Perfectly fluffy rice comes down to the right water ratio and then leaving it alone. This is the reliable stovetop method for white long-grain rice like basmati or jasmine.
What you'll need
- 1 cup white rice
- A saucepan with a tight lid
- Water
- A fork
Step by step
- Rinse the riceRinse 1 cup of rice in a sieve under cold water until the water runs mostly clear. This washes off excess surface starch so the grains don't clump.
- Use the right ratioAdd the rinsed rice to a saucepan with 1.5 cups of water — a 1 to 1.5 ratio suits most white rice. Add a pinch of salt.
- Bring it to a boilHeat uncovered until the water comes to a boil.
- Cover and simmer lowTurn the heat to its lowest setting, put the lid on, and simmer for 15 minutes. Don't lift the lid and don't stir.
- Rest off the heatTake the pan off the heat and let it sit, still covered, for another 5 minutes to finish steaming.
- Fluff and serveLift the lid and gently fluff with a fork to separate the grains.
Handy tips
- Resist stirring while it cooks — stirring releases starch and turns rice gluey.
- If it's still firm after resting, add a splash of water, cover, and give it a few more minutes on low.
FAQ
Why is my rice mushy?
Usually too much water, or the lid got lifted mid-cook. Stick to the 1 to 1.5 ratio and keep it covered and undisturbed.
Do I really have to rinse it?
For separate, fluffy grains, yes — especially with basmati and jasmine, which carry a lot of surface starch.
What's the ratio for brown rice?
Brown rice needs more water and time: about 1 cup rice to 2.25 cups water, simmered for roughly 40 minutes.