Step 1. Rinse the rice in a fine-mesh sieve under cold running water for about 30-60 seconds until the water runs mostly clear. This removes excess surface starch and prevents gumminess.
Step 2. In a medium saucepan, combine the rinsed rice, water, salt, and butter or oil. The fat helps keep the grains separate and adds a subtle richness.
Step 3. Bring the mixture to a rolling boil over medium-high heat, uncovered.
Step 4. Once boiling, give the rice one quick stir, then immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
Step 5. Simmer undisturbed for 15 to 18 minutes. Do not lift the lid during this time as the trapped steam is essential for cooking the rice evenly.
Step 6. Remove the pan from the heat, keeping the lid on, and let it stand for 10 minutes. This resting phase allows the moisture to redistribute throughout the grains.
Step 7. Remove the lid and gently fluff the rice with a fork to release any remaining steam. Serve immediately.
For more detail, see our guide to steam white rice. For more detail, see our guide to steam jasmine rice.
Key Takeaways
-
✓
Always use a heavy-bottomed pot to ensure heat is distributed evenly and to prevent the bottom layer from scorching.
-
✓
For extra flavor, toast the dry rice in the butter or oil for 2 minutes before adding the water.
-
✓
If you are using a different variety of rice (like Basmati or Jasmine), reduce the water slightly to 1.75 cups for a firmer texture.
-
✓
Never stir the rice while it is simmering, as this activates the starch and leads to a sticky, porridge-like consistency.
