Steaming Rice on the Stovetop
Rinse rice until the water runs clear, combine with water in a ratio of 1:1.5, bring to a boil, then cover and simmer on the lowest heat possible until the grains are tender and the water is absorbed.
The importance of the seal
The steam does the cooking, not the boiling water. Use a heavy pot with a lid that fits tightly to ensure the moisture stays inside.
- Heavy-bottomed saucepan with a tight-fitting lid
- Fine-mesh strainer
- Fork
What goes in.
- 1 cuplong-grain white rice
- 1.5 cupscold water
- 1/2 tspsalt
Hands off after the simmer
Resist the urge to lift the lid once the heat is lowered. Escaping steam equates to uneven, crunchy grains.
The method.
Rinse the rice
Place rice in a fine-mesh strainer and run under cold water, swishing with your hand until the runoff water transitions from milky to clear.
Bring to a boil
Combine rinsed rice, water, and salt in your saucepan. Place over high heat and bring to a boil uncovered.
Simmer
Once boiling, reduce heat to the absolute lowest setting. Place the lid on the pot and let it cook for 15 to 17 minutes.
Rest
Remove the pot from the heat. Let it stand, covered, for at least 5 minutes to allow the grains to firm up before fluffing with a fork.
When it doesn't go to plan.
If your lid is loose, place a clean kitchen towel between the pot and the lid to create a better seal.
Always use a fork to fluff the rice; a spoon will crush the grains and create a gummy texture.
Letting the rice rest after cooking is non-negotiable; it prevents the bottom layer from being wet and soggy.
The ones that keep coming up.
Why is my rice mushy?
You likely used too much water or the heat was too high, causing the rice to boil into a paste before the water could be absorbed.
How do I fix undercooked rice?
Add a splash of water, cover, and return to the lowest heat for another 3 to 5 minutes.
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