How to cook rice without it getting mushy or burnt?

Add rinsed rice and water to a rice cooker using its included measuring cup (note: rice cooker cups are 180ml, not 240ml). Press the cook button. The machine detects when water is absorbed and switches to "keep warm" automatically. No timing, no watching, perfect rice every time.

Toasting rice in oil or butter before adding water coats each grain in fat, preventing clumping and adding a rich, nutty flavor. This is the foundation of pilaf-style rice and delivers the fluffiest, most individual grains.

The foolproof way to cook rice with no water-ratio math. Boil it like pasta in plenty of salted water, drain when tender, and let it steam dry. Grains separate cleanly — perfect for rice salads and pilafs.

The classic stovetop rice method: exactly as much water as the rice needs, a tight lid, and a rest off-heat. Rinsing and the rest are the two steps beginners skip that separate fluffy rice from gummy rice.

Place rinsed rice in the pot and level it flat. Rest your index finger vertically on the surface of the rice. Add water until it reaches the first knuckle line (about 1 inch above the rice). This works regardless of the amount of rice because the ratio scales naturally.