Perfect rice depends on getting the water ratio and resting time right, while perfect pasta depends on salted water, a large enough pot and regular stirring. Tests by America's Test Kitchen and guidance from the National Pasta Association and Food Network show both staples tolerate more flexibility, and often less water, than many home cooks assume.
Why Rice Water Ratios Vary So Much
Recipes list wildly different water-to-rice ratios, but America's Test Kitchen traced the confusion to evaporation, not absorption. The outlet cooked 17 rice varieties — white, brown, red and black rice in short, medium and long grains — inside vacuum-sealed bags that prevented any water from escaping as steam. Every single variety cooked properly with a plain 1-to-1 ratio of water to rice.
On an open stovetop, extra water is needed only to replace what turns to steam, according to America's Test Kitchen. Brown rice needs a longer cooking time to break down its bran layer, which means more water is lost to evaporation — not that the grain itself absorbs more. How much extra water a home cook needs therefore depends on pot shape, how tightly the lid fits and how high the heat is, which is why America's Test Kitchen advises following a recipe's specific pan size and lid instructions rather than a single universal ratio.
Step-by-Step: Classic Stovetop Rice
Rinse the rice in a fine-mesh strainer until the water runs clear, to remove surface starch (Food Network).
Combine the rice and water in roughly a 2-to-1 ratio — 2 cups of water per 1 cup of rice — in a pot (Food Network).
Bring the water to a boil, then add a pinch of salt (Food Network).
Reduce the heat to low, cover with a tight-fitting lid, and simmer for about 18 minutes without lifting the lid or stirring (Food Network).
Turn off the heat and let the rice rest, covered, for 10 minutes so the steam can finish redistributing moisture (Food Network).
Fluff the rice with a fork before serving (Food Network).
An Oven Method for More Consistent Rice
America's Test Kitchen also tested baking rice instead of simmering it on the stove, arguing that an oven provides steadier, more even heat that behaves like a rice cooker. The method calls for rinsing the rice, boiling the cooking liquid separately with any aromatics, pouring the hot liquid over the rice in an 8-inch baking dish, and covering the dish tightly with a double layer of foil before baking. According to the outlet, white, brown and wild rice all cooked well this way, and starting with already-boiling liquid shortened the time in the oven.
The Official Rules for Cooking Pasta
The National Pasta Association's cooking guidance centers on giving pasta enough room to move. Using a large volume of water keeps noodles from clumping together, and salting the water is described by the association as essential for flavor, since pasta absorbs the water it cooks in.
Bring 4 to 6 quarts of water per pound of dry pasta to a rolling boil before adding the pasta (National Pasta Association).
Once the water is boiling, add about 2 tablespoons of salt per 4 quarts of water — salt is added after boiling begins, not before (National Pasta Association).
Add the pasta, stir, and wait for the water to return to a boil (National Pasta Association).
Stir occasionally throughout cooking and skip the oil, which the association says prevents sauce from clinging to the pasta later (National Pasta Association).
Taste the pasta before the package time elapses; it is done when it is al dente — firm to the bite, yet cooked through (National Pasta Association).
If the pasta will be cooked further in a sauce afterward, cut the package's suggested cooking time by about one-third (National Pasta Association).
Drain the pasta immediately once it reaches the desired texture (National Pasta Association).
Do You Really Need That Much Water for Pasta?
America's Test Kitchen tested cooking 1 pound of spaghetti in just 2 quarts of water — half the usual amount — and separately cooked 3 pounds of spaghetti in 6 quarts of water with 1½ tablespoons of salt. In both cases, the outlet reported the al dente results were indistinguishable from pasta cooked in the traditional larger volume of water. The tradeoff is that reduced-water pasta needs frequent stirring with tongs to keep the noodles from sticking, which is why America's Test Kitchen said it still prefers the traditional method when a large enough pot is available, simply to avoid the extra attention reduced water demands.
Water ratios at a glance
Food
Standard method
Lower-water alternative
Source
White rice (stovetop)
2 cups water per 1 cup rice, simmered covered about 18 minutes
1 cup water per 1 cup rice when no water can evaporate, e.g. a sealed bag
Food Network; America's Test Kitchen
Dry pasta
4 to 6 quarts of water per 1 pound of pasta
2 quarts of water per 1 pound of pasta, with frequent stirring
National Pasta Association; America's Test Kitchen
Common Mistakes to Avoid
Stirring rice while it simmers, which can make the grains gummy (Food Network).
Lifting the lid to check on rice, which lets steam escape before cooking finishes (Food Network).
Adding pasta before the water reaches a full, rolling boil (National Pasta Association).
Adding oil to pasta cooking water, which can keep sauce from adhering to the noodles afterward (National Pasta Association).
Assuming a large pot of water is mandatory for pasta — America's Test Kitchen found a much smaller volume works if the pasta is stirred often.
Questions
What is the correct water-to-rice ratio?
Food Network's standard stovetop method uses 2 cups of water per 1 cup of rice, simmered covered. America's Test Kitchen found the rice itself only absorbs water in a 1-to-1 ratio; any extra water in open-pot recipes is simply replacing what is lost to evaporation.
How much water do I actually need to boil pasta?
The National Pasta Association recommends 4 to 6 quarts of water per pound of dry pasta. America's Test Kitchen tested cooking 1 pound of pasta in just 2 quarts and got results it called indistinguishable from the larger-volume method, as long as the pasta was stirred frequently.
How much salt should go into pasta water, and when?
The National Pasta Association recommends about 2 tablespoons of salt per 4 quarts of water, added after the water comes to a boil, not before.
Should rice be rinsed before cooking?
Food Network's guide recommends rinsing rice in a fine-mesh strainer until the water runs clear, to remove surface starch and help the grains cook up fluffier.
Can rice be cooked in the oven instead of on the stovetop?
Yes. America's Test Kitchen described baking rice in a covered dish with boiling liquid poured over it, saying the oven's steady heat behaves similarly to a rice cooker across white, brown and wild rice.
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