For the longest time, I couldn’t make rice. I mean, we’re talking within the past few years. No matter what I did, my rice would come out slightly crunchy, or almost as bad—a mushy, overcooked mess. I was so embarrassed that I would buy frozen rice or even parboiled rice from brands like Uncle Ben’s just to avoid admitting that, despite being professionally trained, my rice still sucked.

One week, I had enough. I committed myself to learning how to make white rice that wouldn’t make me cringe. And let me tell you, once I nailed it, I never looked back. So if you’ve struggled with rice like I did, I’m here to help you avoid all the trial and error and get it right the first time.

The Stages of Making Perfect White Rice

1. Rinse Your Rice (Yes, It Matters!)
I used to think this step was optional, but it’s not. Rinsing removes excess starch, which prevents that gloopy, sticky mess that can ruin your rice. Just place your rice in a fine-mesh sieve or bowl, run cold water over it, and swish it around with your hands until the water runs mostly clear. This is especially important for white rice varieties like jasmine, basmati, and sushi rice, but even some brown rice benefits from a quick rinse to remove dust and excess starch.

2. The Right Rice-to-Water Ratio
The biggest mistake people make? Using too much or too little water. The standard ratio for most long-grain white rice (like jasmine or basmati) is 1 cup of rice to 1.5 cups of water. If you’re using short-grain rice, you may need a bit more water (closer to 1.75 cups per cup of rice). Brown rice and wild rice have different ratios and typically require more water and longer cooking times.

3. Bring to a Boil, Then Simmer
Once your water and rinsed rice are in the pot, bring it to a gentle boil over medium-high heat. As soon as it starts boiling, reduce the heat to the lowest setting, cover the pot with a lid, and let it cook undisturbed.

4. Steaming: The Secret to Fluffy Rice
After about 15 minutes (for most long-grain varieties), turn off the heat but do not touch the lid yet! Let the rice steam, covered, for another 10 minutes. This allows any remaining moisture to redistribute and gives you fluffy rice instead of a gummy disaster.

5. Fluff and Serve
Use a fork to gently fluff the rice and release excess steam. Don’t mash it with a spoon—let those grains breathe!

Quick Instant Pot Method (For When You’re in a Rush)

If you’re short on time, a pressure cooker (like the Instant Pot) is your best friend. Here’s how to make perfect rice in a fraction of the time:

• Rinse 1 cup of rice as usual.
• Add 1 cup of water (yes, equal parts water and rice in the Instant Pot!).
• Close the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
• Let the pressure naturally release for 10 minutes, then manually release any remaining steam.
• Fluff and serve!

A Few More Tips for Rice Success

• Use the right pot. A heavy-bottomed pot with a tight-fitting lid prevents uneven cooking.
• Don’t peek! Lifting the lid too soon lets steam escape, which messes with the cooking process.
• If your rice is still wet or undercooked, leave the lid on and let it sit for a few more minutes—it will absorb any extra moisture.

So there you have it—no more crunchy, mushy, or embarrassing rice disasters! Once you get the hang of it, cooking rice will become second nature. Trust me, if I can go from buying frozen rice out of shame to making perfect, fluffy rice every time, so can you.

‍