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–+ servings
steamed rice with chives on top in white bowl with wooden spoon
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5 from 6 votes

đź“‹RECIEP: How To Make Perfect Steamed Rice

You don’t need rice cooker to make prefect steamed rice. You can cook soft, fluffy, perfectly cooked rice on stove top every-single-time!
Prep Time4 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Asian
Servings: 3 servings
Calories: 243kcal

Equipment

  • Sauce pan with lid

Ingredients

  • 1 cup rice (I used medium grain rice)
  • 2 cups water or stock (chicken stock or vegetable stock)
  • 1 ½ teaspoon oil (vegetable 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.

Video

Notes

  1. Depending on the heat temperature you cook, the cooking pot and the rice quality, the ratio would slightly vary. Every region has varied rice quality, so adjust and figure out the right rice to water ratio that works perfect for you.
  2. If the given ratio produces dry rice, adjust the liquid levels accordingly the next time you cook rice.
  3. Use stock-vegetable or chicken stock instead of water to add more flavors to the rice while cooking. You can also season rice with pinch of salt.
  4. Adding a teaspoon of oil to the sauce pan helps rice not stick to the bottom of pan and keeps rice moist if you are storing it for many days.
  5. Once rice is cooked, it’ll double it’s quantity. Use a sauce pan or pot big enough to hold that quantity of rice.
  6. DO NOT stir rice in between. Do not open lid in-between during cooking. Leave it untouched.
  7. Use pan with glass lid if you want to keep a watch on the rice.
  8. It’s important to let steamed rice rest for about 5 to 10 minutes before you open lid and stir. This will help rice absorb all moisture and cook to soft texture.
 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 243kcal | Carbohydrates: 49g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 22mg | Iron: 0.5mg