Steamed White Rice
Good rice is defined by individual, distinct grains rather than a mushy mass. A brief rest period after cooking allows the moisture to redistribute evenly throughout the pot, ensuring the bottom layer is as fluffy as the top.
Consistency is in the rinse
If you skip washing the rice, the extra surface starch will turn the finished product into a gluey paste. Use a fine-mesh sieve or a bowl, and don't stop until the water is completely transparent.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh sieve
- Fork
What goes in.
- 2 cupslong-grain white rice
- 3 cupscold water
- 1/2 tspkosher salt
Keep the lid sealed
Once you turn the heat down, do not lift the lid for any reason. The trapped steam is what cooks the rice; letting it out forces the bottom to burn while the top remains raw.
The method.
Rinse the rice
Place the rice in a sieve and run under cold water, swishing it with your hand until the water flowing through is clear.
Boil
Combine rice, water, and salt in the pot. Bring to a boil over medium-high heat. As soon as you see bubbles, turn the heat to the lowest possible setting.
Simmer
Cover the pot tightly and cook for 15 minutes. Check by tilting the pot; if you see water pooling, it needs another minute.
Rest
Remove the pot from the burner, keep the lid on, and let it sit for 10 minutes. This finishes the steaming process.
Fluff
Use a fork to gently lift the rice, starting from the edges toward the center, to separate the grains.
Other turns to take.
Aromatic Rice
Add a single star anise or a bruised cardamom pod to the water before boiling to infuse the grains.
Toasted Rice
Sauté the dry rice in a tablespoon of neutral oil for two minutes until it smells nutty before adding the water.
When it doesn't go to plan.
Always measure your rice and water by volume using the same cup.
If the bottom layer is sticking, your heat was likely too high during the simmer stage.
Do not use a wooden spoon to stir the rice during the cooking process, as it will break the grains and release unnecessary starch.
The ones that keep coming up.
Can I use brown rice?
No, brown rice requires more water and a longer cook time because the bran layer remains intact.
What if I have an electric glass-top stove?
These stoves retain heat. Move the pot to an unused, cool burner as soon as you turn the heat to low to prevent scorching the bottom.
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