Steamed White Rice Recipe
One small bowl
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Ingredients
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Rice
Optional finishing
Method
Preparation
- 1
Measure and rinse
Measure 1 cup of long-grain white rice and place it in a fine-mesh sieve or bowl. Rinse under cold running water, gently swishing the rice with your hand, until the water runs mostly clear (about 3–5 rinses). This removes excess surface starch and prevents clumping.
- 2
Cooking
- 3
Combine rice, water, and salt
Transfer the rinsed rice to a small saucepan with a tight-fitting lid. Add 1 1/4 cups cold water and 1 tsp kosher salt. Stir once to distribute the rice evenly.
- 4
Bring to a simmer
Place the saucepan uncovered over medium-high heat. Bring to a gentle simmer (small bubbles forming around the edges) — this should take 4–6 minutes depending on your stove. Watch closely so it doesn't boil over.
- 5
Cover and reduce heat
Once the surface is simmering, immediately reduce the heat to the lowest possible setting so the rice cooks with gentle steam. Cover with the lid and cook undisturbed for 12 minutes. Do not lift the lid during this time.
- 6
Rest off heat
After 12 minutes, turn off the heat but keep the lid on. Let the rice steam and rest for an additional 8 minutes to finish cooking and set the texture.
- 7
Fluff
Remove the lid and use a fork to gently fluff the rice, separating the grains without crushing them.
Finishing (optional)
- 8
Butter or oil
If desired, stir in 1 tsp unsalted butter or neutral oil to add a glossy finish and a little richness. For a nutty aroma, add 1/4 tsp toasted sesame oil instead or in addition.
- 9
Garnish
Sprinkle 1 tbsp chopped fresh cilantro or sliced scallion on top if desired. Serve hot in a small bowl.