Water ratios and times for rice and common grains, the stovetop method, and storing cooked rice safely.
Stovetop method
- Rinse white rice in a sieve until the water runs mostly clear; it washes off loose starch so the grains don't clump. Quinoa needs a rinse too, to remove its bitter coating.
- Put the grain, water and a pinch of salt in a pot with a tight lid and bring to a boil.
- Turn the heat to low, cover, and simmer without lifting the lid for the time below.
- Take it off the heat and let it sit, still covered, for 10 minutes. Then fluff with a fork.
Ratios and times
Water is per 1 cup of dry grain. One cup of dry rice (about 185–200 g) makes about 3 cups cooked, enough for 3–4 people as a side.
Long-grain white rice
- Water per 1 cup (240 ml):
- 1 ½ cups (360 ml)
- Simmer:
- 15–18 minutes
Jasmine rice
- Water per 1 cup (240 ml):
- 1 ¼ cups (300 ml)
- Simmer:
- 15 minutes
Basmati rice
- Water per 1 cup (240 ml):
- 1 ½ cups (360 ml)
- Simmer:
- 15 minutes
Brown rice
- Water per 1 cup (240 ml):
- 2 cups (480 ml)
- Simmer:
- 40–45 minutes
Short-grain (sushi) rice
- Water per 1 cup (240 ml):
- 1 ¼ cups (300 ml)
- Simmer:
- 15–18 minutes
Quinoa
- Water per 1 cup (240 ml):
- 1 ¾ cups (420 ml)
- Simmer:
- 15 minutes
Farro (pearled)
- Water per 1 cup (240 ml):
- Plenty, like pasta; drain
- Simmer:
- 20–25 minutes
Pearl barley
- Water per 1 cup (240 ml):
- 3 cups (720 ml), or like pasta
- Simmer:
- 30–40 minutes
Couscous
- Water per 1 cup (240 ml):
- 1 ¼ cups (300 ml) boiling water, poured over
- Simmer:
- No simmer: cover 5 minutes
Rolled oats
- Water per 1 cup (240 ml):
- 2 cups (480 ml) water or milk
- Simmer:
- 5 minutes
| Grain | Water per 1 cup (240 ml) | Simmer |
|---|---|---|
| Long-grain white rice | 1 ½ cups (360 ml) | 15–18 minutes |
| Jasmine rice | 1 ¼ cups (300 ml) | 15 minutes |
| Basmati rice | 1 ½ cups (360 ml) | 15 minutes |
| Brown rice | 2 cups (480 ml) | 40–45 minutes |
| Short-grain (sushi) rice | 1 ¼ cups (300 ml) | 15–18 minutes |
| Quinoa | 1 ¾ cups (420 ml) | 15 minutes |
| Farro (pearled) | Plenty, like pasta; drain | 20–25 minutes |
| Pearl barley | 3 cups (720 ml), or like pasta | 30–40 minutes |
| Couscous | 1 ¼ cups (300 ml) boiling water, poured over | No simmer: cover 5 minutes |
| Rolled oats | 2 cups (480 ml) water or milk | 5 minutes |
Rice cookers
A rice cooker does the timing and keeps rice warm. Use the cup that came with it (usually smaller than a US cup, about ¾ cup (180 ml)) and fill water to the line for that number of cups.
Cooked rice safety
Day-old, cold rice makes the best fried rice: it's drier, so the grains stay separate.