Cooking Rice/Quinoa
Prep time
Cook time
Total time
Simple, no-fuss, easy to cook, perfectly fluffy rice and quinoa
Recipe type: basics
  • 1 cup white rice (basmati, preferred) or white quinoa
  • 2 cups water
  • pinch of salt, optional
  1. Rinse rice/quinoa well and drain all excess water
  2. Optional: for quinoa, toast lightly in pot until excess water is dried off and quinoa becomes aromatic
  3. Add in 2 cups water (basically always a 2:1 ratio) tilting pot around to get all the rice/quinoa sticking to the side of the pot
  4. Optional: add a pinch of salt and swirl around
  5. Cover and turn heat on high until just boiling* (if you have a glass lid, you can just see it, otherwise wait until you hear it or just take a quick peak every few minutes)
  6. Once boiling turn to low (ALL the way low works just fine)
  7. cook for 15-20 minutes without opening the lid (15 for basmati rice and 20 for quinoa, but even this timing is forgiving)
  8. At the 15 or 20 minute mark, open the lid and use a fork to dig to the bottom of the pot and turn some of the rice/quinoa over. If it looks pretty wet give it a few more minutes. If it's dry, turn off the heat, fluff up the rice/quinoa with a fork and replace the lid for at least 5 minutes or until ready to eat.
*I have forgotten to turn down the heat for a while plenty of times... I just knock down the simmering time a bit, and it always seems to come out okay
**This looks like a lot of instructions, but doing it a few times will really solidify all these steps and it'll just feel like rinse, bring to a boil, simmer, done.
Recipe by Plant Bellies at