Perfect Steamed Rice
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Last Updated on October 18, 2022 by Lisa Johnson
Learn how to make perfectly steamed rice on the stove top, no rice cooker required. This easy 30-minute method creates soft, fluffy rice every time! Serve this white rice as a side dish with your favorite family meals like Peruvian Roasted Chicken, Southwest Salmon Bowl, or Instant Pot Kalua Pork.
I constantly asked “how do you do that” or “I don’t know how to do that”, which is the point behind Cooking 101. Things that I find to be simple (because I have done them a million times), broken down into easy to follow steps for those who want to learn something new.
We have a rice cooker that my daughter insists on using, but I find it harder to clean and unnecessary. This is the exact way that I have made rice for over 25 years!
What you will need
This recipe is for the “white” version of steamed rice, I will have to post a “brown” rice version in the future (hint: it takes twice as long to cook).
- Water
- Olive oil – or oil of your choice.
- Sea salt
- Jasmine long grain white rice.
How to make Perfect Steamed Rice
In a sauce pan, bring the water, oil, salt and pepper to a boil.
add the rice.
bring back to a boil, reduce heat, cover and simmer for 25 minutes.
Remove from heat and fluff with a fork.
Serve immediately with your favorite dinner, like Mahi Mahi with Panko and Papaya Mango Salsa.
The key is the heat. If the burner is on too high the water will boil over, and your rice will burn. If it is too low, the rice will not absorb the water and you will have crunchy rice soup. We are looking for a simmer here, not a boil. You may lose a few batches while perfecting your skills, but hey, rice is cheap!
FAQs
Yes, store the completely cooled rice in an airtight container in the refrigerator for up to 4 days. Cooled rice can also be stored in the freezer, in an airtight container or zipper top bag for up to 2 months.
For individual serving, place rice in a bowl with 1 tablespoon of water and microwave for a minute or so. For larger amounts, add an additional tablespoon of water and cook for additional time.
Rice can also be reheated in a sauce pan on the stove with a tablespoon (or more) of water.
This is a personal choice. I prefer rice that is separate and not sticky so I use 1 cup of white rice to 1.75 cups of water. For softer rice cook with 1 cup of rice and 2 cups of water.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious rice recipes
- Classic Rice Pilaf
- Instant Pot Fried Rice
- Fried Rice
- Instant Pot Spanish Rice
- Mexican Rice
- Instant Pot Yellow Rice
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Enjoy!!
Steamed Rice
Equipment
- Sauce Pan with Lid
Ingredients
- 1.75 cups water
- 1 tablespoon oil
- 0.5 teaspoon sea salt
- 1 cup Jasmine white rice or your choice of long grain rice
Instructions
- Bring water, oil, and salt to a boil in a small sauce pan. Pour in rice and stir.
- Cover, reduce heat and simmer for 25 minutes. Do not stir, do not lift the lid until the 25 minutes are up.
- Remove lid and fluff with a fork.
Notes
Rice can also be reheated in a sauce pan on the stove with a tablespoon (or more) of water.
So many think that eating brown rice instead of white rice is a healthier choice because
it has more fiber. But the truth is that if you engage in frequent exercise on a weekly basis, your body will tolerate (and needs) PURE glucose that you get from white rice. Just soak the rice to remove over 30% of the arsenic. It’s not 100% but it helps. Thanks for the directions.