Steamed Rice Recipe

Measure and rinse

Place 2 cups of long-grain white rice in a large bowl or fine-mesh sieve. Rinse under cold running water, or swish and drain in bowls, until the rinse water runs almost clear (about 3–4 rinses). This removes surface starch and helps achieve separate, fluffy grains.

Drain

After rinsing, drain the rice thoroughly in the sieve or let it sit in the bowl for 5 minutes so excess water drains off. This prevents an overly sticky texture.

Combine and bring to a simmer

In a medium saucepan with a tight-fitting lid, combine 2 1/4 cups water and 1/2 tsp kosher salt. Add the drained rice and 1 tbsp butter or oil if using; stir once to distribute. Bring the mixture to a gentle boil over medium-high heat.

Reduce heat and cover

As soon as it reaches a boil, reduce the heat to the lowest setting so the pot barely simmers. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time — steam trapped under the lid finishes cooking the rice evenly.

Steam off heat

After 15 minutes, remove the saucepan from heat but keep it covered. Let it sit, undisturbed, for 10 minutes to allow the steam to finish cooking and the grains to firm up.

Fluff and season

Remove the lid and gently fluff the rice with a fork to separate the grains. If desired, stir in 1 tbsp chopped cilantro or parsley and season with 1/4 tsp freshly ground black pepper. Taste and adjust salt if needed.

Serve the steamed rice hot alongside your main dishes. Leftovers can be cooled quickly and refrigerated in an airtight container for up to 4 days, or frozen for longer storage.