The cooking ratio varies by rice type. For Basmati, it's typically 1:1.5 to 1:2 (rice to water). For Pulav and Biryani rice, it's around 1:1.75 to 1:2. For Khichdi rice, it's 1:3 to 1:4. Adjust based on preference and desired texture.

Rinse rice to remove excess starch. Use correct rice-to-water ratio. Bring water to a boil, add rice, cover, and simmer until water is absorbed. Avoid stirring. Let rice sit covered for a few minutes before serving.

Cooked rice can be stored in the refrigerator for 4-6 days in an airtight container. Cool completely before refrigerating. Reheat thoroughly to 165°F (74°C) before consuming. Avoid leaving rice at room temperature for too long to prevent foodborne illness.