How to Cook Rice Perfectly: 3 Easy Methods

Knowing how to cook rice properly is the most useful kitchen skill in a South Indian home. Rice sits under sambar, rasam, palya and curd, and it is the base of dishes like bisi bele bath and sambar rice. Yet it is the dish most of us get slightly wrong: a little sticky one day, a little hard the next.

The good news is that rice is predictable. Once you know which rice you have, how much water it needs and how long to rest it, you can cook it without thinking. This guide covers the three methods we use at home, with water ratios for the rice varieties sold in most Indian stores.

Choose the right rice first

Different rice absorbs water differently, so the first step in learning how to cook rice is reading the packet.

Sona masoori

The everyday rice of Karnataka and Andhra Pradesh. It is a medium grain, light and quick to cook, and turns soft rather than fluffy. Use it for plain rice with sambar, curd rice, lemon rice and rice bath.

Basmati

Long, thin and aromatic. Each grain should stay separate, so it needs less water and a soak. Use it for palav, jeera rice and biryani.

Red or matta rice

Kerala and coastal Karnataka favour this parboiled rice. It is chewy, nutty and needs far more water and time than white rice.

Rinse and soak the rice

Rinse rice two or three times in a bowl of water, swirling gently with your fingers, until the water runs almost clear. This washes off the loose surface starch that makes cooked rice gummy.

Soak basmati for 20 to 30 minutes and matta rice for at least an hour. Sona masoori does not need soaking, although 10 minutes does no harm. Soaked rice cooks more evenly and the grains are less likely to break.

How to cook rice in a pot (absorption method)

This is the method to use when you want to control exactly how the rice turns out.

• Sona masoori: 1 cup rice to 2 cups water.
• Basmati (soaked): 1 cup rice to 1½ cups water.

Bring the water to a boil with a few drops of ghee, add the drained rice, stir once and bring back to a boil. Cover with a tight lid, turn the heat to the lowest setting and cook for 12 to 15 minutes. Turn off the heat and leave the lid on for 10 minutes. That resting time finishes the cooking and firms up the grains.

How to cook rice in a pressure cooker

The pressure cooker is how most Karnataka homes cook rice every day. It is quick and gives the soft texture that suits sambar and rasam.

• Sona masoori: 1 cup rice to 2½ cups water for soft rice, or 1 : 2 for firmer grains.
• Basmati: 1 cup soaked rice to 1¼ cups water.

Cook on medium heat for 3 whistles for sona masoori, or 1 whistle for basmati, then turn off the heat. Let the pressure drop on its own before opening; releasing it early makes the rice wet.

Open pot and drain method

This is the best way to cook matta rice. Boil the soaked rice in plenty of water, about six times its volume, for 30 to 40 minutes until tender. Drain it in a colander like pasta and leave it covered for five minutes. The method also works for basmati if you prefer very separate grains.

Common rice mistakes and how to fix them

Sticky or mushy rice means too much water or not enough rinsing. Reduce the water by two or three tablespoons next time and rinse until the water is clear.

Hard centres mean too little water or not enough rest. Sprinkle two tablespoons of hot water over the rice, cover and leave on the lowest heat for five minutes.

Burnt bottom usually means the heat was too high after the rice came to a boil. Always turn it right down once the lid goes on.

Conclusion

Learning how to cook rice comes down to four habits: know your grain, rinse it, measure the water, and let it rest. After a week of practice you will stop measuring. When you are ready, put your rice to work in our breakfast recipes or the full recipe index.

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