Steamed White Rice
Good rice is defined by texture: each grain should be distinct and firm, never mushy or clumping together. Master the timing of the steam rather than the volume of the water.
The importance of the rinse
Excess surface starch makes rice gummy. Rinsing it removes this powder so the grains stay separate.
- fine-mesh sieve
- heavy-bottomed pot with a tight lid
- fork
What goes in.
- 1 cuplong-grain white rice
- 2 cupscold water
- 1/2 tspkosher salt
Maintain the seal
Never lift the lid while the rice is cooking. That trapped steam is the only thing softening the center of the grain.
The method.
Rinse the grains
Place rice in a fine-mesh sieve and run cold water over it. Swirl with your hand until the water exiting the sieve is completely transparent.
Combine and boil
Put the rice, water, and salt into the pot. Bring to a boil over medium-high heat.
Simmer
As soon as it boils, turn the heat to the lowest setting possible and cover with the lid. Cook for 15 to 18 minutes.
Rest and fluff
Remove the pot from the heat and leave it covered for at least 5 minutes. Remove the lid and gently rake through the rice with a fork to separate the grains.
Other turns to take.
Buttered Rice
Stir in a tablespoon of unsalted butter immediately after fluffing to add a rich mouthfeel.
Infused Rice
Add a star anise pod or a strip of dried seaweed to the water while it simmers to build a subtle aromatic base.
When it doesn't go to plan.
If you see small craters on the surface of the rice when you lift the lid, the water is fully absorbed.
Avoid using a wooden spoon to fluff; the edge of a fork prevents the grains from breaking.
If the bottom layer feels slightly wet after 5 minutes of resting, keep the lid off and let it sit for two more minutes.
The ones that keep coming up.
Can I use a different ratio of water to rice?
Sticking to two parts water for one part long-grain rice is reliable. If you prefer a drier grain, reduce the water by two tablespoons.
How do I know if my lid is tight enough?
If you see a significant amount of steam escaping from the sides, place a clean kitchen towel over the pot before putting the lid on to create a better seal.
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