Perfect Stovetop Steamed Rice

By Sprig Originals ✓ · cooked up in Sprig

The side dish every Chinese takeout order leans on, done properly at home: rinse, measure, rest. Rinsing washes off loose surface starch so the grains steam instead of gluing together, a measured water ratio keeps the pot from going soupy or scorching, and a covered 10-minute rest off the heat lets the moisture even out so every grain is fluffy and separate. The same method works for brown rice with more water and about twice the time.

Ingredients

• 2 cups jasmine or long-grain white rice
• 2 1/2 cups cold water
• 1/2 teaspoon kosher salt (optional)
• 1 teaspoon neutral oil, such as canola (optional, for extra separation)

• 2 cups long-grain brown rice
• 3 1/4 cups cold water
• 1/2 teaspoon kosher salt (optional)

Instructions

1. Measure the rice into a medium bowl or fine-mesh strainer set in the sink. Add cool water to cover, swish vigorously with your fingers for 15 seconds — the water will turn chalky white — then drain. Repeat 3 to 4 times, until the water runs nearly clear. This takes about 2 minutes total and is the single biggest factor in separate, non-gummy grains.
2. Drain the rinsed rice thoroughly in a strainer for 1 minute, shaking a few times. Wet rice carries extra water into the pot and throws off your ratio.
3. For white rice: combine the drained rice, 2 1/2 cups cold water, the salt, and the optional teaspoon of oil in a 3-quart saucepan with a tight-fitting lid. The ratio is 1 1/4 cups water per cup of rinsed rice — less than the 2:1 on the package, because rinsed rice is already hydrated. Stir once to level the grains.
4. Bring to a full boil over medium-high heat, uncovered, about 4 to 5 minutes. You should see the surface bubbling energetically and the water level dropping to just at the top of the rice.
5. Immediately reduce the heat to the lowest setting, cover with the lid, and cook undisturbed for 12 minutes. Do not lift the lid — every peek releases the steam that is doing the cooking. If your lowest burner setting still boils hard, slide the pot half off the burner.
6. Turn off the heat and let the covered pot rest, still on the burner, for 10 minutes. This rest is not optional: it lets the residual steam finish the top layer and lets moisture redistribute from the wet bottom grains to the drier top ones.
7. Uncover and fluff by cutting down through the rice with a fork or rice paddle and lifting gently, working around the pot. Never stir in circles — that mashes grains and releases starch. Serve within 30 minutes, keeping the lid on between servings.
8. FOR BROWN RICE: rinse as above (brown rice needs only 2 rinses; there is less surface starch). Use 3 1/4 cups water for 2 cups rice. Boil uncovered for 5 minutes, then cover and cook on the lowest heat for 40 to 45 minutes, until the water is fully absorbed and you see steam craters on the surface.
9. Let the brown rice rest, covered and off the heat, for a full 15 minutes — the bran layer needs the extra time to soften evenly — then fluff with a fork the same way. If any water remains in the bottom after resting, return it to low heat, uncovered, for 2 minutes to drive it off.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

South Louisiana Rice Dressing (Dirty Rice)

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem