Steamed Rice Recipe
Make Steamed Rice Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and cooking liquid
Optional finishing
Method
Rinse and rest
- 1
Rinse the rice
Place 1 cup long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water while gently rubbing the grains with your fingers until the water runs clear (about 30–60 seconds). This removes excess surface starch and prevents gummy rice.
- 2
Drain and rest
Shake the sieve or drain the rice well and let it sit for 5 minutes to surface-dry slightly. If you rinsed in a bowl, drain thoroughly.
Cook
- 3
Combine rice, water, and salt
Add the rinsed, drained rice to a small heavy-bottomed saucepan with a tight-fitting lid. Pour in 1 1/4 cups cold water and 1 tsp fine sea salt. Gently stir once to distribute the rice and salt evenly.
- 4
Bring to a simmer
Place the pan over medium-high heat and bring the water to a gentle, steady simmer with the lid slightly ajar (about 3–4 minutes). Watch carefully to avoid boiling over.
- 5
Cover and reduce heat
Once you see small bubbles and steam, immediately reduce the heat to the lowest possible setting that still maintains a gentle simmer. Trim the lid on snugly (fully covered) and cook undisturbed for 12 minutes. Do not lift the lid during this time.
- 6
Steam off heat
After 12 minutes, remove the pan from the heat but keep it covered. Let the rice steam for an additional 10 minutes to finish cooking and allow steam to redistribute.
Finish and serve
- 7
Fluff and finish
Remove the lid and use a fork to gently fluff the rice, separating the grains. If using, stir in 1 tablespoon unsalted butter until melted and evenly distributed. Taste and adjust salt if needed.
- 8
Garnish and serve
Transfer the steamed rice to a serving bowl or plate, sprinkle with 1 tablespoon chopped cilantro or parsley if desired, and serve warm.