How Much Salt To Add To Rice

How much salt should you add to rice? The secret to salting rice lies in the proportion of water and rice. In most cases, one teaspoon of salt is sufficient to flavor a cup of rice in two cups of water. This is the ideal way for any kind of rice but there are things to be aware of.

Rice cooking can be daunting, particularly if you do not have cooking expertise. However, there are solutions available through rice cookers that can help with this.

How much salt do you need to add when you add salt to your diet? Are there machines for the same?

Sadly, no. Salting rice is a struggle for those trying to come up with the simplest formula that will perform every time. There is, however, an easy method to do it!

Learn more about adding salt to the rice and how to learn the fine art of cooking rice if you believe it’s impossible!

How Much Salt Should I Add To Rice?

Rice is a key ingredient in numerous delicious recipes. Cooking rice requires expertise and a sense of humor, which can be learned through experience and education.

If you’re planning to salt rice, you must first master how to cook it properly so that you don’t wind in a dish that is too salty and undercooked rice or unseasoned but cooked to a high degree.

The most effective method is an extremely simple rule of thumb: For every 1 tablespoon of rice, add two cups of water and 1 teaspoon of salt! This ratio will make a great base for any kind of rice.

Certain long-grain kinds of rice might cook slower and requires some salt, while other delicate grains cook more quickly, but they won’t need more salt.

Do not worry about it. However, these small things will become clearer and can be beneficial once you’ve mastered the art of cooking rice.

Little differences will not be a problem for a chef at home who is a causal source. If you use commercial rice grain suitable for daily use, you can apply the above formula to cook rice with no issue.

How to Cook Rice

We now have an easy and simple ratio to make delicious; simple rice. Let’s look at the steps you can cook the rice!


  • 1 Cup of rice that is raw
  • 2 cups water
  • 1 teaspoon of salt


  • The rice should be soaked at room temperature for approximately 15-30 mins. This process will result in beautiful bloomed rice. It will also help release starch that will help the rice more efficiently at absorbing salt.
  • We suggest you wash the rice at least three times following the soaking process and before cooking.
  • Put two cups of water in a small pan, then bring to a simmer. In the same pot, add salt, mixing until completely dissolving.
  • Pour in the rice, and let them cook, without stirring, on medium-high heat with the lid closed until the water is almost evaporated, or for 8-10 minutes.
  • Lower the heat and then check the rice by lifting certain portions from the edge of the pot to check whether there is the liquid left in the middle. The bottom should be able to hold just a little liquid.
  • The pot is covered with the lid, and simmer the rice for about 2 minutes at a very low temperature. This is essential because it allows the rice to cook with steam.
  • After the rice has been cooked, switch off the flame, lift the lid to let out the steam and allow the rice to rest for 5 minutes.
  • Serve hot and enjoy deliciously sweet and salted rice!

Other Questions Asked

After we’ve covered the ideal proportion of rice to salt, Here are some other related questions to the subject!

Do you need to salt rice once it’s been cooked?

No. This isn’t a good idea because it doesn’t adequately and appropriately salt the rice. You may end up overcooking it when you try to mix the salt into the rice once it is cooked.

Can I drain excess water from the rice after it’s been cooked?

No. If the rice is cooked thoroughly and the grains are divided, you can drain the excess water and then allow the rice to boil through steaming according to the recipe above.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.

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