How Long to Cook Rice — White, Basmati and Jasmine
White rice usually takes 15–20 minutes to simmer once covered; basmati and jasmine often finish in 12–18 minutes. Start timing when the pot returns to a gentle simmer, not from the boil.
The exact time shifts with grain type, age of the rice, your water ratio, lid fit, altitude and whether you soaked it briefly first. Wider pans run faster than deep pots because steam circulates differently.
Test by tasting: grains should be tender with separate kernels and no chalky core, and all visible water absorbed. If needed, cook another minute or two off the heat, still covered.
Timing
| Rice type | Standard time (simmer, covered) | Timer |
|---|---|---|
| Jasmine | 12 minutes until water is absorbed and grains are tender with separate tips | |
| Basmati | 15 minutes until fluffy and just tender; avoid overcooking to keep length | |
| White (medium/long-grain) | 18 minutes until liquid absorbs and texture is soft but not mushy |
Use the table as a starting point for tightly covered simmering on low after bringing to a boil. Times assume typical cup measures of rinsed rice with standard water ratios; adjust by small increments if your pan or hob runs hot or cool. Test doneness by tasting: grains should be tender with no chalky centre and all liquid absorbed. Rest covered off-heat for five minutes, then fluff.
What changes the time
Grain size and type
Smaller, thinner grains hydrate faster than larger or aged ones. Jasmine typically cooks a little quicker than standard long-grain white; basmati often needs slightly longer to open fully. Older rice can be drier and may take extra minutes to reach tender but separate texture. Broken grains soften fastest and risk turning mushy if overcooked. Adjust by watching for water absorption and tasting: grains should be tender with no chalky centre. If still firm in the middle when the liquid is absorbed, add a tablespoon of hot water at a time and steam briefly until done.
Starting temperature of ingredients
Cold tap water extends heating time compared with boiled water from a kettle. Rice stored in the fridge takes longer to return to a simmer and absorb evenly. Freezer-cold rice will further delay hydration and may need gentle stirring early to prevent sticking as ice melts. To keep timing predictable, use room-temperature rinsed rice and freshly boiled water, then maintain a steady low simmer rather than cycling between boil and cool. Begin doneness checks near the lower end of the suggested range, adding short bursts only if needed.
Equipment and altitude
Pan width, lid fit and hob power change evaporation rate. A heavy pot with a tight lid holds steam efficiently; a loose lid loses heat and lengthens cooking. Electric hobs ramp more slowly than gas, so factor warm-up into total time. Pressure cookers reduce active time markedly once pressure is reached; follow your model’s cues instead of guessing. At higher altitude, water boils below 100°C, slowing gelatinisation—expect several extra minutes and less vigorous bubbling. Keep the flame low after boiling to avoid scorching while moisture finishes absorbing.
How to tell it is done
Rice has no safety temperature, so judge by texture and absorption. Grains should be tender with a slight bite (al dente), not mushy or chalky; liquid should be fully absorbed. Taste a few grains from the top and centre of the pot. Fluff gently with a fork: separate grains indicate steam escape and even cooking, while clumping suggests excess moisture. If needed, cook uncovered for one to two minutes to evaporate surplus water, or add a tablespoon of hot water if dry, then cover briefly off the heat.
Common mistakes
- Lifting the lid too often releases steam and disrupts timing. Keep the lid on during simmer and rest. Check only at the end, fluffing once off the heat. Add minimal adjustments after tasting rather than repeatedly disturbing the pan midway through cooking time.
- Using high heat scorches bases before interiors soften. Bring to a boil, then immediately reduce to low, gentle simmer with small bubbles. Use a heavy-based pan and ensure even contact. Stirring isn’t needed; leave undisturbed until absorption completes properly.
- Wrong rice-to-water ratio causes gluey or undercooked results. Start with 1 part white rice to 1½ parts water for most varieties, adjusting slightly by brand. Measure accurately using same cup. Drain any excess afterwards if accidentally oversaturated initially.
- Skipping the resting stage traps steam unevenly, yielding wet bottoms. After switching off, keep covered for ten minutes. This finishes hydration without additional heat. Then uncover and fluff thoroughly with a fork to release remaining vapour completely now.
- Cooling cooked rice slowly encourages Bacillus cereus growth. Spread into a shallow container and refrigerate within two hours. Reheat steaming hot throughout, stirring occasionally. Do not leave standing at room temperature when serving buffets outdoors today.