Steamed Rice Recipe

Rinse rice

Place the measured rice in a fine-mesh strainer or bowl. Rinse under cold running water, gently rub the grains with your hand, and drain. Repeat 2–3 times until the water runs mostly clear to remove excess surface starch. This prevents gummy rice.

After rinsing, let rice drain in the strainer for 5 minutes to remove excess water.

Combine

Transfer the drained rice to a medium saucepan with a tight-fitting lid. Add 2 1/4 cups water, 1/2 teaspoon kosher salt, and 1 tablespoon butter or oil. Stir once to distribute.

Bring to a simmer

Place the saucepan over medium-high heat and bring to a gentle boil. Watch closely so it doesn't boil over.

Reduce and cover

Once boiling, immediately reduce heat to low so the surface shows small, steady bubbles (barely simmering). Cover with the lid and cook undisturbed for 15 minutes. Do not lift lid or stir during this time — lifting releases steam needed to cook the rice evenly.

Rest

After 15 minutes, turn off heat and leave the lid on. Let the rice rest and steam for an additional 10 minutes. This finishes cooking and firms the grains without becoming mushy.

Fluff

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

If using optional finishes, drizzle 1/2 teaspoon toasted sesame oil over the rice and gently toss, or sprinkle chopped cilantro/parsley. Serve with lime wedges on the side for squeezing over individual portions.

Portion the rice into bowls or alongside main dishes. Leftover rice can be cooled quickly and refrigerated in an airtight container for up to 4 days, or frozen for up to 1 month.