Rice is one of the most useful foods you can keep in the cupboard, yet plenty of cooks find it surprisingly tricky. It turns out gluey, or burnt on the bottom, or somehow undercooked in the middle. The good news is that a few simple habits fix almost all of these problems. Once you have a method that works for you, perfect rice is mostly a matter of paying attention to the water and the lid.

Know your rice

Different types of rice behave differently. Basmati and jasmine are long-grain varieties that cook up fluffy and separate. Short-grain rice, such as pudding rice and sushi rice, is stickier. Brown rice keeps its bran and takes longer to cook, usually with more water. Always check the packet for the right ratio and timings, because they vary between brands and types. The steps below suit a typical long-grain white rice.

Why rinsing helps

Rinsing removes surface starch, which is the main cause of sticky, clumped rice. Put the rice in a fine sieve and run cold water through it, swishing it with your fingers, until the water is much clearer. For basmati, some cooks also soak the rice for 20 to 30 minutes, though this is optional. Drain well before cooking.

The absorption method

Measure the rice by volume using a mug or cup, then use the same cup for the water. Packets usually give a ratio, and for rinsed basmati it is often about one and a half times as much water as rice by volume, although you should follow your own packet. Put the rice, water and a pinch of salt into a pan with a tight-fitting lid, bring to the boil, then turn the heat right down and cover. Cook gently for the time stated, usually around ten to twelve minutes for white rice. Do not lift the lid, because you want to keep the steam in.

The importance of resting

When the time is up, take the pan off the heat and leave the lid on for about ten minutes. This rest allows any remaining moisture to distribute through the grains, so they firm up and separate. Then fluff gently with a fork, rather than stirring with a spoon, which can crush the grains.

The boiling method

If you prefer, you can cook rice like pasta. Boil it in plenty of salted water, test a grain after about ten minutes, drain when tender and let it steam dry in the sieve for a few minutes. This method is more forgiving, because you do not need to measure the water carefully, although it can wash away some flavour.

Fixing common problems

Sticky rice: rinse more thoroughly next time, or use a little less water.
Hard in the middle: add a splash of hot water, cover, and cook for a few more minutes.
Burnt bottom: your heat was probably too high. Use the smallest ring on the lowest setting.
Soggy rice: too much water, or the lid was off for too long.

Storing and reusing

Cooked rice needs careful handling. Cool it quickly, ideally within an hour, then put it in the fridge in a covered container and eat it within a day. Reheat until steaming hot throughout. Chilled leftovers are good for egg fried rice, which works better with cold rice than fresh. Do not reheat rice more than once.

Frequently asked questions

Do I need to add oil or butter? Not necessarily, but a small knob of butter or a drizzle of oil can add flavour and help keep the grains apart.

Can I cook rice in the microwave? Yes, using a suitable lidded bowl and the correct water ratio. Follow packet instructions for timings.

How much rice should I cook per person? A typical portion is around 60 to 75g of dry rice, though appetites vary.

Steps

Measure and rinse: Measure the rice by volume, then rinse it in a sieve under cold water until the water runs mostly clear.
Cook covered: Put the rice in a pan with water in the ratio on the packet, add a pinch of salt, bring to the boil, cover tightly and cook on a very low heat until the water is absorbed.
Rest and fluff: Take the pan off the heat, keep the lid on for about ten minutes, then fluff the grains with a fork before serving.