Steam Rice Recipe

Measure and inspect

Measure 2 cups of long-grain white rice. Remove any debris or small stones by spreading rice on a tray and quickly checking.

Rinse the rice

Place the rice in a fine-mesh sieve or bowl. Rinse under cold running water, gently swirling with your hand, until the water runs nearly clear (about 3–5 rinses). If using a bowl, drain and repeat. This removes surface starch and prevents gumminess.

Drain

After the final rinse, let the rice drain in the sieve for 5 minutes so excess water drips off. If you used a bowl, press gently with a spoon to remove excess water and then drain.

Combine rice and water

Transfer the drained rice to a medium heavy-bottomed saucepan with a tight-fitting lid. Add 2.25 cups filtered water, 1 tsp fine sea salt, and 1 tbsp butter or oil if using. Stir once to distribute evenly but avoid overmixing.

Bring to a simmer

Place the pot over medium-high heat and bring the water to a gentle boil with the lid off, watching closely so it does not boil over. As soon as a steady simmer with small bubbles appears around the edges (about 3–4 minutes), reduce heat to the lowest possible setting so the rice barely simmers.

Cover and steam

Cover the pot with the tight-fitting lid. Let rice cook undisturbed for 15 minutes on the low heat. Do not lift the lid during this time; steam is what finishes the rice.

Rest off heat

After 15 minutes, remove the pot from heat but keep the lid on. Let rice rest and steam in the closed pot for an additional 10 minutes. This step evens out moisture and finishes cooking.

Fluff and serve

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

If desired, scatter 2 tbsp chopped cilantro or green onions and 1 tsp toasted sesame seeds over the fluffed rice before serving for a fresh aroma and light crunch.