Steamed Rice
- 5m Prep Time
- 30m Cook Time
- 50m Ready In
A basic stovetop method for steamed white rice. Rinse the rice, then cook with water in a covered pot until tender and fluffy.
Ingredients
- 2 cup medium- or long-grain white rice
- 2 1/2 cup water
Nutrition (per serving, estimated)
Estimated based off 2 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.8 mg
- Iron: 3.45 mg
- Magnesium: 21.5 mg
- Phosphorus: 92 mg
- Potassium: 92 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup medium- or long-grain white rice
- 2 1/2 cup water
Let's Cook
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Step 1.
Place 2 cups of medium- or long-grain white rice in a large fine-mesh sieve or colander with small holes. Rinse the rice under cold running water for about 1 minute, stirring with your hand, until the water runs mostly clear.
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Step 2.
Transfer the rinsed rice to a heavy-bottomed 2-quart pot. Add 2½ cups of water and cover the pot with a lid. If you have time, let the rice soak for 30 minutes to help it cook more evenly.
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Step 3.
Place the pot over high heat and bring to a boil, which should take about 3 minutes. Watch carefully to prevent the pot from boiling over. Once boiling, immediately reduce the heat to low.
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Step 4.
Cock the lid slightly to allow steam to escape, and continue cooking on low for 25 to 30 minutes, or until all the water has been absorbed and the rice is tender and no longer soggy. Do not lift the lid during cooking.
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Step 5.
Remove the pot from the heat and let it rest, covered, for at least 10 to 15 minutes to allow the rice to finish steaming. Fluff the rice with a fork or rice paddle, then transfer to a serving bowl and serve.