I suck at Cooking rice. Please guide me to learn how to cook rice properly

I screw up rice every time I try to cook it. It comes out sticky or mushy or undercooked. I’ve soaked it and I believe I’m doing the right ratio. 2:1?
I have a rice cooker. So if it’s better to use that then I shall. Thanks for any tips and advice.
I’m using basmati by the way.
It’s something everyone I know can cook but perhaps I’m overthinking it.

  • Posted by: Tasha
  • August 14, 2020


MMH August 17, 2020
I’m usually not a fan of unitaskers but I love my rice cooker. I bought a small inexpensive one. I start the rice while I’m cooking and forget about it. It switches to a keep warm setting on its own. I always make the maximum quantity because we love the leftovers for friend rice or I freeze it for another meal. The rice comes out perfect every time.
Happygoin August 15, 2020
I’m so glad Lori thought to mention the idea to use the towel. I do that as well, and forgot to mention it. It works!
Lori T. August 15, 2020
Whenever possible, I soak my basmati rice for at least half an hour before I try to cook it. Once it is drained, I only add 1 1/2 cups water per cup of rice. During the soaking time, the rice will have absorbed water so adding more to the cooking will only end with gooey rice. I use a rice cooker as well, but if you don't want to do that- I suggest only bringing the pan to a boil, then reducing to a simmer until the water level is just below the top surface. At that point, turn off the heat, leave the cover on, and let it sit for 20 minutes. Then fluff, and cover with a towel for 5 minutes to absorb extra steam. Even in the rice cooker, I prefer to open the pot, fluff and cover with a towel for a short resting period. Since you have a rice cooker - that's what I'd use, and just reduce your cooking water.
Happygoin August 14, 2020
Basmati rice can come out sticky if not rinsed until the water it’s soaked in stays clear. This usually takes 3-4 changes of water.

If you have a Trader Joe’s near you, try their basmati. It’s the only basmati I’ll use. I find that, without any rinsing, it cooks up perfectly every time at a 2:1 water:rice ratio.
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