How to Steam White Rice
Steaming rice is less about measuring and more about the relationship between the starch and the steam. When treated with patience, the grains remain distinct, light, and tender rather than clumped or gummy.
Control the humidity inside the pot.
The lid must fit tightly to keep the steam trapped. If your lid is loose, place a sheet of parchment paper or a clean kitchen towel between the pot and the lid to seal the gap.
- Heavy-bottomed saucepan with a tight-fitting lid
- Fine-mesh strainer
- Fork
What goes in.
- 1 cuplong-grain white rice
- 1.5 cupscold water
- 0.5 tspkosher salt
Hands off after the simmer
Once you drop to a low heat, do not lift the lid. Opening the pot releases the pressure and moisture necessary to finish cooking the center of each grain.
The method.
Rinse the rice
Place the rice in a strainer and run cold water over it, tossing gently with your hand until the water exiting the strainer turns from cloudy to clear.
Bring to a boil
Combine the rinsed rice, water, and salt in your saucepan. Bring to a boil over medium-high heat, watching closely for the first bubbles to break the surface.
Simmer
Immediately turn the heat to the lowest setting. Cover the pot securely and set a timer for 15 minutes.
Rest
Remove the pot from the heat source but leave the lid on. Let it sit undisturbed for at least 5 minutes to allow the residual moisture to distribute evenly.
Fluff
Remove the lid and run a fork through the rice to separate the grains and release excess steam.
Other turns to take.
Aromatic Rice
Add a star anise, a cardamom pod, or a small knob of fresh ginger to the water before bringing it to a boil.
Fat-Enriched
Stir in a tablespoon of butter or coconut oil before covering the pot to add a glossy finish to the grains.
When it doesn't go to plan.
If the rice is still slightly crunchy after 15 minutes, sprinkle a tablespoon of hot water over the top, cover, and let it stand for 3 more minutes.
Avoid using a heavy ceramic lid that might rattle; if it rattles, it is losing steam.
Always measure rice after rinsing if you have a specific ratio preference; the grains absorb some water during the rinsing process.
The ones that keep coming up.
Why does my rice stick to the bottom?
The heat was likely too high for the simmer phase, or you moved the rice while it was cooking. Always use the lowest possible flame.
Can I use a different ratio of water?
1:1.5 is a standard starting point for long-grain rice, but older, drier grains may require a splash more water than freshly milled rice.
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