Absorption-method white rice — correct water ratios
4
Units:
Prep: 5 min Cook: 30 min
Ingredients
- 1 cup long-grain white rice
- 1½ cup water
- ½ tsp fine salt
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.
Instructions
- Rinse: Rinse the rice in a fine strainer until the water runs clear — this removes excess starch that causes stickiness.
- Combine: Add rinsed rice, water, and salt to a heavy-bottomed pot with a tight lid.
- Bring to boil: Bring to a boil over high heat, uncovered.
- Simmer covered: Reduce to the lowest possible heat, cover tightly, and cook 18 min. Do not lift the lid.
- Rest off-heat: Remove from heat, keep covered, and rest 10 min.
- Fluff: Fluff with a fork and serve.
Tips
- Do NOT lift the lid during cooking or the steam escapes and the rice dries out.
- Jasmine and basmati rice use a 1:1.25 ratio (less water) for fluffier separate grains.
- Brown rice needs 1:2 ratio and 45 min cooking.
- If the rice is still hard at the end, sprinkle 2 tbsp water on top, re-cover, and steam 5 more min.
Created: 3/23/2026, 2:34:08 AM diyfreebest practice
Heavy-bottomed pot with tight-fitting lid, fine-mesh strainer