How long to cook rice
How long to cook rice
Simmer times and water ratios for long grain, basmati, jasmine and sushi rice, using the absorption method.
Simmering time on the lowest heat with the lid on, then 10 minutes resting off the heat.
More rice times
Common questions
Why does my rice come out wet or gluey?
Usually too much water, or lifting the lid. The absorption method only works if the measured water is all the water there is, so steam escaping mid-cook changes the outcome. Rinsing first also matters more than people expect: it washes off loose surface starch, which is what turns rice claggy.
Do I really need to let it rest?
Yes. At the end of the simmer the bottom is wetter than the top and the grains are still firm in the middle. Ten minutes off the heat with the lid on evens both out. Fluff with a fork after the rest, not before.
Does the ratio change with quantity?
Slightly. Larger amounts lose proportionally less water to evaporation, so 1:1.5 for one cup drifts closer to 1:1.4 at four cups. It is a small adjustment and only worth making once you are cooking a lot at once.
What about a rice cooker?
It handles the timing for you, so these numbers are for a pan on the hob. The ratios still apply, and rinsing still helps.
Egg times come from the thermal-diffusion equation for a spherical egg published by Charles D. H. Williams (University of Exeter), calibrated so a large fridge-cold egg at sea level matches the times cooks actually use. Size, starting temperature and altitude then follow from the physics. Treat the result as a very good starting point, not a guarantee, because pans, hobs and eggs all vary.