Rice Cooking Time and Water Calculator
Choose the rice and how many people for the weight, the water, the simmering time and the standing time.
Answer
120g rice and 200ml water
What you need
What to do
- 1Rinse 120g of rice under cold water until the water runs clear.
- 2Put the rice and 200ml of water in a pan and bring to the boil.
- 3Turn the heat right down, put the lid on and simmer for 10 to 12 minutes without lifting the lid.
- 4Take it off the heat and leave it to stand, still covered, for 5 minutes. Fluff with a fork.
Next step
Worth knowing
- Rinse the rice in cold water until the water runs clear. That removes the loose starch that makes rice claggy.
- This is the absorption method: measured water, a tight lid, and no peeking while it simmers.
- Leave it to stand with the lid on after the heat goes off. That is when the last of the water is absorbed and the grains firm up.
- Fluff with a fork, never a spoon, or you will crush the grains.
- Cooked rice must be cooled quickly and refrigerated within an hour if you are not eating it straight away, and reheated only once until piping hot.
Source: Standard UK packet and cookery-school timings for boiled and steamed staples · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
The ratio matters more than the timing
Absorption cooking works because you give the rice exactly the water it can take up. Too much and it turns to porridge; too little and the grains stay hard however long you leave it.
Do not lift the lid
Every look lets out the steam that is doing the cooking. Set a timer, leave it alone and trust it.
The standing time is part of the cooking
Off the heat with the lid on, the residual steam finishes the grains and lets them firm up. Skipping it is the most common reason rice comes out wet.
Questions and answers
Questions about cooking rice
What is the correct water to rice ratio?
It depends on the type of rice, basmati, long grain, brown and risotto rice all take up water differently. Choose your rice type above for the exact ratio and simmering time rather than using a single rule for all rice.
Why does my rice need standing time after cooking?
The standing time, off the heat with the lid still on, lets the residual steam finish softening the grains and lets the moisture even out through the pan. Skipping it is the most common reason rice comes out wet or unevenly cooked at the bottom.
How much rice should I cook per person?
This depends on whether it is a side dish or the main component of the meal, so use a dedicated calculator to get the right dry weight for your group.
Should I rinse rice before cooking it?
Rinsing washes off surface starch and gives fluffier, less sticky grains, which matters most for basmati and jasmine rice. It is less important for risotto rice, where you want that starch to thicken the dish.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.