How to cook fluffy rice on the hob, every time

Rice is the food that most home cooks think they cannot quite get right. The good news is that the absorption method, where the rice cooks in exactly the amount of water it can absorb, is almost foolproof once you stop doing the two things that ruin it: adding too much water and lifting the lid.

Measure by volume, not weight

The easiest way to get the ratio right is to measure rice and water with the same cup or mug. For white long-grain and basmati rice, use 1 part rice to 1.5 parts water. A standard mug of rice takes one and a half mugs of water.

The ratio changes with the rice:

Pans and hobs differ, so if your first batch is slightly firm, add a tablespoon or two more water next time; if it is wet, use a little less.

Why rinsing and resting matter

Dry rice is coated in loose starch from milling and handling. In the pot, that starch dissolves and turns into a glue that sticks grains together. Rinsing washes most of it away, which is what gives separate, fluffy grains.

The rest is just as important. When the timer ends, the grains at the bottom of the pan are wetter than those at the top. Ten minutes covered and off the heat lets the steam even out the moisture, firms up the grains and makes them easier to fluff without breaking.

Lifting the lid during cooking lets out the steam that cooks the top layer, which is why rice cooked by peeking is often crunchy on top and soggy below.

Cooked rice needs extra care

Rice is the one leftover food safety agencies single out, and for a good reason. The UK Food Standards Agency explains that uncooked rice can contain spores of a bacterium called Bacillus cereus, which can cause food poisoning, and that these spores can survive cooking¹. The longer cooked rice is left at room temperature, the more likely it is that the bacteria or their toxins will make it unsafe¹. Reheating does not solve the problem: as the FSA puts it, it is not the reheating that causes food poisoning but the way the rice was stored before it was reheated¹.

So the rules for leftover rice are stricter than for most food:

• Cool it fast. Chill leftover rice as quickly as possible, ideally within one hour. Spreading it into smaller portions helps, and do not leave it to cool in the pan, steamer or rice cooker¹.
• One day in the fridge. Keep it in the fridge for no more than one day before reheating, or eat it cold within 24 hours if it was cooled quickly¹.
• Reheat once. Never reheat rice more than once, and make sure it is steaming hot all the way through¹.
• Freeze it if you need longer. Cool it quickly first, portion it into containers, cover and freeze¹.
• Takeaway rice: take extra care, because some businesses pre-cook and reheat rice before it reaches you. Ideally eat it soon after it arrives¹.

For other leftovers, the general rules from the US Department of Agriculture are refrigeration within two hours and use within three to four days², and the UK advice is 48 hours. Our guide to leftovers in the fridge or freezer puts all of it in one place.

Flavouring the rice

Plain rice is a perfect partner for stews and curries, such as our chickpea, spinach and tomato stew. For something more fragrant:

• Toast first: fry the rinsed, well-drained rice in a teaspoon of butter or oil for a minute before adding the water.
• Aromatics: add a bay leaf, a few cardamom pods, a cinnamon stick or a strip of lemon zest to the water.
• Stock: cook the rice in light stock instead of water, and reduce the salt.
• Herbs: fold chopped parsley, coriander or dill through after fluffing.

Using leftover rice

Cold, quickly chilled rice is ideal for fried rice: the grains are firmer and separate in the pan. Fry it in a hot pan with oil, add frozen peas and a beaten egg, season with soy sauce, and keep stirring until everything is steaming hot. Leftover rice also works in soups, stuffed peppers and rice salads, as long as it is used within a day and heated through properly.

A note on the method: this recipe uses the standard absorption method for long-grain rice and the food safety guidance cited above. Hobs and pans vary, so adjust the water by a tablespoon or two after your first batch.