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 Ingredients
Seasoning & Finish
Method
Main Ingredients
- 1
Rinse the rice
Place the rice in a large bowl or fine-mesh sieve. Add cold water and swirl the rice with your hand, then drain. Repeat 3–4 times until the rinse water runs much clearer to remove excess surface starch.
- 2
Soak (recommended for best texture)
After rinsing, cover the rice with cold water and let it soak 20–30 minutes. Soaking shortens cooking time and helps grains cook more evenly. Drain thoroughly in a fine-mesh sieve for 1–2 minutes after soaking.
- 3
Combine rice and cooking water
Transfer the drained rice to the pot you will cook in. Add 2.25 cups cold water (measured) to the rice. This ratio works for stovetop steaming/absorption for jasmine/long-grain rice; adjust slightly if using different rice.
Seasoning & Finish
- 4
Add salt and fat
Stir in 1 teaspoon kosher salt and 1 tablespoon neutral oil (or melted butter) into the rice and water. The oil helps keep grains separate and shines the finished rice.
- 5
Cook (stovetop absorption method)
Cover the pot with a tight-fitting lid and place over medium-high heat. Bring to a gentle boil (visible bubbling at the surface). Once boiling, immediately reduce heat to low so the rice simmers gently. Cook, covered, for 12–15 minutes without lifting the lid.
- 6
Rest off heat
After 12–15 minutes, turn off the heat and leave the pot, covered, undisturbed for 10 minutes. This final steam step finishes cooking the grains and makes the texture even.
- 7
Fluff and finish
Remove the lid and gently fluff the rice with a fork or rice paddle to separate the grains. Sprinkle 1 teaspoon toasted sesame seeds over the top if using. Serve immediately while hot.
- 8
Alternate steaming method (optional)
For a dim-sum style steamed rice presentation, place the soaked, drained rice and measured water in a shallow heatproof dish or claypot. Cover tightly with foil or a lid and steam over simmering water (in a wok/large pot with a steaming rack) for 20–25 minutes, until tender. Finish by fluffing and garnishing as above.
