Steaming White Rice
Good rice is defined by texture: each grain should stand apart rather than clumping into a paste. Once you master the steam, you stop relying on a timer and start relying on the weight of the pot.
Consistency is your primary ingredient.
Use the same measuring cup for both the rice and the water. If your pot lid does not fit snugly, wrap a clean kitchen towel under the lid to catch escaping steam.
- heavy-bottomed saucepan with a tight-fitting lid
- fine-mesh sieve
What goes in.
- 1 cuplong-grain white rice
- 2 cupscold water
- 1/2 tspsalt
The power of the lid
Never lift the lid during the final ten minutes. The pressure inside the pot is what cooks the center of the grain evenly without turning the bottom to mush.
The method.
Rinse the grain
Place the rice in a sieve and run cold water over it, tossing with your fingers until the water exiting the sieve turns from milky white to transparent.
Combine
Add the rice, water, and salt to your saucepan. Bring to a boil over medium-high heat.
Simmer
As soon as the water boils, reduce the heat to the lowest possible setting and place the lid on the pot immediately.
Steam
Let the rice cook undisturbed for 15 minutes. Check for steam holes in the surface of the rice; if present, the water has been absorbed.
Rest
Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the moisture to redistribute evenly through the grains.
Fluff
Remove the lid and use a fork to gently lift the rice, allowing the steam to escape before serving.
Other turns to take.
Buttered Rice
Stir in a tablespoon of cold butter immediately after the resting period to add a rich mouthfeel.
Aromatic Steam
Add a star anise pod or a strip of dried citrus peel to the water before bringing it to a boil.
When it doesn't go to plan.
If the bottom layer of rice is crunchy, your heat was too high or the lid was not sealed properly.
If the rice is too wet, the next batch needs 1/4 cup less water.
Always use cold water to start; starting with hot water can cause the outside of the grains to gelatinize before the inside cooks.
The ones that keep coming up.
Should I stir the rice while it cooks?
No. Stirring releases starch, which creates a gluey, gummy texture.
Can I use this method for brown rice?
Brown rice requires more water and a longer cooking time, usually 45 minutes; this method is specific to polished white grains.
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