Steaming rice is all about technique, not recipes. Follow this guide for perfect stove-top rice every time.
Course Side Dish
Keyword Basics
Instructions
Rinse the rice until the water runs clear, then soak for 10-15 minutes in cool water. Drain well.
Use the right ratio of water: 2 parts water to 1 part rice. For slightly firmer rice, use 1 part liquid to 2/3 parts rice.
Bring the water to a boil. Once it's boiling, add a big pinch of salt. Add rice.
Reduce heat to low and bring the rice to a gentle simmer (185-195*F, with bubbles just breaking the surface). Cover the pot with a tight fitting lid.
Cook without peeking or stirring. Cook until the water is absorbed, about 18 minutes. Do not open the lid during cooking so the steam doesn't escape. Do not mix or stir the rice while it's cooking at all — this will lead to gummy rice.
Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes. During this time, the rice will steam for extra fluffy results.
Fluff the rice with a fork. Add a pat of butter, if desired. Taste and adjust seasoning.