Quick reference
| Rice | Stovetop ratio | Stovetop time | Pressure cooker ratio | Pressure cooker time | Release |
|---|---|---|---|---|---|
| Long grain white | 1 : 1½ | 12 min + 10 min rest | 1 : 1 | 4 min high | NPR 10 min |
| Basmati (white) | 1 : 1½ | 12 min + 10 min rest | 1 : 1¼ | 4 min high | NPR 10 min |
| Jasmine | 1 : 1¼ | 12 min + 10 min rest | 1 : 1 | 3 min high | NPR 10 min |
| Brown (long grain) | 1 : 2 | 40–45 min + 10 min rest | 1 : 1¼ | 22 min high | NPR 10 min |
| Brown basmati | 1 : 2 | 40–45 min + 10 min rest | 1 : 1¼ | 22 min high | NPR 10 min |
Ratios are rice : water by volume. All ratios assume the rice has been rinsed but not soaked.
Stovetop method
The same method works for all white rices — only the ratio and (sometimes) timing change.
- Rinse the rice in a fine mesh sieve until the water runs mostly clear. Drain well.
- Add rice, water, and a pinch of salt to a heavy-based saucepan with a tight-fitting lid.
- Bring to a rapid simmer over high heat, uncovered. The surface should be rippling and the edges bubbling.
- Cover and reduce to the lowest possible heat. Cook undisturbed for 12 minutes (white) or 40–45 minutes (brown). Do not lift the lid.
- Remove from heat. Leave covered to rest for 10 minutes.
- Fluff with a rice paddle or rubber spatula (a fork will break long grains).
Pressure cooker method
The same method works for all rices — only the ratio and time change.
- Rinse the rice in a fine mesh sieve until the water runs mostly clear. Drain well.
- Add rice, water, and a pinch of salt to the pressure cooker pot. Optional: 1 tsp neutral oil to reduce sticking.
- Seal the lid and set the valve to seal.
- Cook on high pressure for the time below.
- Natural pressure release for 10 minutes, then quick-release any remaining pressure.
- Fluff gently.
Pressure cooker timing
- Jasmine: 3 minutes high pressure
- Basmati (white): 4 minutes high pressure
- Long grain white: 4 minutes high pressure
- Brown rice (long grain or basmati): 22 minutes high pressure
Why pressure cooker ratios are lower
Pressure cookers don’t lose water to evaporation, so you need significantly less. Roughly: stovetop ratio minus ½ for white rice, minus ¾ for brown.
Rinse, don't soak
Rinsing removes surface starch and stops the grains from gluing together. Soaking adds water you then have to subtract from the ratio — easier to skip it. If you do soak (common for basmati), reduce the cooking water by 2–3 tbsp per cup of rice.
Burn error in the pressure cooker
Usually means too little water, unrinsed surface starch, or stuck-on residue from a previous cook. Always rinse first. A teaspoon of oil in the pot also helps.
Scaling
Ratios are stable up to about 4 cups of dry rice. Beyond that, slightly reduce the water (a few tablespoons per extra cup) — larger batches retain heat and steam more efficiently.
Variations and notes
- Jasmine is softer and starchier than other long grains. The lower stovetop ratio (1:1¼ vs 1:1½) gives separate, fluffy grains rather than gummy ones.
- Basmati elongates dramatically as it cooks. Use a wide pot if cooking large batches.
- Brown rice benefits from soaking 30–60 minutes if you have time — drops stovetop cook to about 30 minutes.
- Sushi/short grain isn’t covered here — different technique entirely (it wants to be sticky, gets rinsed differently, and is usually finished with seasoned vinegar).