Cooking rice might seem simple, but getting it just right can be surprisingly tricky; sometimes it's too dry, and sometimes it's too mushy. Fortunately, mastering perfect rice is totally doable with a few smart techniques. Here, we've gathered together our favourite tips that take the guesswork out of cooking rice, so you can get fluffy, delicious results every time – whether you're making biryani, risotto or paella.

Click or scroll through our gallery to discover 29 must-know tips for cooking rice – counting down to the most essential of all. 

Packed with flavour and wonderfully filling, Anglo Indian dish kedgeree makes a fabulous weekend brunch. To make a speedy version, separately boil four eggs, 10.6oz (300g) frozen peas and 8.8oz (250g) long-grain rice. Heat a splash of oil and 1.1oz (30g) butter in an oven-proof pan and add in a chopped onion, 2 tsp mild curry paste and 1 tsp cumin seeds, frying until softened. Add in the rice, peas and a tin of drained tuna, mix well and bake in a low oven for 20 minutes, stirring occasionally. Serve immediately with fresh parsley, lemon juice and the roughly chopped eggs.  

Did you know that wild rice isn't wild, and that it isn't technically rice – it's actually an aquatic grass? Nevertheless, it's a wholegrain that's high in fibre and protein, and it has a delicious nutty, smoky flavour when cooked correctly. It's also gluten-free. For the best results, simmer it in double the volume of water to rice for about 40 minutes, until the grains have popped. Any less than this, and it'll be chewy and hard to digest. 

Tired of toast in the morning? Give congee a try. This comforting meal is essentially rice porridge, and it’s eaten all over Asia – usually for breakfast. It’s relatively easy to make a basic congee base that you can add meat and other proteins to. For a few servings, add 8.8oz (250g) washed long-grain rice, 56fl oz (1.6l) chicken or vegetable stock, a sprinkle of salt and a 2.5cm (1in) piece of peeled, sliced ginger to a pan. Bring to the boil, then reduce to a low simmer and cook for around an hour, stirring occasionally to avoid sticking. Once ready, add your toppings of choice (think spring onions, soy sauce and sesame seeds).

Sticky or glutinous rice is a type of chewy, filling rice that’s popular in Asia, where it’s served with both sweet and savoury dishes. The crucial step to getting it right is a long soak in water. Fill a cup with sticky rice and pour it into a shallow container, then add twice the volume of water; stir it well, then leave it for an hour. Stir the rice again, cover the container with cling film, then cook on high in the microwave for 10 minutes. Remove the cling film and leave the rice to stand. For a sweet treat, infuse the cooked rice with a warmed coconut milk and sugar mixture and serve it with slices of mango.

Comfort food doesn't get better than a bowl of rice pudding. Wash 3.5oz (100g) short-grain pudding rice, pour it into an ovenproof dish, cover it with 23.6fl oz (700ml) milk, then cook it for around two and a half hours in a low oven. You can add in sugar to taste. Warming spices such as cinnamon, cardamom and nutmeg would also be a welcome addition – and the same goes for dried fruits such as sultanas and raisins.

Bored of plain steamed rice? Try baking your rice instead – you could try an oven-baked risotto or a traybake. For a hassle-free baked risotto, simply select an ovenproof pan, fry off your choice of vegetables and proteins, add your desired flavourings, tip in your risotto rice, then cover the mixture with stock (a mix of stock and passata is nice, too). Transfer your risotto to a medium oven with the lid on and bake it for around 40 minutes, stirring halfway through.

The result of natural pollination between cultivated white rice and wild rice, Camargue red rice is a lesser-known rice variety that's grown in southern France. It has a nutty flavour, which makes it perfect for adding to salads. Cook it in a large pan of boiling salted water for about 30 minutes. It will still have a bite to it, but that's part of the appeal of this distinctively chewy rice.

Why not have a go at making a simple version of sushi at home? The main thing to be aware of is getting the rice right – you need to rinse it in cold water until it runs clear, then combine two parts rice and three parts water in a saucepan. Bring it to the boil, cover it with a lid and cook it for about 10 minutes, until the rice is tender. Stir through a rice vinegar and sugar mix, then cool the rice quickly by spreading it out on a tray. Now you can start experimenting with making your own hand rolls, nigiri and sushi bowls.

Paella recipes vary throughout Spain; however, it's typically flavoured with paprika and saffron and packed with meat, vegetables and seafood. Calasparra and bomba rice are great options for paella, as they absorb liquid well. For an easy, seafood-studded recipe, fry off an onion, then add 1 tsp each smoked paprika, your choice of herb (thyme works nicely) and 10.5oz (300g) paella rice. Stir in a standard can of chopped tomatoes and 30.4fl oz (900ml) chicken stock and cook, uncovered, for 15 minutes. Stir every now and then, until the rice is mostly cooked and there’s a little liquid still left, then add your choice of frozen seafood. Simmer for five minutes, then serve with fresh lemon and parsley.

There are a few fuss-free recipes where rice is cooked in stock along with meat, fish and vegetables. Jambalaya is a great example – and, happily, it’s pretty hard to get this Creole favourite wrong. Try a simple version by sautéing chopped onion and red peppers in a frying pan until soft. Add a crushed garlic clove, 2 tsp each paprika and cayenne pepper, 1 tbsp Cajun seasoning and 6.2oz (175g) long-grain rice, stirring for 30 seconds until the rice is coated in the spices. Add 14.1fl oz (400ml) vegetable stock and a standard can of crushed tomatoes. Cover and simmer for 15 minutes, or until the liquid has absorbed. You can also add in seafood and meat (think chicken and sausage) as desired.  

If you want to add bulk to a soup or stew – or if you simply need to thicken it up – rice is the perfect ingredient to stir in. This nourishing grain will add volume to the dish, making it heartier and more filling. Simply tip your chosen rice into the pan and simmer it in the liquid until tender. 

You can reheat leftover risotto, but it may lose some of its original creaminess. Worry not, though, as cooked risotto can be turned into tasty arancini. These delicious deep-fried risotto balls originate from Sicily and are a popular street food snack across the island. Happily, they're relatively easy to make at home. First, roll your leftover risotto into small balls. Dip them first in white flour, then in a mix of beaten egg and milk, and finally in breadcrumbs, coating them well. Deep fry the balls until golden and piping hot throughout. You can stuff your arancini with cheese for an oozy centre, or try air frying them for a healthier alternative. 

Did you know you can actually freeze cooked rice? In fact, some say it’s better to do this than it is to refrigerate it. Cool the rice down as quickly as possible by spreading it onto a baking sheet, then wrap it in cling film and freeze it. Label the rice with the date and ensure you consume it within a month. When you want to eat it, unwrap it, place it in a bowl and microwave it for a few minutes until steaming and heated all the way through. 

If you want to liven up your rice a touch, throw in some fresh herbs and seasonings for an extra burst of flavour. Choose leafy herbs like coriander, parsley and basil, and add in a squeeze of fresh lemon or lime juice for good measure. Coriander and lime rice works brilliantly in burritos or as the base of a taco bowl.  

If you're looking to add flavour to your plain white rice, coconut is a tasty option. To make coconut rice, cook jasmine or basmati rice in a mix of half water and half coconut milk, using double the quantity of liquid to rice. Bring to the boil, reduce to a simmer, then cover and cook for around 15 minutes, until the liquid has been absorbed. Take the rice off the heat, keep it covered and leave it for five minutes to steam. Eat your coconut rice plain or add some chopped coriander and finely chopped lemongrass and serve it with a Thai curry or stir-fry.

If you’ve got a packet of brown rice stashed in your cupboard but usually opt for white as it’s quicker and easier to cook, don’t be put off. Soak brown rice in water overnight, and you’ll reduce the amount of time it takes to cook considerably – plus, it’ll be more easily digestible. Add it to salads, serve it with stir-fry dishes or use it as the base for a nourishing, vegetable-packed rice bowl. 

To enhance the flavour of your rice without adding anything to it, try toasting the dry grains in a lightly oiled pan for a minute or so until they're lightly browned – then boil, simmer or steam your rice as normal. Doing this will intensify the taste of your rice, giving it a nutty flavour. It’ll help it cook a touch quicker and stop it from clumping together, too. 

Even if you're serving plain rice as an accompaniment to a dish, it’s still worth giving it a flavour boost by cooking it in stock. For an aromatic touch, add a bay leaf, a sprig of rosemary and some grated ginger or garlic to the pan – or try crushed cardamom pods, a stick of cinnamon or some nigella seeds for a hint of spice. Using homemade chicken stock will, of course, elevate your rice even further.

A rice cooker is an incredibly useful kitchen gadget to have. You won’t ever have to worry about over- or undercooking rice again, as this appliance produces perfectly fluffy steamed rice every time. You can add in other ingredients, too – think dried beans, tofu, vegetables and seasonings – to make a one-pot rice cooker meal.

A handy tool to have in your utensil drawer is a rice paddle. Rice paddles are usually plastic (though you can also get bamboo ones) and, while they look rather flimsy, they’re great for mixing and scooping fluffy rice without breaking up or squashing the grains. If you’re using a rice cooker, this utensil is essential, as it’ll help keep the non-stick coating on the pot clean and free from scratches.

There are a few simple rules for nailing a great risotto. The dish takes around 25 minutes from start to finish, so it's a brilliant midweek meal – but it does require patience. Firstly, buy the best quality Italian risotto rice you can – cheaper rice will break down and become soggy. Next, don't leave it alone; constant stirring releases the starch in the grain and ensures a creamy result. You should also make sure you add your hot stock a little at a time.

It’s really easy to make too much rice – however, to reduce waste, keep in mind that the recommended portion size is around 2.6oz (75g) per person, which works out at around half a cup. If the grain is the main component of your meal (a fried rice dish, for example), you may want to increase this slightly.

One of the best – and tastiest – ways to use up leftovers is by making fried rice. You can throw in whatever you have to hand; shredded roast chicken, vegetables, seafood and strips of steak all work well. Spice it up with your choice of seasonings, add a splash each of fish sauce and soy sauce, and top your rice with a boiled egg for good measure. 

It's important to pick the right grain for the job. Long-grain rice is the best all-rounder, basmati is great for curries and biryanis – and jasmine rice goes well with Southeast Asian dishes. Medium-grain rice types, such as bomba and arborio, are best used in paellas and risottos, respectively. There's also short-grain rice, which includes sushi rice and the type of rice you'd use to make a classic rice pudding.

Rice is a common source of food poisoning because of Bacillus cereus bacteria. Room-temperature rice is a breeding ground for these bacteria, so cooked rice needs to be cooled quickly (within an hour). If you're pre-cooking rice for a stir-fry, for example, run it under cold running water until it's thoroughly cold, then store it, covered, in the fridge. Reheat it within 24 hours and make sure it's piping hot throughout.

This method for cooking perfect basmati or white long-grain rice works every time. Simply add double the volume of water to rice – if you have 4oz (100g) rice, add 8fl oz (200ml) of water, for example. Bring the water to the boil with a pinch of salt, then turn it down to a very gentle simmer and cover your pan with a lid. After around 15 minutes, the water should have absorbed, and you can take the pan off the heat. Leave the lid on for five to 10 minutes, then fluff the rice up with a fork. You can use the same method for wholegrain rice, but it'll take closer to 30 minutes to cook.

White rice keeps for a long time, but it's best to decant it out of the packet and store it in a sealed container, out of direct sunlight and in a cool place. Wholegrain and brown rice have a higher oil content, so it's best to use them within three months of purchase. If your rice smells musty or oily, throw it away. If you don't use wholegrain rice often, buy it in small quantities to avoid waste.

As a general rule, most rice varieties should be washed before cooking. This is an integral step for styles like sushi rice and basmati, as it removes some of the starch and cleans the rice – you can either rinse the rice in a sieve under running water or place the grains in a bowl of water and gently agitate the water, repeating until it runs clear. There are some exceptions to the rule; risotto rice doesn't need washing, as you want to keep as much starch in it as possible. 

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Last updated by Lottie Woodrow.