It usually takes 15–45 minutes to cook rice, depending on the type and cooking method.

Quick Scoop

Typical cook times (stovetop)

  • White long‑grain (standard table rice): about 15–18 minutes of simmering after the water boils.
  • White basmati or jasmine: about 15–20 minutes; basmati is even better if you soak it 20 minutes first.
  • Medium/short‑grain white (sticky or sushi‑style): about 15–18 minutes.
  • Brown rice: about 40–50 minutes because of the intact bran layer.
  • Parboiled/converted rice: about 20–25 minutes.
  • Wild rice: about 40–50 minutes.

Most white rice on the stove is “done” in around 15–20 minutes of covered simmer time, while brown and wild rice take roughly twice as long.

Quick doneness check

  • The grains should be tender with no hard center when you bite one.
  • The water should be fully absorbed; if there’s still liquid, keep cooking a few more minutes on low, covered.

Simple example (white long‑grain)

  1. Rinse 1 cup rice (optional but helps with excess starch).
  2. Add 2 cups water and a pinch of salt, bring to a boil.
  3. Cover, reduce to low, simmer 15–18 minutes.
  4. Turn off heat, rest 5–10 minutes, then fluff with a fork.

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