Steamed Rice Recipe

Measure

Measure 1 cup of long-grain white rice into a fine-mesh sieve or bowl.

Rinse the rice under cold running water while gently swishing with your hand, or fill the bowl with cold water, swirl the rice, pour off the cloudy water and repeat. Continue rinsing until the water runs almost clear (typically 3–4 rinses). This removes surface starch and prevents gummy rice.

After the final rinse, drain the rice well in the sieve for 1–2 minutes to remove excess water.

Combine

Place the drained rice in a small saucepan with a tight-fitting lid. Add 1 1/4 cups filtered water, 1 tsp fine sea salt, and 1 tsp neutral oil or butter if using. The 1:1.25 rice-to-water ratio gives separate, tender grains for most long-grain whites.

Bring to simmer

Set the saucepan over medium-high heat and bring to a gentle boil uncovered (about 3–4 minutes). Once it reaches a boil, reduce heat immediately to the lowest setting so the liquid is barely simmering.

Steam

Cover the pan with the tight-fitting lid and cook undisturbed for 12 minutes. Do not lift the lid during this time; lifting releases steam and affects texture.

Rest

After 12 minutes, turn off the heat and keep the lid on. Let the rice rest and steam in the closed pot for an additional 10 minutes. This finishing steam ensures even cooking and fluffiness.

Fluff

Remove the lid and use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning if needed.

If desired, stir in 1/2 tsp toasted sesame oil for aroma or sprinkle with 1 tbsp chopped cilantro or green onions just before serving.

Serve immediately as a side or base for your main dish.