Steaming White Rice on the Stovetop
Rice should be tender and distinct, not a clumpy mash. The difference lies in washing away the surface starch and leaving the steam to finish the work.
Watch the water, not the clock.
Your stove's lowest setting and the tightness of your pot lid are the variables that matter most. Avoid lifting the lid while it steams.
- Heavy-bottomed saucepan with a tight-fitting lid
- Fine-mesh strainer
- Fork
What goes in.
- 1 cuplong-grain white rice
- 1.5 cupscold water
- 0.5 tspfine sea salt
Let it sit
The ten-minute rest off the heat allows the moisture to distribute evenly through the grains. If you skip this, the bottom will be soggy and the top will be underdone.
The method.
Rinse the rice
Place the rice in a strainer under cold running water. Agitate the grains with your hand until the water draining from the bottom is completely clear, not cloudy.
Bring to a boil
Combine the rinsed rice, water, and salt in your saucepan. Place over high heat and bring to a boil uncovered.
Simmer
Once boiling, immediately reduce the heat to the lowest possible setting and place the lid on firmly. Set a timer for 15 minutes.
Rest
Turn off the heat completely. Leave the pot on the burner with the lid on for 10 minutes. Do not peek.
Fluff
Remove the lid and use a fork to gently rake through the rice, lifting the grains to release the remaining steam.
Other turns to take.
Buttered Rice
Stir in a tablespoon of cold butter after the rest period for a richer finish.
Aromatic Rice
Add a star anise pod or a strip of dried citrus peel to the water before bringing to a boil.
When it doesn't go to plan.
Use a pot with a clear glass lid if you are nervous; you can watch the water level without breaking the seal.
If the rice is still too firm after the rest, add a tablespoon of water and cover for another three minutes on low.
Always measure rice and water by volume, not weight, to keep the ratio consistent.
The ones that keep coming up.
Why is my rice mushy?
You likely used too much water or the rice sat in the steam for too long after being cooked. Ensure your heat is truly at its lowest.
Can I use jasmine or basmati?
Yes, but they may require slightly less water. Start with the 1:1.5 ratio and adjust based on your preference for firmness.
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