In brief
- With the absorption method, rice cooks in a measured amount of water; you do not drain anything.
- Basmati: 1 part rice to 2 parts water, 10 to 12 minutes.
- Jasmine: 1 part rice to 1.5 parts water, 12 to 15 minutes.
- Brown rice (whole grain): 1 part rice to 2 parts water, 35 to 45 minutes.
- Let the rice stand for 5 minutes after cooking with the lid on.
Cooking rice often goes wrong in two ways: too much water or stirring too long. With the right ratio and the absorption method, you get loose, cooked grains every time. We list the ratios and cooking times per rice type.
What is the right rice-to-water ratio?
The ratio depends on the type of rice: for rinsed basmati use 1 part rice to 2 parts water, for jasmine 1 part rice to 1.5 parts water, and for brown rice 1 part rice to 2 parts water. Measure with the same cup to always get it right.
| Rice type | Rice : water | Cooking time |
|---|---|---|
| Basmati | 1 : 2 | 10 to 12 min |
| Jasmine | 1 : 1.5 | 12 to 15 min |
| Brown rice (whole grain) | 1 : 2 | 35 to 45 min |
This ratio for basmati applies to rinsed rice. If you don’t rinse the rice, use slightly less water.
How do you cook rice with the absorption method?
With the absorption method, the rice absorbs all the water, so you don’t have to drain anything and the flavor stays inside the grain. Put the measured rice and water in a pan, bring to a boil, then reduce the heat and put the lid on. Let it cook gently without stirring and without lifting the lid.
Should you wash rice before cooking?
Rinse basmati and jasmine briefly before cooking until the water runs clear. This removes excess starch, making the grains looser and less sticky after cooking. You don’t necessarily need to wash brown rice, as the bran adds flavor and texture.
What is the difference between basmati, jasmine, and brown rice?
Basmati is a long, dry grain that stays airy and separate, ideal for Indian and Middle Eastern dishes. Jasmine is slightly stickier and fragrant, fitting well with Asian cuisine. Brown rice is the unpolished, whole grain variety: fuller and nuttier in flavor, with more vitamins and fiber, but a significantly longer cooking time.
How do you prevent sticky or burnt rice?
Stick to the ratio, cook on low heat with the lid on, and don’t stir during cooking. Stirring releases starch, which causes sticking. If there’s a layer stuck to the bottom, the heat was too high or there was too little water. Let the rice stand for 5 minutes after cooking with the lid on, then fluff it gently with a fork.
Want to explore more with grains and rice dishes? Cooking quinoa uses the same absorption method, and for a creamy rice dish, make risotto, where you do keep stirring.
The right pan for rice
Use a pan with a thick bottom and a well-fitting lid so heat distributes evenly and steam stays inside. A saucepan with a matching glass lid is exactly what you need: the glass lets you watch the rice without lifting the lid. Which pan is best for what, you can read in our pan guide.
How to succeed at cooking rice every time
Measure rice and water with the same cup, cook on low heat with the lid closed, and let the rice finish cooking by standing. Remember 1 to 2 for basmati and brown rice, and 1 to 1.5 for jasmine, and keep your spoon out of the pot while cooking. This way you get loose, perfectly cooked rice every time.
