Steaming White Rice
Steam white rice by using a tight-fitting lid to trap moisture, ensuring a 2:1 ratio of water to rice by volume. Once the water hits a boil, reduce the heat to the lowest setting possible and leave the lid undisturbed for 18 minutes, followed by a 5-minute rest off the heat to redistribute internal moisture.
The importance of the seal
Success depends entirely on your lid's ability to hold steam inside the pot. If your lid vents, cover the pot with a clean kitchen towel before clamping the lid down to trap every bit of vapor.
- Heavy-bottomed saucepan with a tight-fitting lid
- Fine-mesh strainer
- Fork
What goes in.
- 1 cuplong-grain white rice
- 2 cupscold water
- 1/2 tspkosher salt
The Passive Steam
Do not stir the rice while it cooks. Disturbing the grains releases starch, which results in a gummy texture instead of individual, fluffy kernels.
The method.
Rinse the grains
Place rice in a fine-mesh strainer and run cold water over it until the water flows clear. This removes surface starch that causes clumping.
Bring to a boil
Combine the rinsed rice, water, and salt in your saucepan. Bring to a boil over medium-high heat. As soon as you see bubbles breaking the surface, lower the heat to the absolute minimum setting.
Simmer
Cover the pot immediately. Cook for 18 minutes. Do not peek; the steam is your primary cooking agent.
Rest
Remove the pot from the heat source and let it sit, covered, for at least 5 minutes. This allows the remaining surface moisture on the grains to be absorbed fully.
Fluff
Remove the lid and use a fork to gently rake through the rice, lifting from the bottom to allow trapped steam to escape.
Other turns to take.
Aromatic Rice
Add a small piece of star anise or a smashed cardamom pod to the water before bringing it to a boil.
Fat-enriched
Add a tablespoon of butter or neutral oil to the pot before boiling to encourage individual grain separation.
When it doesn't go to plan.
If your rice is still crunchy after 18 minutes, add two tablespoons of water, replace the lid, and cook on low for another 3 minutes.
Always measure your rice and water using the same cup to maintain the consistent 2:1 ratio.
Avoid using glass lids if they have vent holes, as they lose too much pressure.
The ones that keep coming up.
Why does my rice stick to the bottom of the pot?
The heat was likely too high or the pot bottom is too thin. Use a heavy-bottomed pot to distribute heat evenly.
Can I use boiling water to start?
You can, but it makes the rice slightly stickier because it gelatinizes the starch on the surface of the grains more rapidly.
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