How to Cook Rice
How to cook rice comes down to the right water ratio for your rice type, a good rinse, and a 10 minute rest. This recipe uses long grain white rice such as jasmine, Sinandomeng, or Dinorado. Other rice types use different ratios and cook times. See the notes for the full table.
Servings: 4 people
Calories: 205kcal
Cost: $
Ingredients
- 1 cup long grain white rice jasmine, Sinandomeng, or Dinorado. See notes for other rice types.
- 1 1/2 to 1 3/4 cups water cold from the tap. Use the lower amount for firmer rice and the higher amount for softer rice. See notes for other rice types.
- 1/4 teaspoon salt optional. Most Filipino households skip it.
Instructions
Rice Cooker Method
- Place the rice in the inner pot. Fill with cold water, swirl with your hand, then tilt the pot and pour off the cloudy water through your fingers. Repeat 2 to 3 times until the water looks almost clear.1 cup long grain white rice
- Drain the rinse water well and level the rice in the pot. Add the cold water using the ratio for your rice type (see the table in the notes).1 1/2 to 1 3/4 cups water
- Stir in the salt if using. Place the inner pot into the rice cooker, close the lid, and press the cook button.1/4 teaspoon salt
- When the cooker switches to keep warm, leave the lid closed and let the rice rest for 10 minutes.
- Open the lid and fluff the rice gently with a rice paddle. Serve and enjoy.
Stovetop Method
- Place the rice in a fine mesh strainer. Rinse under cold running water, swirling the grains with your hand, until the water runs almost clear.1 cup long grain white rice
- Transfer the rinsed rice to a heavy-bottomed pot. Add the cold water using the ratio for your rice type (see the table in the notes) and the salt if using.1 1/2 to 1 3/4 cups water, 1/4 teaspoon salt
- Place the pot on the stove over medium-high heat. Bring the water to a boil, uncovered.
- Once boiling, reduce the heat to low and cover with a tight-fitting lid. Simmer for the cook time listed in the table without lifting the lid.
- Turn off the heat and let the rice rest, still covered, for 10 minutes.
- Fluff with a rice paddle and serve. Share and enjoy!
Notes
Water to rice ratios by type (1 cup of rice plus the listed water):
White rice – Long grain white standard = 1.5 to 1.75 cups; Sinandomeng, Dinorado = 1.25 to 1.5 cups; jasmine = 1.25 to 1.5 cups; basmati unsoaked = 1.75 to 2 cups; basmati soaked 20 to 30 minutes = 1.25 to 1.5 cups; medium grain, Calrose, sushi = 1.2 to 1.25 cups.
Brown and specialty rice – Brown long grain = 2.25 to 2.5 cups (40 to 45 min); brown jasmine = 1.75 to 2 cups (30 to 40 min); brown basmati = 2.25 cups (25 to 30 min); red and black rice = 1.75 to 2 cups (30 to 35 min); parboiled (converted) = 2.25 cups (20 min); instant white = 1 cup (5 min).
Glutinous and risotto rice – Malagkit kakanin style = 0.75 to 1 cup liquid (coconut milk and water combo); Thai or Lao sticky rice = soak 3 to 12 hours and steam, no ratio; arborio plain = 1.5 cups; arborio for risotto = 3 to 4 cups added gradually; bomba for paella = 3 cups; wild rice = boil in excess water and drain (45 to 50 min).
Texture adjustment – Start in the middle of the range and adjust 2 tablespoons up or down per cup of rice based on the texture you want. Cut the water down by 2 tablespoons per cup for next day sinangag so the grains stay firm and separate after a night in the fridge.
Cooker type – On a fuzzy logic cooker (Zojirushi, Tiger, Cuckoo), the cycle runs 50 to 55 minutes with a built-in rest. On a basic on/off cooker, the cycle is 20 to 25 minutes, then add 10 minutes of rest with the lid closed.
Nutrition
Calories: 205kcal | Carbohydrates: 45g | Protein: 4g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Calcium: 16mg | Iron: 1mg