Steaming White Rice
Rice rewards patience and consistent heat. A heavy-bottomed pot is your best tool here because it holds steady warmth without creating hot spots that scorch the bottom layer.
Consistency is built in the preparation
Rinse your rice until the water runs clear to remove surface starch. If you skip this, the steam will be trapped by a gummy paste instead of circulating through the grains.
- Heavy-bottomed saucepan with a tight-fitting lid
- Fine-mesh sieve
- Fork
What goes in.
- 1 cuplong-grain white rice
- 1 1/2 cupswater
- 1/2 tspkosher salt
Leave the lid alone
Resist the urge to peek. Every time the lid is lifted, the steam pressure drops and the moisture content of your final grain changes.
The method.
Rinse
Place the rice in a fine-mesh sieve and run cold water over it, stirring with your fingers until the cloudy runoff turns clear.
Combine
Add the rinsed rice, water, and salt to the saucepan. Stir once to ensure the salt is distributed.
Boil
Place the pot over medium-high heat. As soon as the water reaches a full rolling boil, reduce the heat to the lowest possible setting and cover with the lid.
Steam
Set a timer for 18 minutes. Keep the pot covered the entire time.
Rest
Turn off the heat and let the pot sit, still covered, for 5 minutes. This allows the moisture to redistribute evenly.
Fluff
Remove the lid and use a fork to gently lift the grains, releasing trapped steam.
Other turns to take.
Aromatic Steam
Add a bruised stalk of lemongrass or a small knob of ginger to the water before bringing it to a boil.
Buttered Rice
Stir in a tablespoon of cold butter with the salt at the beginning for a distinct sheen and richness.
When it doesn't go to plan.
If your pot lid is loose, place a clean kitchen towel between the pot and the lid to create a tighter seal.
Always measure water and rice using the same cup to keep your ratios exact.
If the rice is still slightly crunchy after the resting period, add one tablespoon of water, cover, and steam on low for another 3 minutes.
The ones that keep coming up.
Why does my rice stick to the bottom of the pot?
The heat is likely too high, or you aren't using a heavy-bottomed pan. Even on the lowest setting, a thin pot can scorch the bottom layer.
Can I use boiling water to start?
Yes. If you add boiling water to the rice, the cooking time remains the same, but it reaches a simmer faster.
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