**A hard or chalky center usually means the rice is undercooked.** Rice needs moisture and sustained heat to soften throughout. Too little water, steam escaping from the lid, or water boiling away too quickly can leave the middle hard. Extra cooking time helps only while enough moisture remains. [USA Rice’s cooking guide](https://www.usarice.com/thinkrice/how-to/how-to-cook-rice)

To prevent it:

- Follow the directions for your particular rice. Brown rice takes substantially longer than white rice, and water requirements vary.
- Bring it to a boil, then cover tightly and reduce to a gentle simmer. Keep the lid closed during cooking.
- After cooking, let it rest covered for about 10 minutes before fluffing.

**To rescue a dry batch:** add about 2 tablespoons of water per cup of rice originally used, cover tightly, and heat very gently for 5–10 minutes. Then let it rest covered. If there is already water in the pot, continue the covered simmer. [Rouxbe’s troubleshooting guide](https://rouxbe.com/tips-techniques/376-troubleshooting-cooked-rice)

If the grains are **fully cooked but springy or firm throughout**, the rice type may explain why more water and time have little effect. Short-grain rice has some springiness, and parboiled rice stays firmer than ordinary white rice. Jasmine typically cooks soft and moist. [USA Rice’s variety guide](https://www.usarice.com/thinkrice/discover-us-rice/us-rice-varieties)

What kind of rice are you using, and are you cooking it on the stove or in a rice cooker?