How to Cook Rice Perfectly on the Hob

Rice is one of the cheapest, most useful staples in the kitchen, yet it is easy to end up with a sticky, mushy or crunchy pan. A few simple steps make it reliable every time.

Rinse first

For most long-grain rice, such as basmati or jasmine, rinse the grains in a sieve under cold water until the water runs mostly clear. This washes away loose surface starch, which is what makes rice clump together. Risotto rice and sushi rice are different: their starch is part of the texture, so follow the recipe for those.

The absorption method

Put the rinsed rice in a pan with a tight-fitting lid and add measured cold water and a pinch of salt.
Bring to the boil, then turn the heat right down to the lowest setting.
Cover and leave it alone. Lifting the lid lets out the steam that cooks the rice.
When the water is absorbed, take the pan off the heat and leave it covered for five to ten minutes to steam.
Fluff with a fork before serving.

Starting ratios

Water ratios vary with the rice, the pan and how firm you like it, so treat these as starting points and adjust next time:

White basmati or long-grain: about 1 part rice to 1.5 parts water by volume, cooked for roughly 10 to 12 minutes.
Jasmine: slightly less water than basmati gives a softer but not wet result.
Brown rice: needs more water and much longer, often 25 to 35 minutes. Check the packet.

Always check the packet instructions for your particular rice the first time.

The boil-and-drain alternative

If you find the absorption method fiddly, cook rice like pasta in plenty of boiling salted water, taste a grain near the time on the packet, then drain and return it to the pan covered for a few minutes. It is very forgiving.

Adding flavour

Toast the dry rice in a little butter or oil for a minute before adding water, or cook it in stock instead. A bay leaf, a few cardamom pods or a strip of lemon zest in the pan adds gentle aroma.

Leftover rice safety

Cooked rice should be cooled quickly, put in the fridge within about an hour or two, and eaten within a day or so. Reheat it only once, until piping hot. Cold leftover rice is perfect for fried rice.

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