Easily Cook Perfect Steamed Rice Every Time
User Reviews
5
Easily Cook Perfect Steamed Rice Every Time
Description
The technique starts by rinsing the rice thoroughly until the water runs clear, removing excess starch. Rice is combined with measured water or stock in a saucepan with a tight-fitting lid. An optional teaspoon of neutral oil can be added to help prevent sticking and retain moisture during storage. The rice is brought to a boil uncovered until most of the liquid is absorbed, then the pot is covered tightly, heat reduced to low, and the rice steam-cooked for about 12 minutes without stirring or lifting the lid.
After cooking, the rice rests with the lid on for 5 to 10 minutes, allowing it to fully absorb moisture and develop a tender texture. This method is adaptable to regional rice qualities and personal preferences by adjusting water ratios. Using stock adds flavor to the rice. The recipe emphasizes not disturbing the rice during cooking to achieve well-separated grains.
Variations include using a glass lid to monitor the process and adjusting water quantities if rice is too dry. The final yield roughly doubles the rice volume, so cookware size should accommodate expansion.
Ingredients
- 1 cup rice (I used medium grain rice)
- 2 cups water chicken stock or vegetable stock, or stock
- 1 ½ teaspoon neutral cooking oil vegetable oil, generic cooking oil
Instructions
- Rinse rice in water until it runs clear.
- Combine the water and rice in a saucepan with a tight-fitting lid.Pro-Tip: If you want to add flavor to rice, cook rice in stock, vegetable or chicken stock.
- Optionally add 1 teaspoon of oil. This will help rice not stick to the bottom of the pan and keeps rice moist. If you want to store rice for many days, highly recommend you add oil to keep it moist.
- Stir rice well in water to distribute evenly in bottom of pan.
- Cook rice over medium heat. Bring the water to a boil and cook rice uncovered, until the water level drops below the surface of the rice. About 5 minutes. Lower the heat if water spills over.
- When almost all water (about 90%) is absorbed by rice, cover the pot with lid tightly. Reduce heat to low and cook for about 12 minutes. Note : DO NOT stir rice in between. Leave it untouched.
- Do not remove the lid while steaming as it will make the heat vapors escape thus reducing the amount of water the rice will absorb. If you want to have peak in your rice while cooking to be sure it's cooked use glass lid.
- When all the water has steamed off, Remove the pot from the heat and let it stand for an additional 10 minutes. This helps the rice absorb any remaining moisture and set up without getting mushy.
- Now take of the lid. Use a fork or rice spoon to gently fluff the rice so it doesn’t stick into one big mound.
- Use steamed rice in your favorite side dish preparation.
Notes
- Rinse rice well to remove excess starch, rinsing until water runs clear for best texture.
- Adjust the water-to-rice ratio according to rice quality and your preference; some rice may require more or less water.
- Use vegetable or chicken stock instead of water to add flavor when cooking the rice.
- Add a teaspoon of neutral oil to keep rice moist and prevent sticking during cooking and storage.
- Do not stir the rice during cooking or lift the lid to ensure proper steaming and texture.
- Let cooked rice rest covered for 5 to 10 minutes before fluffing to absorb remaining moisture evenly.
- Use a saucepan large enough to hold at least double the volume of the uncooked rice, accounting for expansion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 11mg | 0% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 22mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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