You generally cook rice for about 15–20 minutes for white rice and 30–45 minutes for brown rice once the water is simmering and the lid is on, but it depends on type and method.

Quick Scoop: Typical Cook Times

On the stovetop (simmering, with lid)

  • Long‑grain white rice: 15–20 minutes after it comes to a simmer.
  • Basmati / jasmine: about 15–20 minutes; many guides suggest soaking basmati 20 minutes first for fluffier grains.
  • Short‑grain white (e.g., sushi/risotto base): around 18–25 minutes depending on dish.
  • Brown rice: 30–45 minutes; closer to 40–45 minutes for chewier whole‑grain texture.
  • Wild rice blends: roughly 40–50 minutes.

Basic idea: bring water and rice to a boil, stir once, then cover, reduce to low , and simmer until water is absorbed and the rice is tender. Let it rest 5–10 minutes off the heat, then fluff with a fork.

Easy Rule of Thumb

  • If you’re cooking plain white rice on the stove:
    • Use about 2 parts water to 1 part rice by volume.
* Start checking at 15 minutes; it’s usually done by 18–20 minutes.
  • For brown rice:
    • 2 to 2¼ parts water to 1 part rice.
* Expect around 40 minutes of covered simmering.

If it’s still a bit firm and there’s liquid left, keep the lid on and cook just a few minutes more. If the liquid is gone but the rice is hard, splash in a little hot water, cover, and steam a bit longer.

Approximate Times Table (HTML)

Rice type Water : Rice (by volume) Stovetop cook time (once simmering)
White, long‑grain 2 : 1 15–18 minutes
White, medium/short‑grain 1½–2 : 1 15–20 minutes
Basmati (white) 2 : 1 15–20 minutes (plus ~20 minutes optional soak)
Jasmine (white) 2 : 1 15–18 minutes
Brown rice 2–2¼ : 1 40–45 minutes
Wild rice 3 : 1 40–50 minutes
(Times above are for gently simmering rice in a covered pot on the stove.)

Very Simple Step‑By‑Step (White Rice)

  1. Rinse 1 cup of white rice in cold water until the water runs mostly clear (optional but helps texture).
  1. Add 2 cups water and a pinch of salt to a small pot, then add the rice.
  1. Bring to a boil, then immediately turn heat to low, cover tightly, and simmer.
  2. Cook 15–18 minutes without lifting the lid, until the water is absorbed and rice is tender.
  1. Turn off heat, let sit covered 5–10 minutes, then fluff and serve.

TL;DR: Most white rice is ready about 15–20 minutes after you lower the heat and cover it, while brown or wild rice takes roughly twice as long.

Information gathered from public forums or data available on the internet and portrayed here.