Stove-Top Steamed Rice: A Simple, Quick Guide

Cooking rice on a stovetop is easy and quick. You don't need a rice cooker or any other special equipment to make a pot of fluffy, tender rice. The key is to use the right water-to-rice ratio and follow a few simple steps.

Rinse the rice

Rinsing the rice is a crucial step in the rice-cooking process. It washes away excess starch, which can cause the rice to become sticky and clump together. Rinsing the rice will ensure that you achieve fluffy, individual grains of rice.

To rinse the rice, place it in a fine-mesh strainer and rinse it under cool, running water. The water will never become completely clear, but you should continue to rinse the rice until the water is no longer cloudy and milky. This may take around four changes of water.

If you are short on time, a quick rinse will suffice. However, if you are cooking rice that has been purchased from a street market or is not in a sealed package, it is a good idea to rinse the rice multiple times to ensure it is clean.

Once you have rinsed the rice, it is important to note that the rice will be left with some remaining water clinging to it. This will impact the amount of water you need to add to the pot, so be sure to reduce the water by two tablespoons per cup of rice used.

Rice-to-water ratio

The amount of water used during cooking determines whether you are boiling or steaming rice. Boiled rice remains fully submerged in water for the duration of the cooking time, while steamed rice relies on the heat of trapped vapours to cook the grains.

The basic water to white rice ratio is 2 cups of water to 1 cup of rice. This 2:1 ratio can be easily doubled or tripled, but make sure you are using a pot large enough to hold the rice as it cooks and expands. For a firmer texture, you can use 1 cup of water for every 2/3 cups of rice.

For medium or long-grain rice, use a 1-to-2 ratio. For example, 2 cups of water for 1 cup of uncooked rice. Bring the water to a boil, add the rice, salt to taste, and butter or oil if desired. Reduce the heat to low, cover the pot, and simmer for 20 minutes without lifting the lid. Remove the pot from the heat and let it stand for an additional 5 minutes. Fluff the rice with a fork and serve.

To produce a stickier texture with medium or short-grain rice, reduce the amount of water to a 1.25-to-1 ratio. For example, use 1 1/4 cups of water for 1 cup of rice. Combine the water and rice in a saucepan with a tight-fitting lid and stir. Bring the water to a boil and cook, uncovered, until the water level drops below the surface of the rice, which should take about 5 minutes. Reduce the heat to low, cover the pot, and simmer for an additional 15 minutes without lifting the lid. Remove the pot from the heat and let it stand for an additional 5 minutes.

Brown rice requires roughly 50% more water and at least double the cooking time. Risotto, a creamy Italian dish, is achieved by adding a 4-to-1 ratio of liquid to the rice in intervals, accompanied by constant stirring. Boiled rice, a more common preparation in Indian cuisine, starts with enough water to cover the rice by an additional inch or two, maintaining a moderate boil throughout the cooking time. Any remaining water is drained once the rice reaches the desired texture.

Simmer and steam

The first step is to rinse the rice. Rinsing the rice removes any dirt, debris, and starch that may cause the rice to become gummy. Place the rice in a fine-mesh strainer and rinse it under cool running water until the water runs clear.

Next, boil the water in a small saucepan. Bring 1 1/2 cups of water to a boil in a covered small saucepan over high heat. You will need a saucepan with a tight-fitting lid.

Once the water is boiling, add the rice, salt, and butter or oil if using. Stir the ingredients together and bring back to a gentle simmer. Cover the saucepan, reduce the heat to low, and cook until the water is absorbed. This should take 18 to 20 minutes.

Remove the saucepan from the heat and let it stand, covered, for 10 minutes. Then, uncover the pan and fluff the rice with a fork before serving.

Rice varieties and their methods

Long-Grain White Rice

Long-grain white rice is the most common rice used in traditional American recipes and is also popular in Asian and Mexican cuisine. It has a mild flavour and a light, fluffy texture when cooked. It is best to use a 2:1 ratio of water to rice when cooking this variety.

Brown Rice

Brown rice is a whole grain with a bran and germ layer still intact, giving it a characteristic tan colour. It has a firmer texture and a nuttier flavour than white rice, with a higher nutritional content. It requires more water and a longer cooking time than white rice.

Basmati Rice

Basmati rice grains are long, dry, and separate when cooked, with a nutty aroma and flavour. It is common in Indian and Asian cuisine. It is best to use a 1:1 ratio of water to rice when cooking this variety.

Jasmine Rice

Cultivated in Thailand, jasmine rice has a pleasant floral aroma and a moist, soft texture when cooked. It is best to use a 2:1 ratio of water to rice when cooking this variety.

Arborio Rice

Arborio is a medium-grain rice with a characteristic white dot in the centre of the grain. It has a chewy and sticky consistency and develops a creamy texture when cooked, making it ideal for risotto, rice pudding, and soup.

Black Rice

Also known as forbidden rice, black rice has a mildly nutty and earthy flavour and a long, medium, or short grain. It is commonly used in Chinese cuisine and has health-promoting properties.

Bomba Rice

Bomba is a short-grain rice cultivated in the Valencia region of Spain. It has a firm texture, making it ideal for Spanish paella as it absorbs more liquid when cooking than other rice varieties.

Sticky Rice

Sticky rice, also known as glutinous rice or sweet rice, is a long-grain white rice with a sticky texture when steamed. It is used in many savory and sweet Asian dishes, such as dumplings, desserts, and rice balls.

Sushi Rice

Sushi rice is short-grain white or brown rice with a soft, tender, and very sticky texture. It is made by combining rice with sugar, salt, and vinegar and is ideal for rolling sushi.

Parboiled Rice

Parboiled rice is partially boiled in its inedible outer husk, improving its texture and cutting down on cooking time. It can come in long, medium, or short grain varieties.

Wild Rice

Technically not a variety of rice, wild rice is the harvested seed of a cultivated, water-loving grass native to North America. It has a long grain size and a more pronounced earthy and nutty flavour with a firm texture. It is great for using in soups, casseroles, and rice pilafs.

Resting and fluffing the rice

Resting the rice is an essential step in the cooking process. Once the rice is cooked, it should be removed from the heat and left to stand, still covered, for about 10 minutes. This is when the rice finishes cooking in the residual heat, and any remaining water will be absorbed.

After the rice has rested, it's time to fluff it. This is done with a rice paddle, rubber spatula, or fork. Fluffing the rice will help to separate the grains, making the rice light and airy. It's important to use a gentle touch when fluffing, as you don't want to mash or break the grains. A rice paddle is the best tool for the job, as it is designed to fluff rice without damaging the grains. If you don't have a rice paddle, a rubber spatula or fork can be used, but be gentle to avoid crushing the rice.

The resting and fluffing process is crucial for achieving perfectly cooked rice. It ensures that the rice is fluffy, tender, and not sticky. Without this step, the rice may be too moist and clumpy.

Some recipes may instruct you to let the rice sit for an additional 2 minutes after fluffing to allow excess moisture to dry off. This is especially important if you prefer drier rice. However, if you like your rice on the moister side, you can skip this step.

Perfectly cooked rice should be fluffy and tender, with each grain separate and not crushed or mushy. It should not be gummy or sticky, and there should be no excess water remaining in the pot.

Frequently asked questions