Rice and grains fail in one of two ways: not enough water, or the lid came off. Both are ratio problems rather than timing problems.
The table below gives absorption ratios for the stovetop method. Times after that vary with the pan, the lid and the heat, so the sections below link to a specific answer for each.
White rice 1 : 2 · Brown rice 1 : 2½
By volume, dry grain to cold water, cooked covered on low heat without lifting the lid.
Quick reference
| Grain | Grain : water (by volume) | Approx. simmer time | Rest, covered |
|---|---|---|---|
| White long-grain rice | 1 : 2 | 18–20 min | 5–10 min |
| Basmati / jasmine rice | 1 : 1½ | 15–18 min | 5–10 min |
| Brown rice | 1 : 2½ | 40–45 min | 10 min |
| Wild rice | 1 : 3 | 45–55 min | 5–10 min |
| Quinoa | 1 : 2 | 15 min | 5 min |
| Pearl barley | 1 : 3 | 25–30 min | 5–10 min |
| Steel-cut oats | 1 : 4 | 25–30 min | — |
| Couscous | 1 : 1½ | off heat, covered | 5 min |
Ratios are for the covered stovetop absorption method on a domestic hob. Pressure cookers, rice cookers and oven methods use different ratios, and older grain absorbs more water than fresh. Treat these as a starting point and adjust once for your own pan.
Rice
Rice questions are almost always ratio or lid questions dressed up as timing questions.
Pasta and noodles
Pasta is cooked by taste rather than clock. The times on the box assume a rolling boil and plenty of water.
Other grains and cereals
Whole grains take longer than their refined versions because the bran slows water absorption.
Why lifting the lid ruins rice
Absorption cooking works because trapped steam finishes the grain above the water line. Lifting the lid releases that steam.
The grain at the top then stays hard while the bottom overcooks, which is the most common cause of unevenly cooked rice.
Rest the pan off the heat, still covered, before fluffing. The last of the moisture redistributes during that rest.
Frequently asked questions
What is the water to rice ratio?
For white long-grain rice, one part rice to two parts water by volume, cooked covered. Basmati and jasmine need slightly less at 1:1½; brown rice needs more at 1:2½.
Why is my rice hard on top and mushy underneath?
Steam escaped. The grain above the water line cooks in trapped steam, so lifting the lid part way through leaves the top underdone while the bottom keeps absorbing.
Should I rinse rice before cooking?
For long-grain, basmati and jasmine, yes — rinsing removes loose surface starch and keeps the grains separate. For risotto and paella, no: that starch is what creates the creaminess.
How long does cooked rice keep?
Three to four days refrigerated. Cool it quickly and refrigerate within an hour rather than the usual two, because cooked rice can carry spores that survive cooking.
How do I know when pasta is done?
By tasting it, starting a minute or two before the box time. Al dente means firm at the centre without a chalky white core.