Steamed White Rice
Proper steamed rice is the result of rinsing away surface starch until the water runs clear and using a precise ratio of water to grain to ensure individual, fluffy kernels rather than a gummy mass. Once the water is absorbed and the steam has finished the cooking process, the rice must rest undisturbed to firm up before serving.
Consistency starts at the sink.
If you skip the rinse, the starch clinging to the grain will turn the pot into porridge. Use a heavy-bottomed pot with a tight-fitting lid to trap the moisture.
- fine-mesh sieve
- heavy-bottomed pot with a snug lid
- fork
What goes in.
- 2 cupslong-grain white rice
- 3 cupscold water
- 1/2 tspkosher salt
Don't skip the idle time
After the heat is turned off, the rice is still cooking in its own trapped steam. Leaving the lid closed for ten minutes allows the moisture to redistribute evenly through the grains, preventing a soggy bottom.
The method.
Rinse the grains
Place the rice in a fine-mesh sieve and run cold water over it. Agitate the grains with your fingers until the runoff water changes from opaque white to clear.
Combine and boil
Add the rinsed rice, water, and salt to the pot. Bring the water to a boil over medium-high heat. Do not cover it yet.
Simmer
As soon as the water boils, turn the heat to the lowest setting and cover with the lid. Let it simmer gently for 15 minutes.
The rest
Turn off the heat completely. Keep the lid on. Leave the pot on the burner for 10 minutes. Do not peek.
Fluff
Remove the lid and use a fork to gently lift and separate the grains. Serve immediately.
Other turns to take.
Aromatic Rice
Add a star anise pod or a two-inch piece of ginger to the water before bringing it to a boil.
Toasted Rice
Sauté the dry, rinsed grains in a tablespoon of butter or oil for two minutes before adding the water.
When it doesn't go to plan.
If the rice feels too firm, add one tablespoon of hot water, cover, and let it sit on the warm burner for an additional five minutes.
Use a glass lid if you have one; it lets you check if the water has been absorbed without breaking the steam seal.
Do not stir the rice while it simmers; stirring releases starch and causes clumping.
The ones that keep coming up.
Why did my rice stick to the bottom?
The heat was likely too high or the pot didn't have a heavy enough base to distribute the temperature evenly. Stick to the lowest possible flame.
Can I use brown rice with this method?
No. Brown rice requires more water and significantly longer cooking times because of the intact bran layer.
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