Steaming Rice Perfectly: No Rice Cooker, No Problem

Steaming rice is a basic skill for preparing a Chinese meal. While rice cookers are a common kitchen appliance, it is still possible to make perfect rice without one. The key is to use the right ratio of rice to water and to avoid the urge to lift the lid and stir or check on the rice while it cooks.

Wash the rice

Washing the Rice

Washing the rice is an important step in the rice-making process as it helps to remove any debris and the excess starch that causes the rice to become sticky.

Firstly, place your rice in a pot or a colander/sieve and rinse it with cold water. If using a pot, add just enough water to cover the rice and swirl it around with your fingers. If using a colander/sieve, simply rinse the rice under the cold tap. You will notice the water turn cloudy and milky as you do this. Drain the water and repeat this process until the water runs clear. This should take around 3 rinses.

Some people like to soak their rice after rinsing, to speed up the cooking time. This is not necessary, but if you choose to do so, simply add equal amounts of fresh water to your rice and leave it to soak for at least 30 minutes, or for as long as half a day.

Soak the rice

Soaking the rice is an important step in the process of cooking rice without a rice cooker. It ensures that the rice cooks evenly and speeds up the cooking time. The rice should be soaked for at least 10 minutes, but no longer than an hour. If you are short on time, you can skip the soaking process, but it is recommended for best results.

To soak the rice, first, rinse it with water to remove any excess starch. You can do this by placing the rice in a pot and covering it with water, swirling it around with your fingers, and then draining the water. Repeat this process until the water becomes clear, usually about three times. Alternatively, you can place the rice in a colander or sieve and rinse it under cold water until the water running out is clear.

Once the rice is rinsed, add fresh water to the pot in a 1:1 ratio with the rice. For example, if you are using 2 cups of rice, add 2 cups of water. You can also use the knuckle or index finger method to measure the water. Place your index finger on top of the rice and add water until it reaches the first knuckle crease. This method is less precise but is a traditional way of measuring in Asian households.

After adding the water, cover the pot and let the rice soak for 15-20 minutes. If you have more time, you can soak the rice for up to 30 minutes or even an entire day, which will help it cook faster. However, if you are in a hurry, you can shorten the soaking time or skip it altogether.

Use the right water to rice ratio

The water to rice ratio is crucial to getting the right rice consistency. The ratio will differ depending on the type of rice and the consistency you want. For firmer rice, use less water, and for softer rice, use more.

For long-grain rice, such as jasmine rice, a ratio of 1:1.5 or 1:1.3 is recommended. This will yield fluffy, slightly sticky rice. If you prefer your rice on the softer side, you can increase the ratio to 1:1.5.

For short-grain rice, a lower ratio of 1:1.1 is suggested. This will result in plump and sticky rice grains.

If you're using a measuring cup, the ratio can be easily adjusted. For example, if you're making 2 cups of rice, simply add 3 cups of water for a 1:1.5 ratio.

There are also traditional methods for measuring the water ratio without using cups. One way is to use your fingertip to measure. Hover your fingertip over the rice and add water until it reaches your first knuckle crease. Another traditional method is to spread the rice evenly in the pot and dig your finger into it. The height of the water layer should then be similar to the height of the rice layer.

It's important to note that these ratios may need to be adjusted slightly depending on your personal preferences, the specific brand of rice, and the type of cookware you're using.

Simmer the rice

Now that you've rinsed and soaked your rice, it's time to cook it!

First, add fresh water to your pot of drained rice. The ideal ratio of rice to water is around 1:1.5, but this can be adjusted to your personal preference. If you like softer rice, for example, you can use a 1:1.5 or even 1:2 ratio.

Next, place the pot over medium-high heat and bring the water to a boil. Keep boiling until the water level is just below the level of the rice. If the water is boiling too aggressively or starts to slosh over the sides of the pot, turn the heat down slightly.

Once the water is boiling, it's time to add your seasoning. Salt, butter, or oil are great ways to add flavour and moisture to your rice. A good rule of thumb is to add about 1 tablespoon (15 mL) of butter or oil and 0.5 teaspoons (2.8 g) of salt for every 1 cup (220 g) of uncooked rice. Besides adding flavour, butter or oil will also keep your rice moist and prevent it from drying out.

However, keep in mind the other dishes you'll be serving with your rice. If they're already very flavourful or salty, you might not need to season the rice at all.

Now, turn the heat down to medium-low, cover the pot, and let the rice simmer until it's done. It's important to resist the urge to lift the lid and check on the rice—you want to keep the pot fully sealed the entire time. The rice is finished cooking when almost all of the water is gone and you see steam holes in the surface of the rice.

To ensure a tight seal, use a pot with a lid that fits securely. If your lid fits loosely, you can lay a towel over the pot before placing the lid on top. The towel will absorb excess condensation, preventing soggy rice. Just be sure to fold the corners of the towel over the top of the pot so they don't catch fire.

Let the rice rest

Once your rice is cooked, it's time for the final and one of the most important steps: letting the rice rest. This step is crucial as it ensures that the rice grains are fluffy and well-cooked. Here's a detailed guide on how to do it right:

After you've turned off the heat, it's essential to keep the lid on the pot and let the rice rest for at least 10 minutes. This waiting period is crucial because it allows the rice to continue cooking gently in its residual heat. The steam that builds up inside the covered pot will continue to cook the rice, ensuring that each grain is perfectly cooked. This is especially important if you're using long-grain rice, such as basmati or jasmine, as it needs a little extra time to absorb moisture and soften.

During this resting phase, the moisture inside the pot redistributes, ensuring that any remaining unabsorbed water is evenly dispersed. This process prevents the rice from becoming soggy and sticking together in a solid block. It also helps to maintain the individual integrity of each grain, resulting in rice that is light and fluffy.

The resting period also gives the rice a chance to relax and settle. As the rice cools slightly, the grains will firm up, making them less prone to breaking or becoming mushy when handled. This step is essential if you plan to use the rice in fried rice or sushi, where distinct grains are preferred over a sticky mass.

Finally, the resting time allows for even flavour distribution throughout the rice. As the rice rests, the flavours have time to permeate each grain, ensuring that every bite is delicious and consistent. This is especially important if you've cooked your rice with spices or stock, as it gives those flavours time to truly infuse.

In summary, letting the rice rest after turning off the heat is a critical step in the rice-cooking process. It ensures that your rice turns out perfectly fluffy, flavourful, and ready for any dish you plan to use it in. So, be patient, keep the lid on, and let that rice rest—your patience will be rewarded with delicious, well-cooked rice.

Frequently asked questions