Steaming Short-Grain Rice
To get tender, slightly sticky short-grain rice, rinse it until the water runs clear to remove surface starch. Use a ratio of 1.1 parts water to 1 part rice, bring it to a boil, then drop the heat to the lowest setting and steam covered for 18 minutes, followed by a 10-minute rest off the heat.
Patience is your primary ingredient.
The rest period is not optional; it allows the residual moisture to distribute evenly through the grains so the bottom isn't soggy and the top isn't chalky.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh sieve
- Mixing bowl
What goes in.
- 2 cupsshort-grain white rice
- 2 1/4 cupscold water
Clarifying the starch
Agitate the grains in a bowl of water with your hand, drain, and repeat until the water is transparent rather than cloudy. This prevents the rice from turning into a gummy mass during cooking.
The method.
Rinse
Place rice in a sieve and rinse under cold running water, then transfer to a bowl, cover with water, swirl, and drain repeatedly until the water stays clear.
Soak
Drain the rice completely and let it sit in the sieve for 15 minutes; the grains will turn opaque white as they absorb moisture.
Combine
Place the rice and measured water into the pot. Bring to a boil over medium-high heat.
Simmer
As soon as you see steam and bubbling, turn the heat to the lowest setting and clamp the lid down tight.
Steam
Cook for exactly 18 minutes. Do not lift the lid to check on it, as this lets the steam escape.
Rest
Remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff gently with a rice paddle or fork before serving.
Other turns to take.
Brown Short-Grain
Increase water to 2.5 cups and extend the steaming time to 45 minutes, followed by a 15-minute rest.
When it doesn't go to plan.
Use a glass lid if you have one to monitor the water level without breaking the seal.
If the rice is still too hard after the resting period, sprinkle a tablespoon of hot water over the top and steam for an additional 3 minutes.
Never use a wooden spoon to stir, as it can break the delicate, hydrated grains; a flat, plastic rice paddle is best.
The ones that keep coming up.
Can I season the water?
It is traditional to cook short-grain rice plain to let the starch flavor shine, but you can add a small piece of dried kombu to the pot for depth.
Why is my rice mushy?
You likely used too much water or skipped the rinsing process. Ensure you measure your rice by volume and use a precise ratio.
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