Tested with: short-grain, medium-grain (Calrose), jasmine, and basmati rice.

Cooking white rice should feel simple, not stressful. Once you understand a few basic ideas — like water ratio, cooking method, and resting time — making good rice becomes very easy.

As someone who grew up in rural Japan eating rice almost every day, I always thought rice was just rice. But after moving to Australia and cooking with different varieties, I discovered how much the texture, aroma, and cooking method can change the final texture and result.

In this guide, I tested four common types of white rice using four cooking methods: stovetop, rice cooker, boiling, and microwave. The goal isn’t to say that one method is the only “correct” way. Instead, it’s to help you find the approach that works best in your kitchen with the equipment you have.

One important thing to remember is that rice can vary from brand to brand. That means small adjustments are sometimes needed — a little more water, a little less heat, or a slightly longer rest.

That’s completely normal, and it’s part of learning how rice behaves.

The good news is that rice is very forgiving. If it ends up slightly softer or a bit firmer, it’s still delicious and perfect for everyday meals. The key is to start with a good baseline method, then adjust slightly until you find what works best for you.

Think of this guide as a starting point. Use the ratios and methods here, experiment a little, and have fun finding the style of rice you enjoy most.

Here’s What You’ll Learn in This Guide

This guide shows how to cook white rice perfectly using four reliable methods: stovetop absorption, rice cooker, boiling, and microwave. It also compares several factors that affect rice texture and flavor.

4 White Rice Types Explained
Short-grain Japanese rice, medium-grain Calrose, jasmine rice, and basmati rice — and how each one behaves during cooking.

Water Ratio Chart
Tested water ratios for each rice type so you can get consistent results.

4 Cooking Methods Compared
Stovetop absorption, boiling method, rice cooker, and microwave cooking — with notes on texture and ease.

Why Resting Rice Matters
A simple step that dramatically improves the final texture of cooked rice.

Common Rice Cooking Mistakes
How to avoid mushy rice, dry grains, or burnt bottoms.

Whether you’re cooking rice for simple weeknight meals, rice bowls, stir-fries, or Japanese-inspired dinners, this guide will give you a reliable starting point.

Jump to:

White Rice Types Explained
Why Rinsing Rice Matters
4 Ways to Cook White Rice
Results: Comparing the Cooking Methods
Water Ratios for Each Cooking Method
Common Rice Cooking Mistakes
Final Thoughts
How to Reheat Rice Properly
Recipes That Pair Well With Rice

White Rice Types Explained

Name: How to Cook White Rice (4 Methods Tested)
Prep time: 2 min
Cook time: 15 min
Total time: 32 min
Ingredients: Water (depends on cooking method); Short-grain rice – 180 g water; Medium-grain rice – 200 g water; Jasmine rice – 225 g water; Basmati rice – 300 g water; Short-grain rice – 165 g water; Medium-grain rice – 188 g water; Jasmine rice – 210 g water; Basmati rice – 300 g water; 1.5 L water; Short-grain rice – 300 g water; Medium-grain rice – 300 g water; Jasmine rice – 300 g water; Basmati rice – 350 g water

Raw rice comparison: short grain, medium grain, jasmine and basmati rice.

Not all white rice cooks the same. Grain length and starch content affect how the rice absorbs water and how the final texture turns out.

For this guide, I tested four common types of white rice that are widely available in supermarkets.

Short-Grain Rice (Japanese Rice)

Short-grain rice is the type most commonly eaten in Japan. The grains are short and slightly round, and they contain a higher level of starch. When cooked, the rice becomes soft and slightly sticky, allowing the grains to cling together.

This texture works well for dishes where rice needs to hold together, such as sushi, rice bowls, or simple Japanese meals served with grilled fish or vegetables.

Medium-Grain Rice

Medium-grain rice sits between short-grain and long-grain rice in both shape and texture. The grains are slightly longer than Japanese short-grain rice but still contain enough starch to become soft and lightly cling together when cooked.

In Australia, this rice is usually sold simply as medium-grain rice in supermarkets. Many of these varieties belong to the Calrose family, a widely grown medium-grain rice originally developed in California.

When cooked, medium-grain rice becomes tender with a gentle cling between the grains — softer than long-grain rice but less sticky than Japanese short-grain rice. This balanced texture makes it a very versatile rice for everyday cooking.

Medium-grain rice works well with:

• rice bowls and donburi-style meals
• stir-fries and saucy dishes
• grilled meats or fish
• simple everyday meals where you want soft but separate grains

Because it absorbs flavours well without becoming overly sticky, many home cooks use medium-grain rice as a reliable all-purpose rice for daily meals.

Jasmine Rice (Long-Grain)

Jasmine rice is a fragrant long-grain rice originally from Thailand. The grains are long and slender, and when cooked properly they remain fluffy and separate rather than sticky.

Jasmine rice also has a gentle floral aroma, which makes it a popular choice for Southeast Asian dishes.

Basmati Rice

Basmati rice is another long-grain variety, commonly used in Indian and Middle Eastern cooking. The grains are very long and cook up light, fluffy, and separate.

During testing, basmati rice required noticeably more water than the other varieties to achieve a soft but fluffy texture. Once rested properly after cooking, the grains become long, delicate, and aromatic.

Why Rinsing Rice Matters

Rinsing rice before cooking is a simple step that can noticeably improve the final texture.

Raw rice grains are naturally coated with fine surface starch created during milling and processing. If this starch isn’t rinsed away, the grains can cook unevenly and become overly sticky or gummy.

Rinsing removes this excess starch and helps the grains cook more cleanly and evenly.

Another important detail is that rice absorbs a small amount of water during washing. Even after draining well, the grains hold some moisture.

In my testing, 150 g of raw rice increased to about 165–170 g after washing and draining — nearly 10% more weight.

Because of this, the water ratios used in this guide are based on washed rice. If you cook completely unwashed rice, it may require slightly more cooking water.

First step: quickly rinse the rice under running water to remove surface starch.
Rinsing rice by hand to remove surface starch before cooking.
Drain the rice well in a strainer after the quick rinse.
Pour off the cloudy water after washing the rice.
Rub the rice gently with your hand before adding water.
Rinse the rice again under running water after washing.

Drain the rice with a strainer.
Pour off the cloudy water after washing the rice.
Rub the rice gently with your hand before adding water.

Rinse the rice again under running water after washing.
Drain the rice with a strainer.
After washing twice, the rice is drained and ready for cooking.

How to Rinse Rice

Place the rice in a bowl and add cold water. Gently swirl the rice with your hand to loosen the starch, then drain the cloudy water. Repeat this process two or three times until the water becomes noticeably clearer.

The first rinse should be quick. Dry rice absorbs water very quickly, so it’s best to pour in water, swirl briefly, and drain immediately. This helps prevent the grains from absorbing any dust or stale smell from the first rinse water.

After rinsing, drain the rice well before cooking so the remaining water doesn’t affect the cooking ratio.

💡 Chef’s Tip:

One chef I worked with once pointed out that rice absorbs a small amount of water during rinsing. For example, 150 g of raw rice can increase to around 165–170 g after washing and draining. Because of this, washed rice and unwashed rice may require slightly different water ratios when cooking.

4 Ways to Cook White Rice

There are several reliable ways to cook white rice, and the best method often depends on the equipment you have in your kitchen. In this guide, I tested four common methods so you can choose the one that works best for your kitchen setup.

Each method can produce excellent rice when the correct water ratio, cooking time, and resting time are used.

Stovetop Absorption Method

This is one of the most traditional ways to cook rice. The rice cooks in a measured amount of water, and the grains absorb all of the liquid during cooking.

Best for: Cooking rice on the stove when you don’t have a rice cooker and are comfortable managing heat and timing.

Rice and water measured in a pot before starting the absorption cooking method.
Rice and water heating in a pot until it reaches a boil.
Cover the pot and cook the rice gently on low heat.
Let the rice rest covered for about 10 minutes after cooking to finish steaming.
Fluffy white rice cooked using the absorption method.

Steps

Weigh 150 g rice.
Rinse the rice 2–3 times until the water becomes mostly clear.
Drain well.
Add rice and measured water to a pot.
Bring to a gentle boil uncovered over medium heat.
Once boiling starts, cover with a lid and reduce heat to low.
Cook for 10–12 minutes, depending on the rice type and stove heat.
Turn off the heat and rest the rice at least 15 minutes (30 minutes is even better).
Fluff gently before serving.

Rice Cooker Method

A rice cooker automates the absorption method by controlling heat and cooking time automatically. Once the water has been absorbed, the cooker switches to a warming mode.

Best for: The easiest and most reliable results. Ideal if you have a rice cooker and want consistently perfect rice with minimal effort.

Add water to the washed rice in the rice cooker bowl before cooking.
Close the rice cooker lid and start the cooking cycle.
Rice cooker automatically switches to warm mode when the rice is finished cooking.
Do not open the rice cooker immediately after it finishes cooking.
Fluffy white rice after cooking in the rice cooker.
Fluffy white rice cooked using the rice cooker method.

Steps

Weigh 150 g rice.
Rinse rice 2–3 times and drain well.
Add rice and measured water to the rice cooker bowl.
Select the white rice setting.
Allow the cooker to complete the cooking cycle.
Once finished, rest the rice with the lid closed for at least 15 minutes.
Fluff gently before serving.

Boiling Method

The boiling method cooks rice in a large pot of water, similar to cooking pasta. The rice is drained once it reaches the desired texture.

Best for: When you’re unsure about rice-to-water ratios or stove heat control. This method is forgiving and reduces the risk of burning rice.

Add the rice to a pot of boiling water to start the boiling method.
Give the rice one quick stir so it does not stick to the bottom.
Rice boiling in water during the cooking process.
Check if the rice is tender before draining.
Drain the cooked rice in a strainer.
Let the rice rest in a strainer so it drains well.
Transfer the drained rice back to a warm pot to rest.
Fluffy white rice after cooking using the boiling method.

Steps

Bring a large pot of water to a boil.
Add 150 g rinsed rice.
Cook uncovered for 8–10 minutes, depending on the rice type.
Drain the rice in a sieve or colander.
Let the rice sit 2–3 minutes to drain completely.
Return the rice to the warm pot and cover with a lid.
Rest 5–10 minutes, then fluff gently before serving.

Microwave Method

Microwaving rice is a convenient option when cooking small portions or when a stove isn’t available.

Best for: Small portions, when no stove or rice cooker is available, or when the stove is already in use.

Add boiling water to the rice before microwave cooking.
Cover the rice with a vented lid before microwaving.
Cover the container before cooking the rice in the microwave.
Let the rice rest in the container after microwave cooking.
Fluffy white rice after microwave cooking.

Steps

Weigh 150 g rice.
Rinse rice 2–3 times and drain well.
Place rice in a deep microwave-safe container.
Add the measured boiling water.
Microwave on high for 10–12 minutes, depending on your microwave strength.
Cover the container with a lid or plate.
Let the rice rest at least 15 minutes.
Fluff before serving.

The resting stage allows the rice to finish steaming and improves the final texture.

Results: Comparing the Cooking Methods

Multiple rice test batches prepared for cooking method comparisons.

After testing multiple types of white rice using four cooking methods, clear differences became obvious. Each method can produce good rice, but the level of control, consistency, and effort varies quite a bit.