Rice Cooking Videos

How to Cook Rice

Hungry? There is nothing easier or more versatile than rice! Whether you are looking for an easy to make, filling side dish or an outstanding main attraction, you’ll get there with rice. This page contains lots of easy cooking methods and tips for easy ways enjoy rice.

Read through these simple instructions and you'll be well on your way! If you're still unsure how to cook rice, check out our rice cooking videos for detailed steps to using your stovetop, microwave, or rice cooker.




Soaking is actually a part of the cooking process and is an essential procedure when cooking sticky rice, as it relaxes the grain. Some basmati rice dishes use soaking to shorten cooking time and to allow the rice to expand into long thin grains. Older Basmati rice that can be brittle may also be soaked so the grains do not break.


Rinsing rice is usually not necessary, and it is important to note that it has nothing to do with the cooking process. Rinsing made sense when rice contained impurities (dirt, twig particles, bugs, and polishing additives like talc powder). Modern processing techniques remove impurities and excess starch. Some rice is polished, mainly for appearance. Water polishing is the common method used today in the U.S. However, certain types of rice from other countries may have excess powdered starch clinging to the grains due to more primitive milling techniques or equipment, and some may be coated with talc, glucose, starch, or other coatings to improve appearance. These rices need rinsing before cooking.

Medium and Long Grain Rice


1 cup Long Grain Rice, such as Tex Farms Extra Fancy Long Grain

1.5 cups water

1 tbsp butter or oil (optional)

1 tsp salt (optional)

Directions: Place water, rice, butter and salt in saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 15–20 minutes or until water has been absorbed and rice is tender. Allow to stand 3–5 minutes. Fluff with a fork, serve, and enjoy!


1 cup Long Grain Rice, such as Tex Farms Extra Fancy Long Grain

1.5 cups water

1 tbsp butter or oil (optional)

1 tsp salt (optional)

Directions: Place ingredients in a 2- to 3-litre (2- to 3-quart) microwave-safe baking dish. Cover with plastic wrap or cling film and cook on High heat for 5 minutes or until boiling. Reduce to Medium and cook a further 15 minutes until tender, or 30 minutes for brown rice. Fluff with fork before serving.

Rice Cooker

1 part rice

2 parts water

1 tbsp butter or oil (optional)

1 tsp salt (optional)

Directions: A rice cooker is an easy way to make tasty rice! Simply add ingredients to the cooker, cover, and follow instructions provided with your appliance. Most rice cookers use a ratio of 1 part rice to 2 parts water, making it easy and flexible to cook more or less rice as you need!

Short Grain Rice

This rice needs to be soaked for 20 minutes before cooking to relax the grain. Use one part rice to 1 1/8 part of water. Bring water to a boil, then reduce heat and cook, covered, for 10 minutes or until done.

Brown Rice

Brown rice is just as easy as white! Try soaking the amount of brown rice called for in the recipe for 10 to 15 minutes prior to cooking.

Always follow package directions. If directions are not available, use this method:


1 cup uncooked brown rice

2 to 2 1/2 cups liquid (water, broth, juice)

1 tsp butter, margarine, or oil (optional)

Directions: Combine ingredients in 2- to 3-litre (2- to 3-quart) pot with a tight-fitting lid. Bring to boil; stir. Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork.

Short Grain Brown Rice

This rice needs to be soaked overnight and then cooked with 1 part rice and 2 parts liquid for 20 minutes. Steam for five minutes before serving.

Basmati Rice from India*

Cooking times will vary depending on the age of the rice and size of the grains and whether you rinse it, as well as how many times you rinse it and whether you soak it before cooking.

General directions: Rinse and soak for 15 to 30 minutes. Use 1 3⁄4 to 2 cups liquid to 1 part rice. Cook for 15 minutes. Remove from heat. Let sit covered for 10 to 15 minutes.

Jasmin Rice from Thailand*

There are both brown and white varieties, and cooking times vary.

General directions: Rinse if needed, and use 1 1⁄2 parts liquid to 1 part rice. Allow 15 minutes to cook.

* With Basmati and jasmin rice (and other aromatic rices), it is best to follow directions in specific recipes for the dish you are preparing.

Chef’s Tips

Never ever lift the lid when you’re cooking rice! Resist the temptation.

Try substituting the water you cook your rice in for stock or broth! Make it easy and simply add a bouillon cube for great flavour!

Have rice left over? Toss it in a soup or quickly stir fry with eggs, green onion and a bit of soy sauce for yummy fried rice!

Sushi Rice

Begin by rinsing the rice for more sticky results. The ratio of rice to water is approximately 1:1. Try cooking 2 cups of rice with 2 ¼ cups of water. If you can, let your rice and water sit for about 20 to 30 minutes before you cook it. You may find you get better results this way. If you don’t have a rice cooker, a saucepan with tight-fitting lid will work just fine. If you’re doing it that way, follow these steps:

  • Bring rice and water to a boil
  • Reduce heat to a simmer
  • Cover rice and water, and allow to cook for 10 minutes
  • Turn off heat and allow rice to steam for 20 minutes

While your rice is cooking, make your sushi vinegar. The below ingredients are for 2 cups of uncooked rice:

1/4 cup rice vinegar
2 tbsp sugar
1 tsp salt

Combine these ingredients in a small saucepan or microwave and heat them until the salt and sugar are dissolved. The idea behind the sugar is to lessen the tartness of the vinegar; the salt brings out the flavour of the vinegar while reducing the sweetness. Once your rice is cooked, place your rice in a rice-cooling bowl, for example a large casserole dish. Evenly sprinkle your sushi vinegar mix over your rice and, using a wooden spoon or spatula, mix the rice and vinegar well. (Try to avoid using metal, as it will change the flavour of the rice.) Be careful not to break the kernels of the rice or flatten as it won’t have the same look and feel to it. Once it’s well mixed, using a fan or a plate, fan the rice down to room temperature. By doing this, the rice will have the right glossy look while still being nice and sticky. If you don’t fan it, the rice’s hull won't remain as intact and kernels will break when you use it. At this point, your rice is ready to use.

For detailed instructions on how to make sushi, please click here.


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