Steaming White Rice
Good rice shouldn't be mushy or hard at the center. It is about timing and heat control rather than guesswork.
Consistency is the objective
Use a heavy-bottomed pot with a tight-fitting lid to trap the moisture. If your lid vents steam, place a clean kitchen towel between the pot and the lid to create a better seal.
- Heavy-bottomed saucepan with a tight-fitting lid
- Fine-mesh sieve
- Fork
What goes in.
- 1.5 cupslong-grain white rice
- 2.25 cupswater
- 0.5 tspkosher salt
Resisting the urge to peek
The final ten minutes of resting off the heat are when the interior of the grain finishes cooking. Lifting the lid releases the pressure and results in unevenly cooked rice.
The method.
Rinse the rice
Place the rice in a sieve and run under cold water, swishing it with your hand until the water streaming out is clear, not cloudy.
Bring to a boil
Combine the rinsed rice, water, and salt in your pot. Bring to a boil over medium-high heat, uncovered.
Simmer
Once boiling, drop the heat to the absolute lowest setting. Cover the pot tightly.
Cook
Cook for 15 minutes. Do not remove the lid during this time.
Rest
Turn off the heat. Keep the lid on and let the pot sit undisturbed for 10 minutes.
Fluff
Remove the lid and use a fork to gently lift the rice, letting steam escape before serving.
Other turns to take.
Aromatic Rice
Add a single star anise pod or a two-inch piece of ginger to the water before boiling.
Buttered Rice
Stir in a tablespoon of cold butter with the salt before cooking for a richer finish.
When it doesn't go to plan.
If your stove runs hot, keep the pot slightly offset from the burner to prevent burning the bottom layer.
Always measure rice and water by volume using the same cup to ensure the ratio stays constant.
If you accidentally undercook the rice, sprinkle a tablespoon of hot water over the top and recover it for another 5 minutes on low.
The ones that keep coming up.
Why does my rice stick to the bottom?
The heat is likely too high, or you stirred the rice while it was simmering, which releases starch and creates a glue-like consistency.
Do I need to soak the rice?
For standard long-grain white rice, soaking is unnecessary, though it can shorten the cooking time by a few minutes.
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