Based on a video by Tasty.
Rice is the dish people are most embarrassed about messing up. It sticks. It burns. It turns into porridge. The fix is simpler than it looks: measure carefully, rinse the grains, and trust the timer.
This tutorial follows Tasty's breakdown, a video with over 13 million views that covers ratios, rinsing, and resting. The steps below walk through the full method and end with a pilaf upgrade that makes weeknight rice feel like a restaurant side.
Rice is about two things: timing and ratios. Nail both and you can stop guessing.
Measure before you pour. Eyeballing is how rice ends up gummy or crunchy.
Tip
If you're using a rice type not listed here, check the package. Most brands print their recommended ratio on the back.
Pour your rice into a strainer or bowl and rinse it under cold water. Swirl it around, drain, and repeat two more times.
You're washing off the extra starch that makes rice clump and turn gluey. The water won't run fully clear after three rinses and that's fine.
If you're in a hurry you can skip this step, but rinsed rice fluffs up noticeably better.
Tip
A fine-mesh strainer works best, but a regular bowl works fine too. Just pour the cloudy water off carefully so you don't lose grains down the drain.
Tip the rinsed rice into a small pot. Add the water you measured out in Step 1. Toss in a pinch of salt, around ⅛ teaspoon for one cup of rice.
The pot should be small enough that the rice and water fill at least a couple of inches deep. Too wide a pot and the water evaporates unevenly, which throws off your cook time.
Tip
Salt is optional but makes a big difference. If you switch to stock in Step 7, cut back on salt since stock is already seasoned.
Turn the burner to high and wait for the water to hit a rolling boil. When it does, stir the rice once from the bottom to lift any grains that have settled.
One stir is the goal. Over-stirring releases more starch and brings back the stickiness you washed off a minute ago.
Tip
A rolling boil means big sustained bubbles, not just a few wisps of steam. Wait for it. Rushing this step is what leaves a raw layer at the bottom of the pot.
Drop the lid on tight and turn the heat down to the lowest simmer your burner will hold.
Set a timer and walk away. Don't lift the lid to peek. Every time you do, steam escapes and the cook time goes out of whack.
Tip
If your burner doesn't go low enough (electric stoves are tricky), use a flame tamer or move to a smaller burner. You want the barest simmer, not a bubbling pot.
When the timer goes off, take the pot off the heat but keep the lid on. Let it sit undisturbed for 5 to 10 minutes.
The residual steam finishes cooking the grains and evens out any damp spots on the bottom. Fluff with a fork before serving.
Skip the rest and the rice comes out wetter and less defined.
Tip
Don't fluff while the rice is still covered. Let it finish steaming, then take the lid off and fluff. Steaming without fluffing keeps the bottom grains from turning mushy.
Same pot, same ratios, better rice.
From there, it's boil-cover-simmer-rest, same as before. One shallot and a stock swap turns weeknight rice into restaurant rice.
Tip
Swap the shallot for garlic, onion, or scallions. Any allium works. If you make rice a few times a week, a rice cooker (the Zojirushi is the gold standard) takes most of the fuss out.
As an Amazon Associate we earn from qualifying purchases. Links on this page may be affiliate links - clicking them and buying doesn't change your price, but helps support ShowMeStepByStep.
