How to Boil Rice Perfectly (White and Brown)
A master guide to boiling rice with the perfect water-to-rice ratios. Use our 3:3.5 ratio for fluffy white rice (Basmati, Jasmine, Long Grain) or our 2:3 ratio for tender, nutty brown rice.
Equipment
- Fine-mesh strainer (Essential for rinsing excess starch).
- Medium saucepan (Must have a tight-fitting lid to trap steam)
- Fork (For fluffing the grains without breaking them).
Ingredients
White Rice Ratio (Basmati, Jasmine, or Long Grain)
- 3 cups White Rice (rinsed until water runs clear)
- 3.5 cups Water
- 1 tsp Salt (optional)
- 1 tsp Oil or Butter (optional)
Brown Rice Ratio
- 2 cups Brown Rice (rinsed)
- 3 cups Water
- 1 tsp Salt (optional)
- 1 tsp Oil or Butter (optional)
Instructions
- Rinse the Rice: Place your dry rice in a fine-mesh strainer and rinse under cold water. For white rice, continue until the water runs mostly clear.
- Boil Water: In a medium saucepan, bring the measured water, salt, and fat (oil or butter) to a rolling boil over medium-high heat.
- Add Rice: Add the rinsed rice to the boiling water and stir once. Let the water return to a gentle boil.
- Simmer: Immediately reduce the heat to low and cover the pot with a tight-fitting lid.White Rice: Simmer for 18–25 minutes.Brown Rice: Simmer for 35–45 minutes.
- The Rest (Crucial Step): Once the water is fully absorbed, remove the pot from the heat. Do not lift the lid. Let the rice sit undisturbed for 10 minutes to finish steaming.
- Fluff and Serve: Remove the lid and gently fluff the rice with a fork to separate the grains.
Notes
- Scaling: If you reduce the recipe, maintain the ratios (e.g., 1 cup white rice to 1.15 cups water).
- Alt-Methods: If you prefer a firmer rice for modern casseroles, ensure you do not skip the rinsing step.
- Reheating: Add a splash of water and cover when reheating to restore the original moisture.