How to Cook Rice, Quinoa, and Other Grains Perfectly Every Time

The number one mistake with grains is lifting the lid to check. Leave it alone. For white rice, use a 1:1.5 ratio of rice to water, bring to a boil, reduce to the lowest heat, cover, and cook for 15 minutes undisturbed. Then turn off the heat and let it steam with the lid on for 5 more minutes. For brown rice, use 1:2 and cook for 40 minutes. For quinoa, use 1:2 and cook for 15 minutes.

Always rinse your grains before cooking (except quinoa that comes pre-rinsed) — this removes excess starch and prevents a gummy texture. Toast them dry in the pot for a minute before adding water for a nuttier flavor. The result should be fluffy, separate grains, not a sticky clump. Once you nail the ratio and the timing, cooking grains becomes completely automatic.