Steaming Long-Grain White Rice
Rice should be a reliable constant in your kitchen, not a source of anxiety. Once you master the steam-to-moisture balance, you will never need a dedicated rice cooker again.
Consistency starts at the sink.
Rinse your grains under cold water until the runoff is clear; this removes the excess surface starch that causes clumping.
- heavy-bottomed saucepan with a tight lid
- fine-mesh sieve
- fork
What goes in.
- 1 cuplong-grain white rice
- 1.5 cupscold water
- 1/2 tspkosher salt
Respect the lid
Never lift the lid during the cooking or resting phase. Every time you peek, you lose the trapped steam required to cook the rice through evenly.
The method.
Rinse the rice
Place rice in a sieve and run under cold water, moving the grains with your fingers until the water runs completely clear.
Combine
In the saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat uncovered.
Simmer
Once boiling, reduce the heat to the lowest possible setting and place the lid on the pot immediately.
Cook
Set a timer for 17 minutes. Do not touch the lid.
Rest
Remove the pot from the heat and let it stand, lid still on, for 5 minutes. This allows the moisture to redistribute evenly through the grains.
Fluff
Remove the lid and use a fork to gently rake through the rice to separate the grains.
When it doesn't go to plan.
If your stove burner runs hot on low, use a heat diffuser between the pot and the flame.
The 1:1.5 ratio works best for standard long-grain white rice; adjust slightly if using basmati or jasmine based on the package instructions.
If you see small steam holes forming on the surface of the rice right as the timer ends, it is perfectly hydrated.
The ones that keep coming up.
Why is my rice gummy?
You likely did not rinse the starch off, or you added too much water. Stick to the 1.5 ratio and ensure the water is cold.
Can I add butter?
Yes, stir in a teaspoon of butter or oil with the water before boiling to help keep the grains distinct.
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