Rice: Types, Easy Cooking Ratios & Smart Kitchen Tips

Rice is a daily staple for millions, but small tweaks change the outcome from mushy to perfect. This page gives you quick, practical advice—what to buy, how to wash, exact water ratios, and simple cooking methods that work every time.

Pick the right rice and what it means

Long-grain rice like basmati cooks fluffy and separate—good for pilafs and biryanis. Medium-grain (sona masuri, japonica) is slightly sticky, great for everyday meals. Short-grain rice gets sticky and suits sushi or certain South Indian dishes. Brown rice keeps the bran layer so it’s nuttier and chewier, but needs more water and time. Choose based on the dish and the texture you want.

How to cook rice—simple, reliable methods

Rinse first. Put rice in a bowl, fill with water, swish, pour off cloudy water and repeat 2–3 times until it runs clearer. Rinsing removes extra starch and prevents clumping. Soak if you use basmati or if you want a softer, shorter cook time—15–30 minutes is enough.

Stovetop absorption method (most reliable): Use a measured ratio. For white long-grain rice use 1 cup rice to 1.5 cups water. For medium-grain use 1 to 1.25 cups water. For brown rice use 1 to 2 cups water. Bring to a boil uncovered, stir once, lower heat to the smallest flame, cover tight and cook 12–15 minutes for white, 35–40 minutes for brown. Rest covered 10 minutes, then fluff with a fork.

Rice cooker or Instant Pot: Follow the cooker’s rice markings—usually 1:1 for many cookers with white rice. For brown rice add a bit more water and increase cook time. The cooker removes guesswork and is great if you make rice often.

Microwave method: Combine rice and water in a microwavable bowl, cover loosely. Cook on high 10–12 minutes for white rice, then let stand 5 minutes. Results vary by microwave, so try once and tweak times.

Seasoning basics: Add a pinch of salt to the cooking water. For more flavor, cook rice in low-sodium broth, or add a bay leaf, a clove, or a small piece of ghee. Avoid stirring while it cooks—stirring makes rice sticky.

Storage and reheating: Cool rice quickly and store in the fridge for up to 3 days. Reheat with a splash of water and cover so steam restores moisture. If you freeze, portion into small packs—frozen rice reheats in minutes.

Buying tips: Check harvest or pack date if possible—fresher rice tastes better. For everyday meals in India, sona masuri or ponni are budget-friendly and versatile. Buy basmati for special meals. Store rice in an airtight container in a cool, dry place to keep pests and moisture out.

Small habits make a big difference: rinse properly, use the right ratio, and let rice rest before fluffing. Try these steps once and you’ll notice the texture and smell improve immediately.