We Tested 6 Ways to Cook Rice — The Best Was Also the Easiest

This headline almost certainly refers to the famous “Pasta Method” or “Absorption Method with Excess Water,” which was popularized by food science experts and chefs like J. Kenji López-Alt and America’s Test Kitchen.

Here’s a breakdown of the methods they likely tested and why the winner is so celebrated.

The 6 Methods They Likely Tested:

1. The Standard Absorption Method (1:2 Ratio): The most common technique. Rice and water are combined in a pot, brought to a boil, then simmered covered until the water is absorbed. Risk: Can easily lead to gummy, uneven, or scorched rice if the ratio or heat isn’t perfect.

2. The Rice Cooker: The ultimate set-it-and-forget-it appliance. Result: Consistently good and hands-off, but requires a special appliance and doesn’t necessarily produce the best texture, just the most reliable.

3. The Pilaf Method: Rice is sautéed in oil or butter before liquid is added. Result: Creates flavorful, separate grains but requires more attention and can be tricky to get the liquid ratio perfect.

4. Boiling (Like Pasta): Rice is boiled in a large pot of salted water, then drained. Result: Extremely easy and almost foolproof for fluffy grains. The front-runner.

5. Oven-Baked: Rice and boiling water are combined in a baking dish and cooked in the oven. Result: Very hands-off and even cooking, but takes much longer and heats up the kitchen.

6. Steaming: Soaked or parboiled rice is steamed in a basket. Result: Excellent texture but requires special equipment and is more time-consuming.

The Winner: The Pasta Method (Boiling in Excess Water)

This method was crowned the best because it combines superior results with remarkable simplicity. It eliminates the biggest variable in rice cooking: the precise water-to-rice ratio.

Why It’s the Best & Easiest:

• Foolproof Texture: Because you cook the rice in an abundance of water, you can’t over-hydrate it. The grains swell to their perfect size and then stop, resulting in consistently separate, fluffy, and perfectly al dente grains every single time.

• No Guesswork: You don’t need to measure water precisely. Just use a large pot of salted water, like you would for pasta.

• Never Mushy or Burned: Since you drain the excess water away, there’s no risk of the rice becoming gummy at the bottom of the pot or burning.

• Perfect for Meal Prep: Draining the rice also rinses off excess surface starch, making the cooked rice less sticky. This is ideal for fried rice or grain bowls as it cools and stores beautifully without clumping.

How to Cook Rice Using the Winning “Pasta Method”

Ingredients:

• 1 cup long-grain white rice (like Basmati or Jasmine)

• A large pot of water (4-6 quarts)

• 1 tbsp salt (for seasoning the water)

Instructions:

1. Boil Water: Bring a large pot of water to a rolling boil and add the salt.

2. Cook: Add the rice to the boiling water and give it a stir. Cook, uncovered, for 10-12 minutes. Taste a grain around the 10-minute mark. It should be tender but still have a slight bite (al dente).

3. Drain: Pour the rice into a fine-mesh strainer or colander to drain all the water.

4. Steam (Optional but Recommended): Return the drained rice to the hot, empty pot. Place a clean kitchen towel under the lid (to absorb steam) and let it sit off the heat for 5-10 minutes. This allows the grains to firm up and become perfectly fluffy.

5. Fluff and Serve: Fluff the rice with a fork and serve.

Why This Method is a Game-Changer:

This technique completely decouples the cooking process from a fixed water measurement. The result is incredibly reliable, professional-quality rice that is almost impossible to mess up. It truly is the easiest path to perfect rice.