Steaming Rice in a Pot
Good rice shouldn't be mushy or crunchy. It is about managing the evaporation and heat retention of the pot to ensure each grain is distinct and fully cooked.
Control the steam
The lid must fit tightly to keep the steam inside. If your lid is loose, use a clean kitchen towel between the pot and the lid to create a better seal.
- heavy-bottomed pot with a tight-fitting lid
- fine-mesh sieve
- fork
What goes in.
- 1 cuplong-grain white rice
- 1.5 cupscold water
- 1/2 tspkosher salt
Keep the lid on
Opening the pot releases the pressure and moisture necessary to finish the interior of the grain. Trust the timer and leave it closed until the final step.
The method.
Rinse the rice
Place rice in a sieve and run under cold water, swishing with your fingers. Continue until the water passing through the sieve is clear rather than cloudy.
Combine
Add the rice, water, and salt to the pot. Stir once to distribute.
Bring to a boil
Place the pot over medium-high heat. Once the water begins to bubble vigorously, turn the heat to the lowest possible setting.
Simmer
Cover the pot immediately. Let it cook for 15 to 18 minutes. Look for small pinholes forming on the surface of the rice.
Rest
Remove the pot from the heat source and let it sit covered for 5 minutes. This allows the moisture to redistribute evenly through the grains.
Fluff
Remove the lid and use a fork to gently lift and separate the grains.
Other turns to take.
Aromatic Rice
Add a star anise pod or a strip of lemon zest to the water before boiling to infuse the grains.
Toasted Rice
Sauté the dry rice in a teaspoon of oil for two minutes before adding water for a nuttier finish.
When it doesn't go to plan.
If the rice is still firm after the rest, sprinkle a tablespoon of water over the top and cover for 3 additional minutes.
Use a pot that is just large enough to hold the rice; if the pot is too wide, the water evaporates too quickly.
Always measure rice and water by volume using the same vessel to keep your ratios consistent.
The ones that keep coming up.
Why is my rice sticking to the bottom?
The heat was likely too high. Use the lowest possible setting on your stove and ensure your pot has a heavy bottom to distribute heat evenly.
Can I use brown rice instead?
Brown rice requires significantly more water and longer cooking time; this method is specific to white long-grain rice.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe