Steamed Rice Recipe

Rinse the rice

Place 1 cup of rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 30–60 seconds). This removes surface starch and prevents gummy rice.

Drain the rice thoroughly and let it sit in the sieve for a minute while you measure water and prepare the pot.

Combine rice and water

Put the rinsed, drained rice into a medium saucepan with a tight-fitting lid. Add 1 1/4 cups water, 1 teaspoon salt, and 1 tablespoon oil or butter if using. Stir once gently to distribute.

Bring to a simmer

Set the saucepan over medium-high heat and bring to a gentle boil. As soon as you see steady bubbling around the edges, reduce heat to the lowest setting that maintains a very gentle simmer (often low to low–medium).

Cover and steam

Cover the pan with the lid and cook undisturbed for 12–15 minutes. Do not lift the lid while the rice is steaming; lifting releases steam and can affect texture. After 12 minutes check: if all water is absorbed and the rice looks tender, remove from heat; if still wet, continue 1–2 more minutes.

Rest off heat

Turn off the heat and keep the lid on. Let the rice rest and steam for 10 minutes. This allows moisture to redistribute and the grains to finish cooking evenly.

After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.

If using, sprinkle 1 tablespoon chopped cilantro or parsley and drizzle 1 teaspoon lime or lemon juice over the fluffed rice and gently fold to combine.

Serve immediately as a side or base for other dishes.