Steam Rice Recipe
Make Steam Rice Recipe in just 35m. 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.
Rice and water
Seasoning & finishing
Method
Rinse and measure rice
Rinse the rice
Place 1 cup 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 so the rice steams fluffy instead of sticky.
Drain
Shake off excess water and let the rice drain in the sieve for 1–2 minutes.
Cook (stovetop steaming method)
Combine rice, water, and salt in pot
Add the drained rice to a small saucepan with a tight-fitting lid. Pour 1.25 cups cold water over the rice and stir in 1 tsp kosher salt. If using, add 1 tbsp butter or oil now (this helps separate grains).
Bring to a simmer
Put the pot over medium-high heat and bring the water to a gentle boil. Watch closely so it doesn't boil over.
Reduce heat and steam
Once boiling, immediately reduce the heat to the lowest possible setting so the pot gives off a gentle, steady simmer. Cover with the lid. Let the rice cook undisturbed for 12–15 minutes (12 minutes for firmer rice, up to 15 for softer), until the water is fully absorbed and the surface shows small steam holes.
Rest off heat
Turn off the heat and keep the lid on. Let the rice rest, steaming in the covered pot, for 10 minutes. This finishing steam evens out moisture and makes the rice tender.
Fluff and serve
Remove the lid, fluff the rice gently with a fork to separate the grains, and transfer to a serving bowl or plate. Taste and adjust salt if needed.
Alternative cooking notes
Rice cooker method: Use same rice-to-water ratio (1:1.25). Rinse rice, add to cooker with water and salt, and cook according to the rice cooker instructions. Let rest 10 minutes after cycle completes before fluffing.
Scaling: For larger quantities, keep ratio of 1 cup rice to 1.25 cups water; cooking time may increase slightly. Brown rice requires different ratio and longer cooking time.