How Long to Cook Rice (White, Brown, Jasmine, Basmati)
By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made
Long-grain white rice typically simmers for 15 to 18 minutes, while brown rice takes considerably longer, about 40 to 45 minutes. For the best texture, both types benefit from a resting period of 5 to 10 minutes after cooking, which allows the steam to distribute evenly and finish the cooking process.
This guide provides cooking times and water ratios for four common types of long-grain rice: standard white, jasmine, basmati, and brown. The exact time and liquid amount can vary based on the specific variety of rice, the brand, and the cookware used. Always check the package for specific instructions, as they may differ from these general guidelines.
How Long to Cook Rice (White, Brown, Jasmine, Basmati): time chart
| What | Heat | Time | Done when |
|---|---|---|---|
| Long-grain white rice | 1 cup rice : 2 cups water, covered simmer | 15 to 18 minutes + 5 to 10 minutes rest | Water absorbed |
| Jasmine rice | 1 cup rice : 1 1/2 cups water | 15 minutes + 10 minutes rest | Tender, fragrant |
| Basmati rice, rinsed | 1 cup rice : 1 1/2 cups water | 15 minutes + 10 minutes rest | Separate grains |
| Brown rice | 1 cup rice : 2 1/4 to 2 1/2 cups water | 40 to 45 minutes + 10 minutes rest | Tender, chewy |
Table source: Typical ranges from standard cooking practice, not an official chart. Ovens, grills and pieces vary: start checking at the low end of each range.
Good to know
- Ratios vary by brand and pot; follow the package if it differs
- Rinsing removes surface starch for fluffier rice
What changes the cooking time
Several factors influence how long rice needs to cook. The most significant is the type of rice. Brown rice retains its outer bran layer, which also acts as a barrier to water. This is why it requires more liquid and a much longer simmering time, about 40 to 45 minutes, compared to the 15 to 18 minutes for long-grain white rice.
The amount of water used also affects the outcome. The provided ratios are a starting point; for example, 1 cup of jasmine rice to 1 1/2 cups of water. Using too little water can leave the rice hard and undercooked, while too much can make it soft and mushy. The size and material of the pot matter as well. A wide, shallow pan may cause water to evaporate faster than a tall, narrow one, potentially altering the required cooking time. Finally, the intensity of the heat is critical. Rice should be brought to a boil and then immediately reduced to a gentle simmer. Cooking at too high a heat can scorch the bottom layer before the rest has absorbed the water.
How to tell when rice is done
The primary indicator that rice is cooked is that all the water has been absorbed by the grains. You can check this by tilting the pot to see if any liquid runs at the bottom or by gently pulling the rice away from the center of the pot with a fork. If water remains, continue to simmer for a few more minutes with the lid on.
Beyond water absorption, texture is the best guide. Properly cooked rice should be tender but not mushy. For different varieties, look for these specific characteristics:
- Long-grain white rice: Grains are tender and have absorbed the water.
- Jasmine rice: Grains are soft and fragrant.
- Basmati rice: Grains are tender and separate easily.
- Brown rice: Grains are tender with a distinct chewiness.
After the simmering time is complete, a crucial step is to let the rice rest off the heat, covered, for 5 to 10 minutes. This allows the grains to steam and firm up, resulting in a fluffier texture.
Tips for better results
For fluffier rice with more distinct grains, rinse the rice before cooking. Place the dry rice in a fine-mesh sieve and run cool water over it until the water runs clear. This process removes excess surface starch that can cause the grains to stick together and become gummy.
Once the rice is simmering, avoid the temptation to stir it or lift the lid frequently. Lifting the lid allows steam to escape, which lowers the temperature inside the pot and can disrupt the cooking process, leading to unevenly cooked or undercooked rice. Keeping the pot tightly covered maintains a consistent, steamy environment for the grains to absorb water properly.
For food safety, handle cooked rice carefully. Cool any leftover rice as quickly as possible and make sure it is refrigerated within two hours of cooking. When reheating leftovers, ensure they reach an internal temperature of 165°F (74°C).
Sources and method
- USDA FSIS Safe Minimum Internal Temperature Chart
- Time ranges not marked as USDA are typical ranges from standard cooking practice
Last checked October 21, 2026.