice perfectly every time!
But whether you’re using a rice cooker or not, this guide will show you how to get fluffy, delicious rice with any method and for any type.
How to cook rice in a rice cooker
- Rinse the rice – Rinse the rice under cold water until the water runs clear to remove excess starch.
- Add to cooker – Place the rinsed rice in the rice cooker pot.
- Add water – Add the appropriate amount of water according to the type of rice you’re using (refer to the table above).
- Cook – Close the lid and start the rice cooker. It will automatically switch to “keep warm” when the rice is done.
- Let it sit – Allow the rice to sit for about 10 minutes before fluffing it with a fork.
If you’re wondering which rice cooker I’m using, I’ve got this Cuckoo rice cooker which was actually recommended by my sister, who loves it just as much. It’s a bit on the pricey side, but honestly, it’s one of the best investments I’ve made! This thing doesn’t just cook rice, it takes it to a whole new level! I’ve compared it to my old rice cooker, and this one makes the rice so bouncy, fluffy, and tender — just perfect really…
This model can cook both non-pressure and pressure rice, with several modes, including savory (my favorite!), turbo, and multigrain (which I use all the time, especially for making heukmi bap—Korean purple rice). It even has the ability to turn regular rice into glutinous rice! You can hear my excitement but I’m not sponsored by Cuckoo, I just genuinely love this rice cooker (which, by the way, also speaks and makes cute sounds like most Korean rice cookers)🥰
That said, you don’t have to splurge on a fancy rice cooker if you’re not using it every day like I do. A regular rice cooker will totally get the job done without breaking the bank.
However, if you want to know how to cook rice without a rice cooker because you don’t own one, I’ll explain the other methods below.
How to cook rice on the stove
- Rinse the rice – Rinse the rice under cold water until the water runs clear.
- Boil water – In a medium saucepan, bring water to a boil.
- Add rice – Stir in the rice, return to a boil, then reduce the heat to low.
- Simmer – Cover the saucepan and simmer for about 17 minutes (for most types of rice except brown rice, wild rice, black rice and red rice) or as per your rice type until the water is absorbed.
- Let it sit – Remove from heat and let the rice sit, covered, for another 5-10 minutes.
When cooking rice on the stove, it’s best to use a heavy-bottomed saucepan with a snug-fitting lid to ensure even heat distribution and steam retention. Nonstick saucepans are also excellent for preventing sticking and making cleanup easier. Avoid thin or lightweight saucepans, as they can lead to uneven cooking and increase the risk of burning the rice. Additionally, do not use saucepans without a proper lid, as they won’t effectively trap steam, resulting in poorly cooked rice.
How to cook rice in the microwave
- Rinse the rice – Rinse the rice under cold water until the water runs clear.
- Combine ingredients – In a microwave-safe bowl, combine the rinsed rice and water.
- Cover – Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam.
- Cook – Microwave on high for 10-12 minutes. Cooking time may vary based on your microwave’s wattage.
- Let it sit – Let the rice sit, covered, for 5 minutes.
This is a method I rarely use because I try to avoid using the microwave altogether. However, if it’s easier or faster for you, it’s definitely a good option!
When you’re cooking rice in the microwave, go for a microwave-safe container. Something like plastic, glass, or ceramic works great. You’ll want it to be deep and wide so the rice cooks evenly and has room to expand. Just make sure it’s big enough to hold the rice and water without spilling over. Cover it with a microwave-safe lid or even a plate; just don’t make it airtight so steam can escape. This way, you’ll avoid any messes and get perfectly cooked rice every time!
How to cook rice in the oven
- Preheat oven – Preheat your oven (the temperature depends on the type of rice, refer to the above table).
- Rinse the rice – Rinse the rice under cold water until the water runs clear.
- Combine ingredients – In an oven-safe dish, combine the rinsed rice and water.
- Cover – Cover the dish tightly with aluminum foil.
- Bake – Bake until the water is absorbed and the rice is tender (for cooking time refer to the above table according to rice type).
- Let it sit – Remove from the oven and let it sit, covered, for 5-10 minutes.
To cook rice in the oven, use an oven-safe baking dish or casserole dish — glass, ceramic, or metal works best. Make sure it’s big enough to hold your rice and water without overflowing. If it has a lid, great! If not, just cover it tightly with aluminum foil to keep the steam in. A deeper dish is usually better for even cooking.
How to cook rice in an instant pot
- Rinse the rice – Rinse the rice under cold water until the water runs clear.
- Combine ingredients – Add the rinsed rice and water to the instant pot.
- Set the pot – Close the lid and set the valve to sealing.
- Cook – Select the “Manual” or “Pressure Cook” setting and cook for 4-6 minutes on high pressure (4 minutes for white rice, 6 for brown rice).
- Natural release – Allow for a natural pressure release for about 10 minutes, then release any remaining pressure.
- Fluff and serve – Open the lid, fluff the rice with a fork and serve.
Choosing an instant pot for cooking rice has several advantages. It cooks rice quickly due to its pressure-cooking feature. The set-and-forget function allows you to walk away while it cooks, and with the right water-to-rice ratio, you can achieve consistent results. Plus, many instant pots come with a nonstick inner pot for easy cleanup and preset settings specifically for rice, making the process even simpler.
That said, when you compare them to rice cookers, rice cookers generally do a better job at delivering fluffy and separate grains, thanks to their precise temperature control. Instant pots can cook rice well, too, but if you’re not careful with the water ratio, it might turn out stickier. While instant pots are great for versatility, if you’re aiming for perfectly steamed rice every time, a rice cooker is definitely the way to go!
The different types of rice
Below you’ll find some of the most popular types of rice:
- Long-grain white rice is the classic fluffy rice you see in everything from casseroles to side dishes. It’s mild, light, and the grains don’t stick together much, so it’s super versatile and easy to cook up for pretty much any meal.
- Jasmine rice has this light floral aroma and soft, slightly sticky texture that’s amazing for Thai and Southeast Asian dishes. It adds a subtle fragrance to meals, so it’s perfect if you want a bit of extra flavor with your rice. This is the one I use to make fried rice other than Korean and Japanese fried rice, just like Cantonese fried rice. I also use it to accompany my Chinese or Thai dishes.
- Basmati rice is the one with those extra-long grains that stay nice and separate after cooking. It’s super fluffy and has a nutty aroma—ideal for dishes like biryani or pilafs. Soaking it before cooking makes it even better. This rice is perfect to make congee as it cooks faster and breaks easier.
- Short-grain white rice is a bit stickier, so it’s great for things like sushi and Korean dishes where the rice needs to stick together. It’s soft and perfect for shaping or eating with chopsticks. Obviously, this is the one I use the most 😋Whether I’m making kimbap, jumeokbap, or just serving it alongside my dakgalbi or doenjang jjigae.
- Medium-grain rice holds its shape but is also moist and tender, making it great for creamy dishes like paella and risotto. It has a slight stickiness that’s ideal when you want something with a little creaminess.
- Brown rice (whether it’s long or short grain) is chewier and has a nuttier flavor because it still has the bran layer on. It takes longer to cook but is more nutritious, making it awesome for rice bowls or salads where you want that extra texture.
- Wild rice isn’t technically rice—it’s more of a grain, but it has a chewy texture and a deep, earthy flavor that’s perfect in salads or mixed with other types of rice for extra flavor.
- Black rice is chewy with a rich, almost nutty flavor. Its deep purple color is pretty unique, so it’s a great option if you want to add some color (and antioxidants) to your dish. It’s often used in Asian desserts, too.
- Arborio rice is your go-to for creamy dishes like risotto. It’s a short-grain rice that releases starch when cooked, giving you that perfect creamy consistency.
- Red rice has a chewy texture and a nutty flavor, similar to brown rice but with an earthy, slightly sweet taste. It’s great in salads or as a side if you want a pop of color and flavor on the plate.
What rice do Koreans eat?
Koreans typically eat short-grain white rice (known as baekmi or 백미).
When I eat Korean food, I most of the time use Korean black rice (heukmi – 흑미), which is a short-grain, glutinous rice that turns a deep purple color when cooked and has a slightly nutty flavor. In Korea, it’s often mixed with white short-grain rice to make heukmi bap (흑미밥).
Koreans also like to mix their white rice with multigrain rice. Korean multigrain rice, or 잡곡밥 (japgokbap), is a blend of different grains cooked together with white rice. While each family or cook may have their own mix, the most common grains in japgokbap include:
- Short-grain white rice (백미, baekmi): Often the main base of the dish, adding softness and a familiar texture.
- Brown rice (현미, hyeonmi): Adds a nutty flavor and more fiber.
- Black rice (흑미, heukmi): Gives the rice a purple hue when cooked, along with added nutrients.
- Millet (조, jo or 기장, gijeong): A small yellow grain that adds a bit of chewiness.
- Sorghum (수수, susu): Adds a mild sweetness and a slightly chewy texture.
Some people may also add red beans (팥, pat), adzuki beans (수수팥, susu pat), or soybeans (콩, kong) for extra protein and flavor.
My Korean mom used to add black rice to white rice to make that purple rice I mentioned earlier. But now she’s switched to adding black beans (검은콩, geomeun kong), as shown in the photo below. She says it has nutritional benefits because black beans are rich in protein, fiber, and antioxidants, which support digestion, heart health, and overall wellness. Though, my sis and I still prefer heukmibap (the purple one).
(Haha, sorry for the extra paragraph! I just couldn’t help but share a bit about Korean rice😁)
How to measure rice?
Rice cooker cup
This is what I use since about one cup serves one to two persons (if you’re a big rice eater like me, it’s more like one!). Many rice cookers come with their own measuring cup, which is usually smaller than a standard cup (typically around 180 ml). If you’re using a rice cooker, it’s best to use this cup to ensure the right water-to-rice ratio.
NOTE: 1 rice cooker cup (180 ml) of uncooked rice usually yields about 2 to 3 cups of cooked rice, depending on the type of rice.
Also note that: 1 rice cooker cup ≈ 3/4 U.S. cup
Measuring cups
Standard measuring cups can also be handy for measuring rice. They typically come in sets and are marked in cups (e.g., 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup). Just scoop the rice and level it off for an accurate measure.
Food scale
For the most accurate measurement, especially for larger quantities, a digital kitchen scale can be very helpful. This is especially useful if you’re following a recipe that requires weight measurements.
Small containers
You can also use any small container or bowl that you have on hand, as long as you know the volume it holds.
To wash or not to wash rice?
Well the answer is: it depends. It really comes down to the type of rice you’re using, whether you want to remove excess starch, and if you think your rice is clean enough.
When not to wash rice
For instance for risotto or paella, you typically do not wash the rice, as the excess starch is essential for achieving the creamy texture in risotto and helping the grains stick together in paella.
When to wash rice
For almost everything else — especially if you want fluffy, separate grains — YES, give it a rinse! Rinsing is a pretty standard step in Asian kitchens and is a quick way to make sure:
- Removal of excess starch: rinsing helps to wash away surface starch, which can prevent rice from becoming overly sticky and clumping together during cooking.
- Improving texture: rinsed rice typically yields a fluffier texture, especially important for long-grain varieties like jasmine and basmati.
- Cleaning: rinsing rice removes any dust, debris, or potential contaminants that may be present from processing and packaging.
I’ve heard some people say you don’t need to wash rice unless it’s visibly dirty or that rinsing off extra starch isn’t necessary. Sure, rice from the supermarket is pretty clean, but rinsing actually removes any extra sodium or preservatives that can sneak in with packaged rice.
With most Asian rice, skipping a wash means you’ll get a layer of rice slurry at the bottom of the pot—a bit sticky and messy. For sushi rice, rinsing is essential. Without it, you won’t get those nice, separate grains.
Regarding basmati rice, as my friend—an Asian head chef—says: ‘If you don’t rinse basmati, it’ll turn into toothpaste!’ 😅 Excess starch can make it clump together and end up sticky or mushy, instead of that fluffy, separate texture it’s meant to have. A quick rinse really makes a difference!
How to wash rice?
To wash rice, just add it to a bowl (or straight into the rice cooker pot if you’re using one) and cover it with water. Gently swirl the rice around with your hand, rubbing the grains lightly to help remove any excess starch, dust, or debris. The water will quickly turn cloudy—this is just the surface starch coming off. Drain the water, refill, and repeat the process about 2-3 times, or until the water is mostly clear. After draining it one last time, your rice is ready to cook!
Rice to water ratio
Getting the right rice-to-water ratio depends on the type of rice and how you’re cooking it, which can get a little confusing with all the different kinds out there! So, I’ve compiled a quick table listing the best ratios and cooking times for popular rice types across different methods.
This table assumes you’re rinsing the rice types that need it and leaving the ones that don’t just as they are.
How to cook rice: what not to do?
- Skipping the rinse: if you don’t rinse your rice, especially long-grain varieties like basmati, it can turn out overly sticky or even mushy due to excess starch. Rinsing helps create fluffier, separate grains.
- Using the wrong water ratio: too much or too little water can dramatically impact texture. For perfectly cooked rice, follow the specific water ratio for your rice type (see table above).
- Avoid thin or lightweight pots (for stovetop rice): thin pots heat unevenly, making rice more prone to burning on the bottom and cooking unevenly. Use a thick-bottomed pot for the best results.
- Avoid lifting the lid while cooking: each time you lift the lid, you release steam, which interferes with the cooking. It’s tempting, but try to avoid peeking until the cooking time is up!
- Cooking on high heat: rice should cook at a steady simmer, not a rapid boil. Too much heat can lead to uneven cooking or burnt rice at the bottom of the pot.
- Skipping the resting time: letting rice sit, covered, for about 5-10 minutes after cooking allows the moisture to distribute evenly. This extra step results in fluffier, more consistent rice.
How to store, freeze and reheat?
Storing cooked rice
Store leftover rice in an airtight container in the fridge within two hours of cooking to prevent bacterial growth. Rice stays fresh for about 4-6 days in the fridge.
Freezing cooked rice
Divide rice into portion-sized servings, then spread it out on a baking sheet to cool quickly. Once cool, transfer the portions to freezer-safe bags or containers, removing as much air as possible. Cooked rice can last for up to 1-2 months in the freezer.
Reheating rice
- Microwave – place rice in a microwave-safe bowl, sprinkle a little water on top, and cover loosely with a lid or damp paper towel. Heat on high in 1-minute intervals, stirring occasionally, until fully heated. The total time depends on the amount of rice (a typical single portion usually takes around 1-2 minutes).
- Stovetop – add a little water to a pan with the rice, then cover and heat on low, stirring occasionally until warmed through.
RECIPE FAQ
What to serve rice with?
These are just a few suggestions:
- Doenjang Jjigae (Korean Soybean Paste Stew)
- Miso Butter Salmon (10-Minute Prep!)
- Easy Spicy Salmon Poke Bowl (at Home!)
- Dakdoritang – Spicy Korean Chicken Stew (EASY!)
- Teriyaki Salmon Bowl (Super SAVORY!)
- Mayak Eggs (Korean Marinated Eggs)
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Thanks so much for stopping by! xx
How to Cook Rice – Your Go-To Guide for Perfect Rice
Ingredients
- rice
- water (Note 1) | the amount of water needed depends on the type of rice and the method used. Please refer to the rice-to-water ratio table above for specific measurements.
Instructions
Rice cooker
- Rinse the rice – Rinse the rice under cold water until the water runs clear to remove excess starch.
- Add to cooker – Place the rinsed rice in the rice cooker pot.
- Add water – Add the appropriate amount of water according to the type of rice you’re using (refer to the table above).
- Cook – Close the lid and start the rice cooker. It will automatically switch to “keep warm” when the rice is done.
- Let it sit – Allow the rice to sit for about 10 minutes before fluffing it with a fork.
Stove
- Rinse the rice – Rinse the rice under cold water until the water runs clear.
- Boil water – In a medium saucepan, bring water to a boil.
- Add rice – Stir in the rice, return to a boil, then reduce the heat to low.
- Simmer – Cover the saucepan and simmer for about 17 minutes (for most types of rice except brown rice, wild rice, black rice and red rice) or as per your rice type until the water is absorbed.
- Let it sit – Remove from heat and let the rice sit, covered, for another 5-10 minutes before fluffing it with a fork.
Microwave
- Rinse the rice – Rinse the rice under cold water until the water runs clear.
- Combine ingredients – In a microwave-safe bowl, combine the rinsed rice and water.
- Cover – Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam.
- Cook – Microwave on high for 10-12 minutes. Cooking time may vary based on your microwave’s wattage.
- Let it sit – Let the rice sit, covered, for 5 minutes.
Oven
- Preheat oven – Preheat your oven (the temperature depends on the type of rice, refer to the above table).
- Rinse the rice – Rinse the rice under cold water until the water runs clear.
- Combine ingredients – In an oven-safe dish, combine the rinsed rice and water.
- Cover – Cover the dish tightly with aluminum foil.
- Bake – Bake until the water is absorbed and the rice is tender (for cooking time refer to the above table according to rice type).
- Let it sit – Remove from the oven and let it sit, covered, for 5-10 minutes.
Instant pot
- Rinse the rice – Rinse the rice under cold water until the water runs clear.
- Combine ingredients – Add the rinsed rice and water to the instant pot.
- Set the pot – Close the lid and set the valve to sealing.
- Cook – Select the “Manual” or “Pressure Cook” setting and cook for 4-6 minutes on high pressure (4 minutes for white rice, 6 for brown rice).
- Natural release – Allow for a natural pressure release for about 10 minutes, then release any remaining pressure.
- Fluff and serve – Open the lid, fluff the rice with a fork and serve.