How to Cook White Rice (4 Methods Tested)
Simple guide to cooking white rice using four reliable methods: stovetop absorption, rice cooker, boiling, and microwave. Includes tested water ratios for short-grain, medium-grain, jasmine, and basmati rice.
Equipment
- 1 Pot with lid for stovetop absorption method
- 1 Rice cooker the best method
- 1 Microwave-safe container with lid for microwave method
- 1 Large pot for boiling method
- 1 Bowl for washing rice
- 1 Fine strainer or sieve for rinsing and draining rice
Ingredients
White rice – 150 g (short-grain, medium-grain, jasmine, or basmati)
- Water depends on cooking method
Stovetop absorption method:
- Short-grain rice – 180 g water
- Medium-grain rice – 200 g water
- Jasmine rice – 225 g water
- Basmati rice – 300 g water
Rice cooker method:
- Short-grain rice – 165 g water
- Medium-grain rice – 188 g water
- Jasmine rice – 210 g water
- Basmati rice – 300 g water
Boiling method:
- 1.5 L water
Microwave method:
- Short-grain rice – 300 g water
- Medium-grain rice – 300 g water
- Jasmine rice – 300 g water
- Basmati rice – 350 g water
Instructions
- Rinse the rice quickly under running water, drain, then wash the rice twice. Drain well before cooking.
Choose one cooking method below.
Stovetop Absorption Method
- Add rinsed rice and the measured water to a pot.
- Bring to a gentle boil over medium heat.
- Once boiling, cover with a lid and reduce heat to low.
- Cook for 10-12 minutes without opening the lid.
- Turn off the heat and rest the rice covered for at least 15 minutes.
- Fluff gently before serving.
Rice Cooker Method
- Add rinsed rice and the measured water to the rice cooker bowl.
- Start the white rice setting.
- Once the cooker switches to warm, keep the lid closed and rest the rice for 15 minutes.
- Fluff gently before serving.
Boiling Method
- Bring 1.5 litres of water to a boil in a large pot.
- Add the rinsed rice.
- Cook for 8–10 minutes until tender.
- Drain the rice in a sieve or colander.
- Return to the warm pot, cover, and rest for 5 minutes before fluffing.
Microwave Method
- Place rinsed rice in a deep microwave-safe container.
- Add the measured boiling water.
- Microwave on high for 12 minutes.
- Cover and let the rice rest for at least 15 minutes.
- Fluff before serving.
Notes
Rice type affects how much water it absorbs. Short-grain rice tends to be softer and slightly sticky, while jasmine and basmati cook up lighter with more separate grains.
Always let the rice rest after cooking. This allows the remaining steam to finish cooking the grains and improves the final texture.
Rice cookers generally produce the most consistent results because the temperature and cooking cycle are automatically controlled.
The boiling method is the most forgiving. Because the rice cooks in a large volume of water, there is little risk of burning or incorrect water ratios.
Microwave cooking works best for small portions and is also an excellent way to reheat cooked rice.
Cooked rice can be stored in the refrigerator for up to 3 days. Reheat in the microwave with 1–2 tablespoons of water and cover loosely to restore moisture.