Is this really the best way to cook rice?

August 6, 2025 by
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Cooking rice is something that intimidated me for years. I did not grow up eating rice very often and when we did have rice, it was often included in a dish and not cooked separately. So when I was a young cook timidly exploring beyond the culinary borders of my upbringing, making rice proved to be a challenge. For one thing, there were so many types of rice available at the supermarket that I wasn’t sure where to begin. Each variety seemed to require a slightly different method and the learning curve was steep. This involved a fair number of clumpy, soggy, dry, and even burnt batches before I landed on the combination of water quantity, heat, and timing for the stovetop method.

Since most of this learning was pre-internet, I did not benefit from the myriad videos and articles that are now widely available. However, sometimes I wonder if the proliferation of cooking videos makes learning a skill like making rice any easier. The sheer volume of information you have to wade through is daunting – plus not every cooking video is created equal. Turning to trusted names make sense, which is why I headed over to Food and Wine after seeing a post where they claim to have found the best method for making basmati rice.

How to cook basmati rice from RecipeTin Eats by Nagi Maehashi

Their testers tried six different methods: boiling and draining ala pasta, using an Instant Pot, using a rice cooker, making it on the stovetop, making it in the microwave, and finally baking it in the oven. They found the oven to have the best outcome and be one of the easiest methods, but I felt that they discounted the time it takes: nearly two hours from start to finish. I would never make rice if I had to wait that long on a weeknight. Also, although I have never done a side-by-side comparison, I don’t think that I would find the quality difference between the oven method and a rice cooker (which I posit is the best way for most people to make rice) to be persuasive enough to overcome this drawback.

Not everyone will agree with Food and Wine – Nagi Maehashi certainly does not, and in her recipe linked above she says rinsing basmati rice is a no-no. She thinks rinsing leads to soggy rice. There are probably as many opinions on what is the best method as there are varieties of rice, and to some extent it depends on what you are going to do with the rice once it is cooked. What is your favorite method for cooking basmati rice?

Category: Cooking Tips

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18 Comments

  • rmpostonmfandt  on  August 7, 2025

    I just follow the directions on my Zoj Neuro Fuzzy and it cooks the BEST rice with minimal effort. It requires rinsing until the water clears for all types of rice, including brown and white. I do admit it is a luxury item and takes up some countertop real estate, but I love that machine!

  • Indio32  on  August 7, 2025

    I’ve never really had any problems cooking rice but what does surprise me is the huge number of people who say it is hard and go into elaborate methods to cook ‘the perfect rice’ I’m wondering if its that fearmongering that makes people just think they can’t cook rice or end up over complicating it to the point where mistakes are made which reinforces the rice is hard to cook.

  • dmco6863  on  August 7, 2025

    I’ve never tried a rice cooker before but every other method on the planet that I’ve tried has resulted in split grains. Why does it go straight from undercooked to split? Brown rice doesn’t do that but I hate the taste. I find it’s easier to buy precooked pouches or to make risotto instead.

  • LeilaD  on  August 7, 2025

    I’ve lived at a higher altitude for five years now and while I had it down to a ‘t’ in the midwest, I have not made a good pot of rice since the move. I have tried increasing the water, I have tried longer cooking time, I have tried longer time letting it sit… my spouse has suggested a rice cooker many times, but we have 12′ of counter space, broken into four 3′ counters- one for his coffee set up, one has my stand mixer, one has the cutting board and canister holding my ladles/spoons/etc… which leaves me with exactly 3′ of space to actually prep food in. Rice cooker where?

  • imogosling  on  August 7, 2025

    Boil 2 measures of water and a little salt, add 1 measure of brown basmati and bring back to the boil. Put a lid on the pan and simmer for 20 minutes. Turn off the heat and leave for 10 mins. Fork-fluff and serve. Works every time. I think you can cook white basmati in the same way but only boil for 10 mins then rest for 10 but I don’t like white rice so I don’t cook it

  • averythingcooks  on  August 7, 2025

    I was perfectly happy making rice the traditional stove top way for years until I got my Pampered Chef microwave rice cooker. The dual lid is…let’s say more complex than plastic wrap & the timing is different than described in the article: 5 minutes on high followed by 15 minutes on medium = perfect rice every time. The exact timing + no burner being occupied makes it really easy to serve everything hot at the same time, if there are aromatics / seasonings needing a pre-cook, I can do that in a small pan 1st (or sometimes just in melted butter in the rice cooker) & importantly, it is WAY easier to clean than the pot from the stove. Kitchen devices need to work hard to earn a place in my small house & this one definitely passes the test.

    • Darcie  on  August 7, 2025

      I had one and loved it but I started to worry about eating too much plastic so it’s in the back porch storage cabinet.

  • sanfrannative  on  August 7, 2025

    I’ve figured out how to cook rice over the years but let me say the learning curve was steep and rough and I ended up with mush quite a few times!!!
    I can cook it in a pot now, but I love my rice cooker : )

  • FJT  on  August 7, 2025

    I use my Instant Pot (3 minutes on high) if I am feeding more than 2; otherwise I use a Judge 2-person rice cooker which is so easy and doesn’t take up much cupboard space – as recommended by Nigella Lawson last Christmas as a present for others, but I bought one for myself! I never rinse the rice which considerably reduces the time it takes to prepare.

  • anya_sf  on  August 7, 2025

    Neurofuzzy makes the best rice. And it does call for rinsing.

  • anya_sf  on  August 7, 2025

    I should add – as rmpostonmfandt also mentioned – the Neurofuzzy rice cooker is quite large, so obviously not for everyone. Also not cheap. But we cook a lot of rice and it’s worth it to us.

  • GenieB  on  August 8, 2025

    I cooked rice on the stovetop for years, without problem. But a few years ago I bought a rice cooker. It makes good brown basmati rice, but it takes an hour and 10 minutes. I have to remember to get it started well before I usually start cooking.

    My rice cooker doesn’t do such a great job with white rice, it is usually a bit sticky, but it doesn’t matter with some types of dishes like stir fries. After all, if you are eating with chopsticks, you want the rice to stick together.

  • bhasenstab  on  August 8, 2025

    I, too, am a Zojirushi lover. They are the best darn machines. Not cheap, but the time and frustration saved is immense.

  • Rinshin  on  August 9, 2025

    Get a Zojirushi rice cooker and the problem will be solved. Mom started using Matsushita (now called Panasonic) electric rice cooker in the early 60’s and it was my job to make rice . Before that we used traditional kama on the outdoor area. Measured using flat palm method to add water then. Quality of water makes difference. Hard water does cause drier texture.

  • FuzzyChef  on  August 9, 2025

    There is no “BEST” way to cook rice because there are dozens of major varieties of rice and as many cooking traditions. Basmati isn’t swappable with sushi rice. I think Americans have trouble with rice because they try to treat all types identically.

  • FuzzyChef  on  August 9, 2025

    Basmati rice, for example, is frequently cooked using the Persian, pulao, or biryani methods, but sometimes just in a rice cooker with a presoak for a busy Indian family.

  • janeths  on  August 18, 2025

    I use a method from Lynne Rosetto Kaspar that works every time. Since my stove doesn’t have a good simmer this is the best method for me.

    Bring a pot of water to a boil (approx 2 to 3 times water to rice), rinse the rice. Add the rice to the boiling water and cook for 8 minutes. Drain the rice and add back to the now empty pot. Put the lid on and let sit for 8 minutes (no heat).

  • JuBer  on  August 29, 2025

    Nagi’s various methods for all the different varieties of rice work without fail. However my InstantPot also has a rice function (using pressure cooking mode) which is done in 12 minutes to perfection (but I used Nagi’s guidelines for rinsing/or not and water quantities).

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