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Perfectly Steamed White Rice

Perfectly Steamed White Rice

Mastering the art of steamed white rice is a fundamental skill in the kitchen. The process is surprisingly simple: just a pot with a lid, water, rice, and a dash of patience. No extravagant rice cookers or fancy equipment is needed to make fluffy, tender rice every time.

In this post, I’m going to offer two simple ways to cook rice successfully: the traditional stovetop method and the pasta method. I’ll also share some interesting facts and details about rice just to once again show I’m a foodie nerd. So, what do you say we get started – grab a pot with a lid, your rice, and let’s cook some rice.

Brown vs. White Rice

Rice can be found in lots of colors, including red, black, yellow, and even purple (yes you read that right, purple). But let’s talk briefly about the two most common colors – brown and white rice.

Brown and white rice

  • Brown rice is processed to remove its outer hull, retaining the bran and germ layers that provide its brown color and contribute to a chewier texture and nuttier flavor. It is categorized as a whole grain, offering higher fiber and nutrient content along with a lower glycemic index.
  • White rice goes through the complete milling process to eliminate the husk, bran, and germ layers. This leaves only the endosperm, which is white. White rice is a processed grain and has a lower nutritional profile compared to brown rice. However, some individuals may find it easier to digest and it cooks quicker.

Long vs. Medium vs. Short grain white rice

You might be surprise to learn there are more than 40,000 varieties of rice in the world.  I know I was! So, to simplify things, white rice is classified by grain length – short, medium, and long. The length of the grain also loosely serves as an indicator of the final texture of the cooked rice. Here are a few examples:

Short, medium, and long grain white rice

  • Long Grain: Includes Basmati and Jasmine. Long grain rice has lower starch content, resulting in a light and dry texture that prevents clumping. Ideal for dishes like pilaf and biryani, or my Teriyaki Chicken with rice.
  • Medium Grain: Includes Arborio, Valencia, and Bomba. Medium grain rice has a fluffy, moist, and tender texture with a touch of stickiness, ideal for preparing risotto and paella.
  • Short Grain: Black rice from China, short-grain rice from America, and sushi rice.   Short grain rice as a sticky texture that clumps together when cooked, making it ideal for sushi or eating with chopsticks.

How to make steamed white rice

Start by remembering this process: Rinse, combine, simmer, rest and fluff. Here are two versions of this process that are suitable for short, medium, or long grain white rice. Keep in mind that the stovetop method is not best suited for brown rice. Check out my advice for cooking brown rice below.

Traditional Stovetop Method

  1. Rinse the rice before cooking to remove dusty starches that may cause clumping. Place rice in a fine mesh sieve and rinse until water runs mostly clear.
  2. Combine in a pot. Combine 1 cup of rice and 1/4 teaspoon of salt with 1 ¾ cups of water and bring to a boil. Cover with a lid.
  3. Simmer. Reduce heat to low once boiling and let simmer for approximately 15 minutes until water is absorbed and rice is tender.
  4. Rest and fluff. After turning off the heat, let the rice sit covered for 10 minutes. Uncover, fluff with a fork, and serve.

Pasta Method

  1. Rinse the rice by adding it to a fine mesh strainer and running water over it until the water runs mostly clear.
  2. Combine. Boil water by filling a pot halfway and bringing it to a boil. You’ll roughly use 4-5 times as much water as rice (just eyeball the measurement).  Once the water is boiling, stir in 1 cup of rice and 1/4 teaspoon salt.
  3. Simmer. Reduce the heat to medium-low. Let it cook uncovered for approximately 15 minutes, stirring occasionally. Check for doneness by removing a few grains of rice with a spoon, letting them cool, and tasting to check doneness.
  4. Rest and fluff. Once the rice is fully cooked, drain the pot, cover it, and allow it to rest for 10 minutes. Uncover, fluff with a fork, and serve.

Cooking Brown Rice

  • Brown rice typically requires more water and a slightly longer cooking time due to its outer bran layer. It’s important to check the instructions on the packaging, as cooking times may vary by variety. In general, for every cup of brown rice, use 1 3/4 cups of water (if following the traditional method) and cook for 35-40 minutes.
  • To avoid undercooked or gummy rice, consider using the pasta method for cooking brown rice making sure to adjust the cooking time. To check for doneness, simply take a few grains out of the pan with a spoon, let them cool, and taste to check if the rice is done. If not, continue cooking until it reaches the desired texture.

Tips for perfect rice

  • NO PEEKING OR STIRRING! Avoid peeking or stirring while the rice is cooking to prevent it from being ruined. Lifting the lid can result in undercooked or unevenly cooked rice by releasing steam while stirring can lead to gluey rice due to starch activation.
  • NEVER skip resting. Rest the rice for 10 minutes after cooking to allow it to finish cooking in residual heat and absorb excess water, resulting in fluffy, non-sticky rice.
  • DON’T BOIL. When cooking stovetop rice, bring it just to a gentle boil and immediately lower the heat to avoid a hard or heavy boil. Aim for a gentle simmer with occasional small bubbles on the surface.

Storing leftover rice

  • To properly store steamed white rice, it should be cooled promptly and refrigerated without delay. You can cool it quickly by spreading it on a plate or baking sheet. It is crucial to prevent the rice from sitting at room temperature for more than two hours to avoid bacterial growth.
  • Cooked rice can be refrigerated for a maximum of 4 days. However, it may lose moisture over time, so adding a little water before reheating can help restore its texture.
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Perfectly Steamed White Rice

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Steaming white rice is a technique that every home cook should know.  And the good news is that it’s easy to learn.  All you need is a pot, water, rice, and some patience. No rice cooker or fancy equipment needed to make perfectly fluffy and tender rice every time.

  • Author: Foodienoise
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings (6 ounces each) 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: American, Asian, Mexican

Ingredients

Units Scale
  • 1 cup long grain white rice
  • 1 3/4 cups water
  • 1/4 teaspoon kosher salt (optional)

Instructions

Traditional Stovetop Method:

  1. Place the rice in a fine sieve or colander and rinse until the water runs mostly clear.
  2. Combine the water, rice, and salt in a sauce pan, turn the heat to high, and bring to a boil.  As soon as the pan begins to boil, lower the heat to medium-low and cover.
  3. Allow to simmer until all the water is absorbed and the rice is tender, approximately 15-18 minutes.  Remove from heat.
  4. Let the rice rest, covered, for 10 minutes.  Then uncover, fluff with a fork, and serve

Pasta Method:

  1. Place the rice in a fine sieve or colander and rinse until the water runs mostly clear.
  2. Fill a pot halfway, turn the heat to high, and bring to a gentle boil.  After the water begins to boil, stir in the rice and salt.
  3. Reduce the heat to medium-low. Let the rice cook uncovered for approximately 15 minutes, stirring occasionally. After 15 minutes, check for doneness by removing a few grains of rice with a spoon, letting them cool, and tasting to check doneness.
  4. When the rice is fully cooked, drain the pot, cover it, and allow it to rest for 10 minutes. Uncover, fluff with a fork, and serve.

 

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