Quick answer: Rinse the rice until the water runs clear, use about 1 part rice to 1.5 parts water for basmati, cook on a low heat with the lid on, then rest it off the heat for 5–10 minutes and fluff with a fork.
Sticky rice usually comes down to surface starch and too much water. Fix those two things and you’ll get light, separate grains — no rice cooker required.
Choose the right rice
For fluffy, separate grains, reach for a long-grain rice like basmati or ordinary long-grain. These are naturally lower in the sticky starches. Short-grain and pudding rices (and sushi rice) are meant to cling, so they’ll always be stickier no matter what you do. If you want fluffy and you’ve got short-grain, that’s the first thing to change.
Rinse off the surface starch
Put the rice in a sieve or bowl and rinse under cold water until it runs clear — usually three or four changes of water. This washes away loose starch that would otherwise make the grains gluey. Soaking basmati for 20 minutes afterwards is optional, but it helps the grains cook evenly and lengthen.
Get the water ratio right
Too much water is the most common cause of claggy rice. As a starting point:
| Rice | Rice : water | Approx. time |
|---|---|---|
| Basmati (white) | 1 : 1.5 | 10–12 min |
| Long-grain (white) | 1 : 1.75 | 12–15 min |
| Brown basmati | 1 : 2.25 | 25 min |
Measure by volume (a mug works fine) rather than guessing.
The absorption method
- Put the rinsed rice and measured water in a pan with a pinch of salt.
- Bring to the boil, then turn the heat to its lowest setting and put the lid on.
- Cook undisturbed for the time in the table above — no peeking and no stirring, which knocks starch out and makes it claggy.
- Take off the heat and leave it to stand, lid on, for 5–10 minutes.
- Fluff gently with a fork.
Why the rest matters
Resting lets the moisture redistribute evenly and the grains firm up, so they separate when you fluff them rather than collapsing into a sticky mass. Skipping the rest is the single most common reason perfectly cooked rice turns gluey at the last moment.
If it still sticks
- Too wet? Tip it into a sieve, drain, then return to the dry pan on a low heat, lid off, for a couple of minutes to steam off the excess.
- Catching on the bottom? Your heat was too high — use the lowest setting next time, or a heat diffuser.
Food safety: Don't leave cooked rice sitting out. Cool leftovers quickly (within an hour), keep them in the fridge, eat within a day and reheat only once until piping hot.
Food safety: Cool any leftover rice within 1 hour, refrigerate, use within 1 day and reheat only once until piping hot — cooked rice can grow harmful bacteria if left warm.