How Long to Cook Rice? | Times for Every Type

White rice simmers for 15–18 minutes, brown rice needs 40–45 minutes, and the exact time depends on the rice type, method, and liquid ratio you use.

Walk into the kitchen with a bag of rice and one question: how long does this actually take? The answer changes significantly between white and brown rice, and even between long-grain and short-grain varieties. Getting the timing right is the difference between fluffy, separate grains and a sticky, scorched mess. Below are the exact simmer times and liquid ratios for the most common rice types, plus how to cook them on the stovetop, in the microwave, and in the oven.

Why Cooking Time Varies So Much Between Rice Types

The outer bran layer is the single biggest factor. White rice has the bran removed entirely, so water penetrates the grain quickly — simmer time is usually 15 to 20 minutes. Brown rice keeps the bran intact, which acts as a barrier. That same layer forces a 40-to-45-minute simmer for whole-grain brown rice. Wild rice sits at the far end: it is not actually rice but a grass seed with a tough outer hull, requiring 40 to 50 minutes of simmering.

The grain shape also matters. Short and medium-grain white rice absorbs less water than long-grain varieties (1.5 cups liquid per 1 cup rice versus 2 cups), so it cooks slightly faster at about 15 minutes. Parboiled and converted rice go through a steam-pressure process that pre-gelatinizes the starch, which shortens their stovetop time to 20–25 minutes.

Note: Soaking basmati for 20 minutes before cooking reduces the total time to about 20 minutes and helps the grains stay long and separate.

Stovetop, Microwave, and Oven: How Method Changes the Timer

Stovetop (the standard method)

Combine 1 cup rice with the correct liquid ratio in a pot. Bring it to a rolling boil, then reduce the heat to low and cover with a tight-fitting lid. Simmer for the time listed in the table above — and do not lift the lid during cooking. The trapped steam is essential for even cooking. After the timer goes off, remove the pot from the heat and let it rest, covered, for 5 to 10 minutes. Fluff with a fork and serve.

Microwave

Use a microwave-safe dish that is at least three times taller than the water level to prevent boiling over. Cover tightly. For white rice, microwave on high for 5 minutes (until it reaches a boil), then reduce to medium power (50%) for 15 minutes. Let it rest for 5 minutes. Brown rice needs the same high blast for 5 minutes, then 20 minutes at medium power, followed by a 5-minute rest. An alternative faster method for white rice: microwave uncovered on high for 12 minutes, then cover and rest for 10 minutes.

Oven

Preheat to 350°F (175°C). Combine rice, liquid, salt, and a dab of butter or oil in a deep baking dish. Cover tightly with foil or a lid. White rice bakes in 25–30 minutes, brown rice takes 50–60 minutes, and basmati cooks in about 35 minutes. Let it stand 5 minutes before fluffing.

The Three Mistakes That Ruin Rice Every Time

Lifting the lid. Every time the lid comes off, steam escapes and the cooking temperature drops. That leads to unevenly cooked rice — hard on top, mushy on the bottom. Keep the lid on until the full simmer time has passed. Stirring during cooking. Stirring releases starch from the grains and turns the texture sticky or pasty. Rice needs to rest undisturbed to steam properly. Skipping the rest. The 5-to-10-minute rest after cooking allows the residual steam to finish the job. Without it, the rice will be wet and clumpy.

Another common error is not rinsing the rice first. Rinse it in a fine-mesh strainer until the water runs almost clear. That removes excess surface starch and helps each grain stay separate rather than turning into a gluey mass.

FAQs

Can you fix rice that turned out undercooked?

Yes, if the rice is still firm after the resting period and liquid remains in the pot, add a few tablespoons of water, return the lid, and cook on low for 2 to 4 more minutes. If no liquid is left, add 2 tablespoons of water per cup of rice and steam on low heat for 5 minutes.

What is the best water-to-rice ratio for fluffy rice?

For most long-grain white rice, the standard 2-to-1 ratio (2 cups water per 1 cup rice) works. Medium and short-grain white rice needs only 1.5 cups of water per cup of rice because the grains are rounder and absorb less liquid. Brown rice needs a bit more — 2 to 2.5 cups of water per cup of rice.

Do you need to soak rice before cooking it?

Soaking is optional for most white rice but strongly recommended for basmati and jasmine. A 20-minute soak reduces cooking time slightly and helps the long grains stay separate and elegantly slender. Brown rice does not benefit from soaking because the bran layer remains intact.