Steamed Rice Recipe
Make Steamed Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main
Method
Main
Rinse the rice
Place 1 cup rice in a fine-mesh sieve or a bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–60 seconds). If using a bowl, drain and repeat 2–3 times. This removes excess surface starch and prevents clumping.
Measure water
Use 1.25 cups water for 1 cup rinsed long-grain white rice. (If you prefer slightly firmer rice, reduce to 1.125 cups; for softer rice, increase to 1.5 cups.)
Combine rice and water
Add the rinsed rice to a small saucepan with a tight-fitting lid. Pour in 1.25 cups water, 1 tsp salt, and 1 tbsp oil or butter if using. Gently stir once to distribute.
Bring to a simmer
Place the saucepan over medium-high heat. Bring the water to a gentle boil with the lid off, watching carefully so it doesn’t boil over. This should take 3–5 minutes.
Simmer gently
When the surface boils, reduce heat to the lowest setting so the liquid is at a bare simmer. Cover with the tight-fitting lid and cook undisturbed for 12–15 minutes, depending on your stove and pan. Do not lift the lid during this time.
Rest off heat
After 12–15 minutes, turn off the heat but keep the lid on. Let the rice steam and rest for 10 minutes. This finishes cooking through and firms the grains.
Fluff and serve
Remove the lid, gently fluff the rice with a fork to separate the grains. Taste and adjust seasoning if needed. Serve immediately.