Cooking rice perfectly (no sticking)
Difficulty: Easy · Time: approx. 20 minutes
A sticky clump or a burnt base – rice often goes wrong, yet the right ratio and a bit of patience are the whole secret. With the absorption method it comes out fluffy without having to drain any water.
The two most common mistakes: too much stirring (makes it mushy) and lifting the lid too early. Rice wants to cook undisturbed.
What you'll need
- Pot with a well-fitting lid
- Measuring cup
- Rice (e.g. long-grain/basmati)
- Water + a little salt
Step by step
- 1
Measure and rinse
Measure the rice with the cup. For basmati/long-grain, rinse briefly in cold water until it runs clearer – this removes starch and makes it fluffier.
- 2
Right ratio
Rule of thumb for long-grain: 1 part rice to about 1.5 parts water. Put water and a pinch of salt in the pot, add the rice.
- 3
Boil, then very low
Bring to the boil once, then turn to the LOWEST setting and put the lid on. Now don't stir and don't open.
- 4
Let it absorb
Simmer long-grain rice gently for about 10–12 minutes until the water is absorbed (check the packet).
- 5
Rest and fluff
Turn off the heat, leave the lid on for another 5 minutes (resting). Then fluff loosely with a fork – done.
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Upload a photo →Frequently asked questions
- What water ratio for rice?
- Long-grain/basmati about 1:1.5 (rice:water). Short-grain/risotto and wholegrain need more water and longer – always check the packet too.
- Why is my rice sticky?
- Usually too much starch (not rinsed), too much stirring or too much water. Rinsing, the absorption method and keeping the spoon away fix it.