Full answer
Rinsing removes excess surface starch and prevents gummy, sticky rice. Place dry rice in a bowl, cover with cold water, swirl, and drain. Repeat 2–3 times until the water runs mostly clear. For sticky rice (sushi, rice balls), skip rinsing — you want that starch.
The ratio matters more than anything else. For long-grain white rice (jasmine, basmati), use 1 cup rice to 1¾ cups water. Bring to a boil uncovered, then reduce to the lowest possible heat, cover tightly, and cook 18 minutes. Do not lift the lid — steam is what finishes the cooking.
After 18 minutes, turn off the heat and let the rice rest covered for 5 minutes. This redistributes moisture and prevents the bottom from getting soggy. Then fluff with a fork — never a spoon, which mashes the grains.
Different rice types need different ratios and times. Brown rice: 1:2, 45 minutes. Jasmine: 1:1.5 (less water, more fragrant). Basmati: 1:1.5 plus a 30-minute pre-soak for best texture. Wild rice: 1:3, 45–50 minutes. Getting the ratio wrong is the #1 cause of mushy or undercooked rice.
A rice cooker eliminates all guesswork. Most models use a 1:1 ratio (one cup rice to the cooker's measuring line) and switch to warm automatically. Zojirushi and Cuckoo are the gold standards — they cost more upfront but produce consistently better results than stovetop for daily use. Instant Pot rice works well too: 1:1 ratio, high pressure for 3 minutes, 10-minute natural release.