How To Make Perfect Rice (The Technical Version)

Cooking rice may seem straightforward, but behind that simple pot of grains lies a world of science. How much water should you use? Should you rinse or not rinse? What about evaporation? These technical details can make or break your rice, turning it from clumpy and gummy to light and fluffy.

The truth is, perfect rice isn’t about luck or fancy gadgets—it’s about understanding how rice behaves as it cooks. Why does it absorb water in a precise ratio? How do evaporation and rinsing affect the final texture? If you’ve ever found yourself staring at a pot of rice wondering what went wrong, we’ve got the answers.

Let’s dive into the technical stuff you need to know to master this essential skill (and why the best way to learn is through a little trial and error).

Water Ratios – Why They’re Both Art And Science

If you’ve ever followed the cooking instructions on a bag of rice, you may have noticed that the suggested water-to-rice ratio can vary wildly. The truth? Science tells us that rice absorbs water at a 1:1 ratio by volume—yes, this holds true for nearly all rice types. But (and it’s a big “but”), other variables come into play that determine how much extra water you’ll need to get those perfectly fluffy grains.

Here’s what to consider:

• Evaporation: White rice cooks in about 18 minutes, during which roughly 1/4 cup of water will evaporate. If you’re cooking in a wider pot or need to leave the lid slightly ajar to prevent boiling over, evaporation will increase, and you may need up to 1/2 cup more water.
• Brown Rice: Because of its longer cooking time, you’ll need to account for even more evaporation. (And yes, it’s worth the wait—brown rice is delicious!)
• Washing Your Rice: If you rinse your rice, it absorbs water during the process. More on that below!

To Wash or Not to Wash?

Here’s a question that divides even the most passionate cooks: Should you wash your rice? Most experts agree that rinsing is a good idea. It removes surface starches (which can cause clumping) and any impurities from processing.

But there’s a twist. Washing your rice also adds water to it before cooking. If you rinse rice thoroughly, shake it well in a strainer, and let it drain for 10 minutes it gains about 15–22 grams of water per cup (about 1 tablespoon of water per cup of rice).

What does this mean for your rice game? If you’re rinsing, remember that your grains have already absorbed some water, and adjust your cooking water slightly to account for it. This tiny detail could be the difference between perfectly cooked rice and slightly gummy grains.

Finding Your Goldilocks Zone

Here’s the reality: There’s no universal formula for perfect rice because every pot, stove, and type of rice is slightly different. This video by Dan Souza of America’s Test Kitchen walks through the topic of rice and ratios. But there is a starting point.

1. Start with a 1:1 water-to-rice ratio by volume.
2. Add 1/4-1/2 cup “extra” water to account for evaporation (wider pots need more water than smaller pots).
3. Adjust as needed in future batches based on your results.

And don’t forget the steam! After cooking, let your rice sit (with the lid on) for about 10 minutes. This helps the grains firm up and finish absorbing any remaining water.

Bonus Method: The Pasta Trick

If all this talk of ratios and evaporation feels like too much, there’s another way: Cook your rice like pasta.

1. Bring a large pot of water to a boil.
2. Add your rice (no rinsing needed for this method).
3. Cook until the rice is tender (about 12 minutes for white rice, longer for brown).
4. Drain and serve.

This method is foolproof for those days when you just need a no-stress solution!

A Rice Worth Perfecting: Tamaki Haiga

Speaking of rice, let me introduce you to Tamaki Haiga Rice—the star of our shop. If you haven’t tried this unique variety yet, you’re in for a treat.

“Haiga” is the Japanese word for “rice germ,” and that’s what makes this rice so special. It’s a short-grain Koshihikari rice that’s been carefully milled to retain its nutrient-rich germ layer. The result? A grain that’s tender like white rice but with the nutty flavour and nutrition of brown rice.

Tamaki Haiga cooks quickly and consistently, making it a dream for weeknight dinners or special meals alike. It’s also incredibly versatile—perfect for rice bowls, sushi, or even just a simple side with butter and salt.

We’ve just received the 2023 new crop of Tamaki Haiga Rice, and it’s as beautiful as ever. Grab a bag while it’s in stock—this rice always sells out fast!

Final Thoughts

Making perfect rice doesn’t require a rice cooker or years of practice. It’s about knowing your tools, your ingredients, and your preferences. Whether you rinse or don’t, stick to the stovetop or go for the pasta method, the key is finding what works for you.

And if you’re cooking with Tamaki Haiga, you’re already halfway to a truly special bowl of rice.

Ready to try Tamaki Haiga for yourself? Shop the new crop here, and let us know how you’re cooking your rice—tag us on social media with your creations!