Cooking Steamed White Rice: A Simple Guide To Perfection

Steamed white rice is a staple side dish for many Asian meals. It is easy to make and can be prepared perfectly every time with a few simple steps. The key to getting it right is using the correct water-to-rice ratio and not lifting the lid while the rice cooks. The amount of water used will depend on whether you want a firmer, more distinct grain or a softer, stickier texture. For a basic recipe, start with a 1-to-2 ratio of water to rice, bring the water to a boil, add the rice, reduce the heat to low, and cover and simmer until the rice is tender. Let it stand for a few minutes before fluffing with a fork and serving.

Rinsing and soaking rice

Rinsing the Rice:

Before cooking, it is essential to rinse the rice thoroughly to remove any excess starch. Place the rice in a saucepan or bowl and cover it with cold tap water. Use your hand to gently swish the rice around, and you will notice that the water becomes cloudy. Slowly pour out the cloudy water, being careful to keep the rice in the pan. Repeat this rinsing process 2-3 more times, until the water runs mostly clear. Then, drain the rice well before proceeding to the next step.

Soaking the Rice:

For a softer texture and a shorter cooking time, you can choose to soak the rice before cooking. This step is particularly beneficial for longer-grain varieties like jasmine rice, as it helps preserve their aroma and flavour. After rinsing the rice, simply let it soak in the cold water for about 30 minutes. This additional step will ensure that your cooked rice has a softer texture and will reduce the cooking time slightly.

It is important to note that while rinsing is a crucial step for most rice dishes, soaking is entirely optional and depends on your preference for texture and cooking time. Now that your rice is rinsed and/or soaked, you can proceed to the next steps of cooking steamed white rice.

Rice-to-water ratio

The rice-to-water ratio is a crucial aspect of cooking steamed white rice, and it can vary depending on the type of rice and the desired texture. Here is a detailed guide to help you achieve perfect steamed white rice every time:

For Medium or Long-Grain Rice:

The standard rice-to-water ratio for medium or long-grain rice is 1:2. This means that for every cup of uncooked rice, you will need two cups of water. This ratio will yield fluffy and tender rice grains. It is important to note that this ratio is for the standard stovetop simmer method. If you are using a rice cooker, the ratio may vary depending on the specific instructions for your appliance.

For a Stovetop Simmer:

Follow these steps for medium or long-grain rice using the standard stovetop simmer method:

• Bring the water to a boil in a saucepan.
• Add the rice, along with salt to taste, and butter or oil if desired.
• Reduce the heat to low and cover the saucepan.
• Simmer the rice for 20 minutes without lifting the lid.
• Remove the saucepan from the heat and let it stand, still covered, for an additional 5 minutes.
• Fluff the rice with a fork and serve.

For Stickier Medium or Short-Grain Rice:

If you prefer your rice to have a stickier texture, you can adjust the rice-to-water ratio to 1:1.25. This means that for every cup of rice, you will need 1 1/4 cups of water. This ratio is particularly suitable for recipes that call for shorter-grain rice, such as sushi or dishes eaten with chopsticks.

Follow these steps for stickier medium or short-grain rice:

• Combine the water and rice in a saucepan with a tight-fitting lid.
• Bring the water to a boil and cook, uncovered, until the water level drops below the surface of the rice, which should take approximately 5 minutes.
• Reduce the heat to low and cover the saucepan.
• Simmer the rice for an additional 15 minutes without lifting the lid.
• Remove the saucepan from the heat and let it stand, covered, for an extra 5 minutes.
• Fluff the rice with a fork and serve.

It is important to note that the rice-to-water ratio can be adjusted according to personal preference and the specific type of rice being used. The ratios mentioned above serve as a general guideline, but feel free to experiment with the ratios to achieve your desired texture.

Boiling and steaming rice

Boiling and steaming are two different methods for cooking rice, and each produces a different result. Boiled rice remains fully submerged in liquid for the duration of the cooking time, while steamed rice relies on the heat of trapped vapours to soften the grains.

To boil rice, you can use a 1-to-2 ratio of rice to water. For example, 1 cup of uncooked rice, which serves 2 to 3 people, needs 2 cups of water. Bring the water to a boil and add the rice, salt to taste, and butter or oil, if desired. Reduce the heat to low and cover the pot. Simmer the rice for 20 minutes (or according to package directions) 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 steam rice, you can use a 1.25-to-1 ratio of rice to water. 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. 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 and cover the pot. Simmer the rice for an additional 15 minutes without lifting the lid. Remove the pot from the heat and let it stand for an extra 5 minutes.

It is important to note that the type of rice you use will also affect the cooking process. For example, basmati rice is a long-grain variety that works better with the boiling method, resulting in firmer, more distinct grains. On the other hand, shorter-grain rice varieties, such as Spanish Valencia or Calrose, are more suitable for steaming, producing stickier rice ideal for sushi or dishes eaten with chopsticks.

Simmering and cooking time

The simmering and cooking time for steamed white rice will depend on the type of rice you are using, the amount of rice, and the desired texture.

For long-grain rice, such as basmati, a standard stovetop simmer method involves a 1-to-2 ratio of rice to water. For example, 1 cup of uncooked rice, which serves 2 to 3 people, needs 2 cups of water. Bring the water to a boil, add the rice, and any desired seasonings such as salt, butter, or oil, then reduce the heat to low and cover the pot. Simmer the rice for 20 minutes without lifting the lid.

For medium-grain rice, a similar process is followed, but with a slightly different ratio of water to rice. Use 1.25 cups of water for every 1 cup of rice for a stickier texture. 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. Then, reduce the heat to low, cover the pot, and simmer for an additional 15 minutes without lifting the lid.

Once the rice has simmered for the appropriate amount of time, remove the pot from the heat and let it stand, covered, for an additional 5 minutes. This allows the rice to absorb any remaining liquid and ensures that the texture is fluffy and not mushy. After this final step, you can fluff the rice with a fork and serve.

It is important to note that the cooking time may vary slightly depending on your stove and cookware, so it is always a good idea to check the rice towards the end of the cooking time to ensure it is tender and has absorbed all the liquid.

Fluffing rice

Firstly, do not be tempted to remove the lid from the pot or rice cooker immediately after the rice has finished cooking. Leave the rice to rest for 10 minutes. This allows the steam to dissipate and helps the rice to have an even texture. It also gives the rice a chance to finish steaming and absorb the last bit of water, so it is extra fluffy.

Now it's time to fluff. Use a fork or a rice paddle to gently mix the rice. Avoid using a spoon, as this can bruise the rice and make it mushy. A fork or rice paddle will help to aerate the rice and remove any lumps, without mashing the grains together. Use short, shallow motions to rake through the rice and separate it. You can also stab the fork into the rice and lift up sections. If using a rice cooker, make sure you use a plastic or wooden utensil so as not to scratch the non-stick surface.

Fluffed rice is best served fresh but can be stored in an airtight container in the fridge for up to five days or frozen for up to six months.

Frequently asked questions