How to cook perfect rice on the stove, in a rice cooker or microwave

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Rice is simple, but small differences in rinsing, water and resting make the gap between fluffy rice and a sticky or crunchy mess. Here is a reliable method for each kind of rice and each piece of equipment.

Step one: rinse

Put the rice in a bowl, cover with cold water, swirl it with your hand and pour off the cloudy water. Repeat two to four times until the water is much clearer. Rinsing removes loose surface starch, which otherwise makes rice gummy. Exceptions: enriched rice in some countries loses its added nutrients when rinsed, and risotto rice is not rinsed because you want that starch.

Water ratios by type

These are starting points by volume, using the same cup for rice and water. Adjust a little to suit your pot and taste.

Short-grain or medium-grain white rice (Korean and Japanese rice, sushi rice): about 1 cup rice to 1.1 to 1.2 cups water after rinsing. Soaking for 20 to 30 minutes gives a better texture.
Jasmine rice: about 1 to 1.25. Jasmine is softer and needs less water than many packet instructions say.
Basmati rice: about 1 to 1.5. Soaking for 20 to 30 minutes helps the long grains stay separate and lengthen.
Brown rice: about 1 to 2, or cook it like pasta in plenty of water and drain. It also needs much longer, around 40 to 45 minutes.

On the stove

Put the rinsed rice and measured water in a heavy pot with a tight lid. Add a pinch of salt if you like.
Bring to the boil over medium-high heat, uncovered.
As soon as it boils, stir once, put the lid on and turn the heat to the lowest setting.
Cook without lifting the lid: about 12 to 15 minutes for white rice, 40 to 45 for brown.
Take it off the heat and leave it covered for 10 minutes. This resting step finishes the cooking and evens out the moisture.
Fluff with a fork or rice paddle, cutting and folding rather than mashing.

In a rice cooker

Rinse the rice and add water to the line marked inside the bowl for that number of cups, using the cup that came with the cooker (usually smaller than a standard cup). Choose the setting for your rice type and start. Most cookers rest the rice automatically on "keep warm"; leave it for 10 minutes before opening. Brown rice needs the brown rice setting or extra water.

In the microwave

Use a large microwave-safe bowl, at least three times the volume of the rice, so it does not boil over.
Add rinsed rice and slightly more water than on the stove, as more evaporates.
Cover loosely with a plate or a vented lid.
Cook on high for about 5 minutes until boiling, then on medium (50 percent) for about 12 to 15 minutes for white rice.
Rest covered for 5 to 10 minutes and fluff.

Microwaves vary a lot, so expect to adjust times after the first try.

Troubleshooting

Crunchy rice: not enough water or the lid leaked steam. Sprinkle in a few spoonfuls of water, cover and leave on very low heat for 5 more minutes.
Mushy or sticky rice: too much water, not enough rinsing or too much stirring. Use less water next time and fluff gently.
Burnt bottom: heat too high during simmering, or a thin pot. Use the lowest flame or a heat diffuser. A light golden crust, though, is a treat; in Korea it is called nurungji.
Rice boils over: the pot is too small, or the heat too high after the lid goes on.

Storing leftover rice

Cool cooked rice quickly, refrigerate it within an hour or so and eat it within a day or two, reheating until steaming hot. Rice left at room temperature can grow bacteria whose toxins survive reheating. Cold day-old rice is also the best base for fried rice. How do you cook your rice, and what ratio works best in your kitchen? Share your method in the comments.