Steamed Rice Recipe

Rinse the rice

Place 1 cup long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water while gently swishing the rice with your hand until the water runs mostly clear (about 30–60 seconds). This removes surface starch and prevents clumping.

After rinsing, drain the rice thoroughly for 30 seconds to 1 minute so excess water doesn't alter the measured water ratio.

Combine rice and water

Transfer the drained rice to a medium saucepan with a tight-fitting lid. Add 1 1/4 cups cold water. If using, add 1 tsp kosher salt and 1 tbsp butter or oil. Stir once to distribute.

Bring to a simmer

Place the saucepan over medium-high heat and bring to a gentle simmer. Watch carefully so it does not boil over. When small steady bubbles appear around the edge and steam rises, reduce heat.

Cover and steam

Immediately reduce heat to low so the pot just barely simmers (low, steady steam, not a rolling boil). Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

Rest off heat

After 15 minutes, turn off the heat and keep the pot covered. Let the rice rest, steaming, for an additional 10 minutes. This finishes cooking and firms the grains.

Fluff

Remove the lid and gently fluff the rice with a fork or rice paddle to separate the grains. Taste and adjust seasoning if needed.

Serve immediately as a side or base. Leftovers can be cooled and refrigerated in a sealed container for up to 4 days.