Steamed White Rice
Rinse the starch off the grains until the water runs clear, use a consistent ratio of 1.5 cups of water to 1 cup of long-grain white rice, and leave the lid sealed tight until the grains have fully absorbed the moisture.
Mastering the steam, not the boil
The goal is to cook the rice through the gentle power of trapped steam, not by drowning it in excess water that has to be drained away.
- Heavy-bottomed pot with a tight-fitting lid
- Fine-mesh strainer
- Fork
What goes in.
- 1 cuplong-grain white rice
- 1.5 cupscold water
- pinchkosher salt
Zero-Disturbance Cooking
Once the water reaches a simmer and you cover the pot, resist the urge to lift the lid. Opening it releases the pressure and steam necessary to finish the interior of the grain.
The method.
Rinse the rice
Place the rice in a strainer and run cold water over it, tossing with your fingers until the cloudy, starchy water turns clear.
Combine
Add the rinsed rice, measured water, and salt to the pot.
Bring to a boil
Set the pot over medium-high heat. As soon as you see a steady simmer—not a violent boil—cover the pot with the lid.
Simmer
Immediately turn the heat to the lowest setting. Set a timer for 18 minutes.
Rest
After 18 minutes, remove the pot from the heat source but keep the lid on. Let it rest for 5 to 10 minutes to allow the moisture to redistribute.
Fluff
Remove the lid and use a fork to gently lift the rice, separating the grains.
Other turns to take.
Buttered Rice
Stir in a tablespoon of unsalted butter after fluffing to add richness.
Aromatic Rice
Add a star anise pod or a strip of fresh lemon peel to the pot before bringing it to a boil.
When it doesn't go to plan.
Use a pot with a heavy base to prevent hot spots that cause the bottom layer of rice to burn.
If the rice is still slightly crunchy after the rest period, add a tablespoon of water, cover, and steam on low for an additional 3 minutes.
Do not stir the rice while it is cooking; agitation releases more starch and results in a gummy texture.
The ones that keep coming up.
Why does my rice stick to the bottom?
The heat was likely too high or the pot base is too thin. Ensure your burner is set to the absolute lowest setting once the lid goes on.
Can I use boiling water to start?
You can, but it makes the cooking time less predictable. Cold water ensures a more even temperature rise.
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