How to cook rice on the stove (the absorption method)
The absorption method that always works, plus what to do if you peeked or burned the bottom.
Lila Park
February 15, 2026
The 1:1.75 ratio (white rice)
Rinse 1 cup rice until water runs mostly clear. Add to a pot with 1¾ cups cold water and a pinch of salt.
Bring to a boil uncovered, then reduce to the lowest heat your stove allows, cover, and set a timer for 18 minutes.
When the timer goes, take it off the heat and let it sit covered another 10 minutes. Then fluff. Resist all urges to peek before then.
Brown, basmati, jasmine — what changes
Brown rice: 1:2 ratio, 45 minutes simmer, 10 rest. Don't try to rush it.
Basmati and jasmine: same as white but reduce water to 1½ cups for fluffier grains.
If you burned the bottom
Don't scrape. Lift only the unburned rice off the top — burned grains spread their flavor through the whole pot if you stir.
Soak the pot overnight; the burned layer comes off easily the next day.
People also ask
Do I have to rinse rice?+
For most varieties, yes — it removes excess starch and gives separate grains. Skip rinsing if you want stickier rice (e.g., for sushi).
Lid on or off?+
Lid on the whole time after you reduce heat. Lifting the lid drops the temperature and ruins the steam pocket.
Why is my rice mushy?+
Too much water, or too high a simmer. Try less water and the lowest possible heat next time.