Use the absorption method with correct water ratios

Rinse rice until water runs clear. Combine in a pot: 1 cup long-grain white rice to 1.5 cups water (or 1:1.25 for jasmine/basmati). Bring to a boil, reduce to the lowest heat, cover tightly, and cook 18 minutes. Remove from heat, keep covered, and rest 10 minutes. Fluff with a fork.

Why It Works

The absorption method uses exactly as much water as the rice needs. Rinsing removes excess starch that causes stickiness. The rest period lets residual steam finish cooking the grains evenly without burning the bottom.

Tips

• Do not lift the lid during cooking — steam escapes and the rice dries out
• Brown rice needs more water (1:2 ratio) and longer cooking (45 minutes)
• Sushi rice uses 1:1 ratio and benefits from soaking 30 minutes before cooking
• If rice is still hard after cooking, sprinkle 2 tbsp water on top, re-cover, and steam 5 more minutes