Bowl Of Rice Recipe
Make Bowl Of 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 and cooking liquid
Finish & optional toppings
Method
Rice and cooking liquid
Rinse rice
Place the 1.5 cups of long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand, until the water runs mostly clear (about 30–60 seconds). This removes excess surface starch and helps prevent gummy rice.
Combine and rest
Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 2.25 cups water, 3/4 teaspoon kosher salt, and 1 tablespoon unsalted butter or neutral oil. Stir once to combine. Let the rice sit for 10 minutes at room temperature—this hydrates the grains and improves texture.
Bring to a simmer
Place the saucepan over medium-high heat and bring to a gentle boil uncovered. Once boiling, reduce heat to the lowest setting that maintains a gentle simmer and immediately cover with the lid.
Cook covered
Cook undisturbed for 15 minutes. Do not lift the lid while the rice cooks—escaping steam changes the cooking time and texture.
Steam off heat
After 15 minutes, remove the saucepan from heat and keep it covered. Let the rice steam for an additional 10 minutes to finish cooking and firm up without direct heat.
Fluff
Remove the lid, add 1 tablespoon soy sauce (optional at this stage) and 1/2 teaspoon toasted sesame oil, then use a fork to gently fluff the rice, separating the grains. Taste and adjust salt or soy sauce if needed.
Finish & optional toppings
Prepare toppings
While the rice rests (during the 10-minute steam), thinly slice 1 green onion, toast 1 teaspoon sesame seeds in a dry skillet over medium heat until lightly golden (about 1–2 minutes), and prepare an optional egg (soft-boil for 6–7 minutes and peel, or fry an egg to your liking).
To assemble the bowl, divide the fluffed rice among two bowls (recipe makes 2 servings). Drizzle an additional 1 teaspoon soy sauce per bowl if desired, sprinkle sliced green onion and toasted sesame seeds, and finish with a small crack of freshly ground black pepper (about 1/8–1/4 tsp per bowl). Add the optional egg on top.
Serve immediately while hot. Leftover rice can be refrigerated for up to 4 days and reheated with a splash of water to re-steam and loosen the grains.