Steamed Rice Recipe
Make Steamed Rice Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice
Finish (optional)
Method
Rice
Rinse the rice
Place 1 cup rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swirling with your hand, until the water runs mostly clear (about 30–60 seconds). This removes surface starch and prevents clumping.
Drain
Shake the sieve or let the rice sit in the sieve/bowl for 1–2 minutes to remove excess water.
Combine rice, water and salt
Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 1.25 cups water and 1 tsp kosher salt. Stir once to distribute the rice evenly.
Bring to a simmer
Place the saucepan over high heat and bring the water to a gentle boil (visible bubbles) with the lid off or slightly ajar, about 3–4 minutes.
Steam gently
As soon as it reaches a boil, reduce heat to the lowest possible setting so the pot is at a bare simmer. Cover with the lid and cook undisturbed for 12–15 minutes (12 minutes for firmer rice, 15 for softer). Do not lift the lid during this time.
Rest off heat
After the cooking time, turn off the heat and leave the pot covered for 10 minutes. This allows steam to finish cooking the rice and evens out moisture.
Fluff
Remove the lid and use a fork to gently fluff the rice, separating the grains without mashing.
Finish (optional)
If using butter or oil, add 1 tablespoon to the hot rice and gently fold through to coat the grains. Sprinkle chopped cilantro or green onion over the top and lightly toss. Taste and adjust salt if needed.