How To Boil Perfect Rice – Rice Cooking Chart
Perfect White Rice can be a great side dish with almost any main course when prepared correctly. Fear no more, crunchy or soggy rice is a thing of your past. This handy chart can help make sure your white rice comes out fluffy every time! You will be confidently serving perfect white rice to your loved ones in no time.
- Heavy-bottomed saucepan with tight fitting lid*
- Metal strainer (optional)**
In a medium saucepan, add rice and cover with cold water until about 2 inches over the top of rice. Drain out the water to help remove the starch and talc from the rice. Removing the starch will make the rice less sticky. Repeat this process a couple more times until ending with the water completely drained out of the rice.
Add 3 cups of fresh water, butter (or oil) and salt to the rice in the saucepan. Over medium-high heat, bring rice and water to a boil. Reduce heat to medium-low, cover with lid, and let simmer for 15 minutes.
Option 1 Resting Period: When rice is nearly done, but still a little wet, turn off the heat and move rice to an unused burner. Cover the rice with a lid and let the rice rest and on the stove for 5 more minutes. The resting period will allow the moisture to evenly redistribute uniformly in the rice so the bottom layer will be as fluffy as the top. Fluff the rice with a fork and scoop into serving dish and enjoy.
Option 2 Resting Period: When rice is nearly done but still a little wet, drain the rice in a metal strainer and rinse with cold water. Add about 1 inch of water to the pot that the rice was previously cooking in. Place the strainer full of rice on top of the pot and cover with lid. Let the rice rest and steam on the stove over medium-low heat for 15 to 20 minutes. The resting period will allow the moisture to evenly redistribute uniformly in the rice so the bottom layer will be as fluffy as the top. Fluff the rice with a fork and scoop into serving dish and enjoy.
(Based on 1200 watt microwave oven) – Following ingredient list above, combine rice, water, butter or oil and salt in a deep 2 to 3 quart microwave-safe bowl and cover.
Cook on high till boiling – approximately 5 minutes
Cook on medium (power level 5 or 50% power) Long Grain: 15 minutes Parboiled: 20 minutes Brown Rice: 30 minutes
Let rice rest in microwave to absorb water – 5 minutes
Using oven mitts or towel, remove rice dish from microwave and carefully remove cover. Fluff with fork and serve. Store leftover rice in covered container in refrigerator for 2 to 3 days.
If rice is not quite tender enough and liquid is not fully absorbed, cook for 2 to 4 minutes longer.
If rice is crunchy, add 1/4 cup of additional water, cover with lid, and cook on medium low heat until grains are tender.
Do not stir rice during cooking. Stirring releases starch which results in sticky rice.
For each cup of cooked rice, add 2 tablespoons of water.
Stove Top: Cover and heat on stove over medium heat for about 5 minutes or until rice is heated through.
Microwave: Place rice in microwave safe dish and cover. Cook on high for about 1 minute per cup of rice.
Frozen Rice: If rice is frozen, cook rice on high for 2 minutes per cup. Fluff with fork and serve.
* It helps to use a heavy bottomed saucepan to help prevent the rice from sticking and scorching to the bottom of the pan. A nice tight fitting lid will trap the steam in the pan to help with cooking the rice. If your lid is too loose, you can layer a kitchen towel between the lid and the pot.
** As an option you can use a metal strainer that can fit inside the saucepan during the final resting period for the rice.
Rice Cooking Chart:
In all types of rice listed below, add rice and water to a pot then bring water to boil. Next cover with lid and reduce heat to medium low to let simmer.
|Type of Rice||Water to Rice Ratio||Simmer Time||Yields|
|White long-grain||2 cups to 1 cup||18 to 20 minutes||2 cups|
|White medium-grain||1 1/2 cups to 1 cup||15 minutes||3 cups|
|White short-grain||1 1/4 cups to 1 cup||15 minutes||3 cups|
|Sushi rice (Calrose)||1 1/3 cups to 1 cup||18 to 20 minutes||2 1/2 cups|
|Brown long-grain||1 3/4 cups to 1 cup||40 to 45 minutes||2 1/2 cups|
|Brown medium, short-grain||2 cups to 1 cup||50 minutes||3 cups|
|Basmati||1 1/2 cups to 1 cup||15 to 20 minutes||3 cups|
|Texmati||1 3/4 cups to 1 cup||15 to 20 minutes||3 cups|
|Jasmine||1 3/4 cups to 1 cup||15 to 20 minutes||3 cups|
|Converted rice (par-boiled)||2 1/4 cups to 1 cup||20 minutes||3 to 4 cups|
|Black Japonica||2 cups to 1 cup||50 minutes||3 cups|
|Wild rice||2 cups to 1 cup||45 to 50 minutes||2 1/2 cups|
|Barley||4 cups to 1 cup||45 to 50 minutes||4 cups|
|Quinoa||2 cups to 1 cup||15 minutes||3 to 4 cups|
US Rice Federation: US Rice Federation
Betty Crocker: Timetable For Cooking Rice And Other Grains