You do not need a rice cooker to make good rice. You need the right ratio, a tight lid, and the discipline to leave it alone. Mushy or crunchy rice almost always comes from peeking and stirring.
Rinse first
Put the rice in a bowl or strainer and rinse under cold water until it runs mostly clear. This washes off surface starch that makes rice gluey and clumpy. For long-grain white rice, you want separate, fluffy grains, and rinsing is how you get there.
Ratio and simmer
- For most long-grain white rice, use about one and a half cups of water per cup of rice.
- Combine rice, water, and a pinch of salt in a pot and bring it to a boil.
- The moment it boils, drop the heat to the lowest setting and cover with a tight lid.
- Simmer undisturbed for about fifteen minutes. No stirring, no lifting the lid.
Rest, then fluff
When the time is up, take the pot off the heat but leave the lid on for ten more minutes. This resting step lets the moisture even out so the bottom is not wet and the top is not dry. Only then lift the lid and fluff gently with a fork, lifting rather than stirring. Different rices want different ratios, so adjust once and write down what works for the variety you buy.