Steaming White Rice
Steaming rice is a matter of ratio and timing. For long-grain white rice, use two parts water to one part rice. Bring to a boil, drop the heat to the lowest possible setting, cover tightly, and do not lift the lid for 18 minutes. The rice is finished when the water is absorbed and the grains stand tall, firm but yielding.
Consistency starts at the sink.
Always rinse your rice until the water runs clear. This removes the surface starch that makes rice clump into a gummy mass.
- heavy-bottomed pot with a tight-fitting lid
- fine-mesh sieve
What goes in.
- 1 cuplong-grain white rice
- 2 cupscold water
- 1/2 tspkosher salt
Trust the seal
The steam is what cooks the rice evenly. Resist the urge to peek or stir, as removing the lid releases the pressure and moisture necessary for the final stage of cooking.
The method.
Rinse
Place the rice in a sieve and run under cold water, moving the grains with your fingers until the water streaming out of the bottom is completely transparent.
Combine
Place the rinsed rice, salt, and water into the pot. Turn the heat to medium-high.
Boil
Bring the water to a boil. As soon as bubbles break the surface, reduce the heat to the absolute lowest setting possible.
Steam
Cover the pot tightly and set a timer for 18 minutes. Leave it undisturbed.
Rest
Turn off the heat once the time is up. Keep the lid on and let the pot sit for 5 minutes. This allows the moisture to redistribute.
Fluff
Remove the lid and gently rake the rice with a fork to separate the grains before serving.
Other turns to take.
Buttered Rice
Add a tablespoon of unsalted butter to the water before bringing it to a boil for a richer finish.
Aromatic Steam
Toss a star anise or a bruised cardamom pod into the water to infuse the grains while they steam.
When it doesn't go to plan.
If your pot lid is loose, place a clean kitchen towel between the pot and the lid to help create a better seal.
Use a fork instead of a spoon to fluff; a spoon will break the softened grains and create a mashed texture.
The 2:1 ratio works best for standard white rice; if you prefer a drier grain, reduce the water by a quarter cup.
The ones that keep coming up.
How do I know if the rice is done?
When done, the rice will have small 'steam holes' on the surface and the bottom of the pot should feel empty of standing water.
Can I use this method for brown rice?
No. Brown rice requires more water and a significantly longer cooking time because the bran layer is still intact.
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