How to Steam Perfect White Rice
Rinse the starch off your rice until the water runs clear, then combine one part rice to one-and-a-half parts water in a heavy-bottomed pot. Bring to a boil, drop the heat to the lowest setting, and keep the lid sealed tight until the grains are tender and the water is absorbed.
The steam is the engine
The most common mistake is lifting the lid to peek, which lets the steam escape and ruins the texture. Trust the timing and keep the seal intact.
- Heavy-bottomed saucepan 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
Removing Surface Starch
Rinse the rice under cold water until the cloudy runoff turns clear. This prevents the grains from clumping together into a gummy paste.
The method.
Rinse the rice
Place rice in a fine-mesh sieve. Run cold water over it, tossing with your fingers until the water streaming out the bottom is transparent.
Combine and boil
Put the rinsed rice, water, and salt into your pot. Set to medium-high heat. Wait for the water to reach a rolling boil.
Simmer
As soon as it boils, turn the heat to the absolute lowest setting and cover with the lid. Do not touch it for 18 minutes.
Rest
Remove the pot from the heat and let it sit, covered, for another 5 minutes. This allows the moisture to redistribute evenly through the grains.
Fluff
Remove the lid and gently rake a fork through the rice to separate the grains without crushing them.
Other turns to take.
Buttery Rice
Add a tablespoon of unsalted butter to the water before bringing it to a boil for a richer finish.
Aromatic Rice
Drop a star anise or a smashed clove of garlic into the water while it steams.
When it doesn't go to plan.
If your lid is loose, place a folded kitchen towel between the pot and the lid to create a tighter seal.
If you find the rice is too firm after resting, add a tablespoon of water, cover, and steam on low for 3 more minutes.
Measure your water accurately; a standard measuring cup is necessary here to maintain the correct ratio.
The ones that keep coming up.
Can I use boiling water to start?
Starting with cold water is more forgiving as it allows the rice to hydrate gradually as the temperature rises.
Why did my rice burn on the bottom?
Your heat was likely set too high. Use the smallest burner on your stove and the lowest setting to ensure the bottom grains don't scorch before the top grains finish steaming.
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