Rice Timer
Fluffy, perfect rice every time
Timers for white, brown, jasmine, basmati, and more. The right ratio and timing make all the difference.
White rice
18 min
Simmered with lid
Tip: Use 1:2 rice to water ratio
Brown rice
45 min
Simmered with lid
Tip: Use 1:2.5 rice to water ratio
Jasmine rice
15 min
Simmered with lid
Tip: Aromatic, slightly sticky
Basmati rice
18 min
Simmered with lid
Tip: Rinse before cooking for fluffy grains
Wild rice
50 min
Simmered with lid
Tip: Use 1:3 rice to water ratio
Sushi rice
20 min
Simmered then steamed
Tip: Let rest 10 min after cooking
Rice Cooking Times & Ratios
The two most common mistakes with rice: too much water and lifting the lid. Follow these ratios and times, and resist peeking until the timer goes off.
| Rice Type | Time | Water Ratio |
|---|---|---|
| White Rice | 15-18 min | 1 : 1.5 |
| Brown Rice | 40-45 min | 1 : 2.5 |
| Jasmine Rice | 12-15 min | 1 : 1.25 |
| Basmati Rice | 15-20 min | 1 : 1.5 |
| Wild Rice | 45-55 min | 1 : 3 |
| Sushi Rice | 18-20 min | 1 : 1.2 |
How to Cook Perfect Rice
Rinse the Rice
Rinse rice in cold water 3-4 times until the water runs mostly clear. This removes excess starch that makes rice gummy.
Use the Right Ratio
Measure both rice and water. Too much water = mushy rice. Too little = burnt bottom. The ratios above are your starting point.
Bring to Boil, Then Simmer
Bring water to a boil, add rice, stir once, then reduce to lowest heat and cover. Start the timer when you cover the pot.
Don't Lift the Lid
The steam is doing the work. Every time you lift the lid, you release heat and moisture. Trust the timer.
Rest Before Serving
When the timer ends, remove from heat and let sit covered for 5-10 minutes. Then fluff with a fork.
Rice Types Explained
Long Grain
Basmati, jasmine, regular white. Grains stay separate and fluffy. Best for stir-fries, pilafs, and curries.
Medium Grain
Calrose, arborio. Slightly sticky when cooked. Used for risotto, paella, and some Asian dishes.
Short Grain
Sushi rice, sticky rice. Grains cling together. Essential for sushi, rice bowls, and desserts.
Brown Rice
Whole grain with bran intact. Nuttier flavor, chewier texture, more fiber. Takes longer to cook.