Steamed Rice Recipe

Measure and rinse

Measure 1 cup long-grain white rice into a medium bowl or fine-mesh sieve. Place the rice in the sieve or bowl and rinse under cold running water, stirring with your hand, until the rinse water runs almost clear (about 3–4 rinses). This removes surface starch and prevents gummy rice.

Optional soak

If time allows (recommended for jasmine or basmati), transfer rinsed rice to a bowl and cover with fresh cold water (about 2 cups). Soak for 15–30 minutes to help grains expand and cook more evenly. After soaking, drain thoroughly in a fine-mesh sieve for 1–2 minutes.

Combine rice and water

Place the drained rice in a small heavy-bottomed saucepan with a tight-fitting lid. Add 1 1/4 cups water and 1 tsp salt. If using, add 1 tbsp unsalted butter or 1 tbsp neutral oil. Give a gentle stir to combine, then spread the rice into an even layer.

Bring to a simmer

Place the saucepan over medium-high heat and bring the liquid to a gentle simmer with the lid slightly ajar (about 3–4 minutes). Watch carefully so it does not boil vigorously or stick.

Cover and steam

Once the liquid simmers and small bubbles appear, immediately reduce the heat to low, fully cover with the lid, and cook undisturbed for 12–15 minutes. Do not lift the lid during this time.

Rest off heat

After 12–15 minutes, turn off the heat and leave the covered pot undisturbed for 10 minutes. This steaming period finishes the rice and firms the grains.

Fluff and serve

Remove the lid and use a fork to gently fluff the rice, separating the grains. Transfer to a serving bowl or plate and serve hot. Taste and adjust salt if needed.