Steamed White Rice
Rice shouldn't be mushy or clumped together. When treated with a steady hand, each grain stands apart with a clean texture.
Rinse until the water runs clear.
Surface starch makes rice gluey; washing it is the most important step for clean, distinct grains.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh strainer
What goes in.
- 2 cupslong-grain white rice
- 3 cupswater
- 1/2 tspkosher salt
Resist the lid
Once the heat is lowered, the lid must stay on. Lifting it releases the steam pressure needed to cook the center of the grains evenly.
The method.
Rinse
Place rice in a mesh strainer and run under cold water. Use your hand to agitate the grains until the water dripping from the strainer runs clear rather than milky.
Combine
Add the drained rice, water, and salt to the pot. Stir once to distribute.
Boil
Place over medium-high heat. As soon as you see a rolling boil, immediately turn the burner to its lowest setting.
Steam
Cover the pot tightly. Set a timer for 18 minutes. Do not remove the lid.
Rest
Turn off the heat and slide the pot to a cool burner. Let it rest, covered, for 5 minutes. This allows the remaining moisture to redistribute.
Fluff
Use a fork to gently rake through the rice to separate the grains.
Other turns to take.
Aromatic Rice
Add a single star anise or a two-inch piece of ginger to the water before boiling to infuse the grains.
When it doesn't go to plan.
If your stove runs hot, use a heat diffuser under the pot to prevent the bottom layer from scorching.
If the rice is still too firm after the resting period, sprinkle a tablespoon of water over the top and recover for 3 minutes off the heat.
Use a pot large enough that the rice only occupies the bottom third; if the pot is too small, it will boil over.
The ones that keep coming up.
Why is my rice mushy?
You likely added too much water or the heat was too high, causing the starch to break down before the water evaporated.
Can I use a different ratio?
Varieties like jasmine or basmati may require slightly less water. Start with 1:1.5 and adjust based on how firm you prefer the finished grain.
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