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Perfect Steamed Rice

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Ingredients

  • 2 1/2 cups Calrose short-grain rice
  • 2 1/2 cups cold water
  • a rounded 1/2 tsp kosher salt
  • 1 1/4 tsp toasted sesame oil (optional)

Wash and Soak the Rice

This is the most important step for getting rid of excess starch, which prevents the rice from being gummy. Place the rice in a large bowl and cover it with cold water. Swirl the rice with your hands; the water will immediately become cloudy.

Drain the cloudy water and repeat the process ~3-4 more times, until the water runs mostly clear.

Drain the rice completely and place it in the pot you'll be cooking it in. Add the 2 1/2 cups of fresh, cold water and let the rice soak for at least 30 minutes. This step is critical for ensuring the grains cook evenly.

Cook the Rice

After the rice has soaked, add the kosher salt and the toasted sesame oil, if you're using it, to the pot.

Place the pot over medium-high heat and bring it to a boil, uncovered. As soon as it reaches a rolling boil, immediately turn the heat down to the lowest possible setting and cover the pot with a tight-fitting lid.

Let the rice simmer on low heat for exactly 15 minutes. Do not lift the lid at any point during this time.

Rest and Fluff the Rice

After 15 minutes, turn off the heat completely, but leave the pot on the burner. Let the rice rest, still covered, for another 10 minutes. This allows the residual steam to finish cooking the grains perfectly.

After the rest, remove the lid. You will see that the rice has absorbed all the water. Use a rice paddle or a spatula to gently fluff the rice, scooping from the bottom and folding it over to separate the grains. Serve immediately.

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Hi, i'm Mira!

I’m a home cook who loves sharing recipes passed down from my family – all with simple, clear instructions that make cooking at home a joy.

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