Can I Cook Rice in an Air Fryer? Here’s the Truth!

Yes! Use 1.25:1 water ratio, cook at 300°F for 30 minutes in a covered ovenproof dish. You’ll get fluffy cooked rice.

Ever wondered if your airfryer could replace your rice cooker? I tried it after mine broke, and honestly, I was shocked. The rice texture came out perfect, fluffy jasmine with zero sogginess. Here’s how this kitchen appliance hack actually works, plus fixes for every problem I hit along the way.

Here’s the recipe method I use every time with consistent cooking results.

What You’ll Need

• 1 cup of rice (jasmine, basmati, white, or long grain work best)
• 1.25 to 1.5 cups of water (depending on whether you rinse)
• A nonstick bowl or ovenproof dish that fits your airfryer basket
• Aluminum foil for the foil cover
• A pinch of salt (optional)

The Cooking Process

Step 1: Rinse Your Rice

I always rinse my rice under cold water until the cooking liquid runs clear. This removes excess starch and prevents soggy, clumpy results. For jasmine or basmati, rinse 2-3 times. If you skip this step, increase your water ratio slightly to 1.5:1 to account for starch absorption.

Step 2: Combine Rice and Water

Place your rinsed rice in the ovenproof dish. Add water using the 1.25:1 ratio (so 1.25 cups water for 1 cup rice). Add a tiny bit of salt if you want. The bowl size matters here—make sure there’s at least 1 inch of space at the top for steam retention and water evaporation.

Step 3: Cover Tightly with Foil

This is crucial for the steaming method to work. Cover your dish with foil and crimp the edges tightly. You’re creating a sealed container that traps moisture and heat. Without this, your rice will dry out and you’ll end up with burnt edges.

Step 4: Set Temperature and Time

Place the covered dish in your airfryer basket. Set the temperature setting to 300°F (149°C) and the cooking time to 30 minutes. No need for a preheat cycle—just start it.

Step 5: Let It Rest

When the timer goes off, don’t open the foil right away. Let the rice sit covered for 5 minutes. This resting period allows final moisture distribution and prevents undercooked rice in the center.

Step 6: Fluff and Serve

Remove the foil carefully (watch out for steam!). Fluff with a fork to separate the grains and improve rice texture. You should have perfectly fluffy, separated grains with good softness.

Based on my cooking experience and feedback from my test kitchen experiments, here are the issues people face most often—and how to fix them.

Why Is My Airfryer Rice Mushy?

This is the most common complaint I hear. Mushy rice usually means too much water or not enough heat circulation.

The fix: Reduce your water ratio to 1:1 if you’re using short grain rice, which naturally absorbs more cooking liquid. Also, make sure you’re rinsing your rice thoroughly. The starch on unwashed rice creates a gummy texture during gelatinization (when starch granules absorb water and swell).

In my case, switching from 1.5:1 to 1.25:1 water completely solved my sogginess problem with white rice.

My Rice Has Burnt Edges But Raw Centers

This happens when the temperature is too high or your cooking container sits too close to the heating element.

The fix: First, make sure your foil cover is completely sealed—no gaps. Second, if your airfryer has adjustable tray positions, place your bowl on the middle or lower position for better heat distribution. Third, try lowering to 280°F and extending cooking time to 35 minutes.

Some kitchen appliances run hotter than their settings suggest. If you consistently get burnt spots, your actual temperature might be 20-30°F higher than displayed.

Rice Is Still Hard and Undercooked

Not enough moisture or cooking time. This is especially common with brown rice or parboiled rice, which need longer to achieve proper texture control.

The fix: For brown rice, increase water ratio to 1.5:1 and extend time to 40-45 minutes. For white or long grain, add 2-3 tablespoons more water and cook an additional 5 minutes.

Also check your bowl—if it’s too shallow, water evaporates too quickly despite the foil packet seal.

Rice Sticks to the Bottom of My Bowl

This happens with inadequate airflow or when you skip the resting period.

The fix: Lightly spray or brush your nonstick bowl with oil before adding rice. After cooking, let it rest covered for the full 5 minutes—this allows steam to loosen any rice crust naturally. When you fluff, start from the edges and work toward the center.

Cooking Results Are Inconsistent

If your rice comes out perfect sometimes and terrible other times, the problem is usually measurement inconsistency or appliance use variations.

The fix: Measure your rice and water with the same measuring cup every time. Don’t eyeball it. Also, note that different airfryer models have different heat distribution patterns. A Ninja model might cook faster than a Cosori because of wattage and basket design differences.

Keep a quick note on your phone: “My [brand] works best at [temp] for [time].” After 2-3 attempts, you’ll find your sweet spot.

Can I Get a Crispy Rice Texture or Crisp Finish?

Yes! If you want a crispy bottom layer (like Persian tahdig), remove the foil in the last 5 minutes and increase temperature to 380°F. You’ll get a golden rice crust on the bottom with fluffy rice on top. It’s an amazing food hack for adding texture variety to leftover rice.

Safety Concerns: Is Covered Cooking Safe?

Absolutely, as long as your bowl is rated ovenproof and your foil doesn’t touch the heating element. Check your dish for an oven-safe symbol. Glass and ceramic are safest. Avoid plastic or non-heat-resistant materials—kitchen safety first.

Not all rice varieties perform equally. Here’s what I’ve learned from rice preparation experiments with different types.

Jasmine Rice (My Top Pick)

Jasmine cooks beautifully in an airfryer. It’s naturally fluffy and aromatic. Use 1.25:1 water ratio, 300°F for 28-30 minutes. Rice fluffiness is excellent, and you get that nice, slightly sticky texture that’s perfect for Asian meals.

Basmati Rice

Another winner. Basmati has long, thin grains that separate nicely. Use 1.25:1 ratio, 300°F for 30 minutes. Rinse extra thoroughly—basmati is starchier than jasmine. Great rice quality for Indian and Middle Eastern dishes.

White Long Grain Rice

The most forgiving option. Standard long grain is hard to mess up. Use 1.25:1 ratio, 300°F for 30 minutes. Perfect for meal prep and household cooking because it reheats well.

Brown Rice

Brown rice needs more time and moisture because of its bran layer. Use 1.5:1 ratio, 300°F for 40-45 minutes. Check at 40 minutes—if it’s still al_dente (firm to bite), add 2 tablespoons water and cook another 5 minutes.

Short Grain and Arborio Rice

These absorb more cooking liquid. Use 1:1 ratio, 300°F for 25-28 minutes. Short grain gets sticky (great for sushi or rice balls). Arborio works but won’t get that creamy risotto texture without constant stirring—this isn’t a true steaming process.

Parboiled Rice (Uncle Ben’s Style)

Already partially cooked, so it’s super easy. Use 1:1 ratio, 300°F for 20-25 minutes. Great for quick meal situations.

Let me be real—a dedicated rice cooker is better if you eat rice daily. But the airfryer wins in specific situations.

Use your airfryer when:

• You’re cooking a small portion (1-2 cups)
• You want a quick meal without pulling out another appliance
• You’re already using the airfryer for protein or veggies (one pot meal strategy)
• You need energy efficiency for occasional rice cooking
• You want to experiment with crispy rice recipes

Use a rice cooker when:

• You cook rice 3+ times per week
• You’re making large batches (4+ cups)
• You want perfect results every single time with zero attention
• You need the keep-warm function for home cooking flexibility

If you’re looking for the best rice cookers for daily use, we’ve tested dozens of models. For smaller kitchens, compact rice cookers like the Rice Robot deliver consistent results at an affordable price.

The stovetop method is still my go-to for really large quantities or when I’m simmering rice for specific dishes.

Yes, it does. Here’s what I’ve noticed with popular models.

Ninja Airfryer

Ninja models tend to run hot and have strong heat circulation. I reduce my temperature to 290°F and check at 28 minutes. The basket design creates excellent airflow, so rice cooks evenly. If you’re considering a Ninja model, check out our full Ninja Air Fryer reviews for detailed comparisons.

Cosori Airfryer

Cosori is more gentle. Stick with 300°F for the full 30 minutes. The square basket shape works great for rectangular baking dishes, giving you better portion control.

Instant Pot Airfryer Lid

If you’re using the Instant Pot airfryer attachment, you’re working with a different setup. Use the pot itself as your cooking equipment. Same ratio and temperature, but you might need 32-35 minutes due to the larger cooking container.

Breville Smart Oven Airfryer

This is more like a convection oven with an airfryer function. Cooking time may extend to 35 minutes, but you get more even results. The larger capacity is perfect if you’re cooking for a family.

Storing Your Cooked Rice

Transfer cooled rice to a sealed container within 2 hours. The USDA recommends storing leftover rice in the fridge for up to 3-4 days. For longer storage, freeze in portion-sized bags for up to 3 months.

Reheating in Your Airfryer

For leftover rice, this is actually brilliant. Spread cold rice in your ovenproof dish, sprinkle 1-2 tablespoons of water over it, cover with foil, and reheat at 300°F for 8-10 minutes. Shake or stir halfway through. You get better texture than microwaving.

Want crispy? Skip the foil and reheat uncovered at 350°F for 6-8 minutes. You’ll get delicious crispy bits.

Once you master basic rice, try these meal ideas:

Flavor additions: Add a bay lid, garlic clove, or chicken bouillon cube to the water before cooking.

One pot meals: Mix in frozen peas, corn, or diced veggies with your rice for a complete side dish.

Rice crust bowls: Make extra, refrigerate, then press cold rice into a thin layer and air fry uncovered at 380°F for 12 minutes. You get crispy rice bowls for burrito fillings.

Airfryer recipe hack: Use this as a base for fried rice. Cook rice, let it cool completely, then stir-fry ingredients in a cake tin or cooking tray at 375°F.

After cooking, some rice sticks to your bowl. Here’s my easy cleanup:

1. Fill the bowl with warm water immediately after emptying rice
2. Let it soak for 5-10 minutes
3. Wipe with a soft sponge—the moisture will have loosened everything
4. For stubborn bits, add a drop of dish soap and use a non-scratch scrubber

For your airfryer basket, wipe any water drips right away to prevent buildup. If you had a foil packet leak, clean the bottom tray with warm soapy water.

After months of testing and dozens of batches, here’s my honest take.

If you’re looking for an alternative method to traditional rice cooking, yes, it absolutely works. The cooking results are good, especially for jasmine and basmati. You get decent rice fluffiness, even cooking, and it’s genuinely convenient when you’re already using your airfryer for other meal hack purposes.

That said, it’s not magic. You need to pay attention to your water ratio, use proper temperature settings, and cover everything tightly. There’s a learning curve, especially with troubleshooting soggy or undercooked rice in your first few attempts.

But once you dial in your specific appliance use settings, it becomes a reliable step by step process. I use this recipe method 2-3 times a month now, usually when I’m cooking chicken or fish in the airfryer and want rice without turning on my stove.

The biggest benefit? Energy efficiency and the food texture options you can go from steamed to crispy in the same cooking equipment.

Can you cook raw rice in an air fryer without soaking?

Yes, you don’t need to soak. Just rinse to remove surface starch. Soaking can actually make rice too soft and increase your chances of a mushy outcome. The cooking process with proper heat and moisture works fine with unsoaked rice.

What is the best water to rice ratio for air fryer rice?

1.25:1 (water to rice) works for most white and long grain varieties. If you don’t rinse your rice, use 1.5:1. For brown rice, use 1.5:1. For parboiled rice, use 1:1. The ratio depends on how much starch is present and the rice quality.

Why does my air fryer rice come out mushy?

Too much water is the main reason. Try reducing to 1:1 ratio, especially for short grain rice. Also make sure you’re rinsing thoroughly—excess starch creates sogginess during the gelatinization process. Check your foil seal too; if steam escapes, condensation drips back down and over-hydrates your rice.

Can I cook basmati rice in an air fryer?

Absolutely. Basmati works great. Rinse it 2-3 times, use 1.25:1 water ratio, and cook at 300°F for 30 minutes covered with foil. The rice texture comes out fluffy with separated grains—perfect al_dente bite.

How do I prevent rice from sticking to the bowl?

Lightly spray or brush your ovenproof dish with oil before adding rice and water. After cooking, let it rest covered for 5 minutes—this moisture retention period helps steam loosen the bottom layer. Always use a nonstick bowl if possible.

Can I make fried rice directly in the airfryer?

Not from raw rice. But you can use this method to cook rice first, let it cool completely (or use day-old leftover rice), then toss it with vegetables, protein, and sauce in your airfryer basket at 375°F for 8-10 minutes, shaking every 3 minutes. It’s a fantastic food hack for easy meal situations.

I regularly test new cooking methods and airfryer models to keep this recipe experiment guide current. Drop a comment if you have questions about your specific kitchen appliance or rice preparation technique!