How to Make Steamed Rice

There’s something about perfectly steamed rice that just makes everything better. It’s soft, fluffy, and goes with so many of my favorite dishes, from my chicken and bell pepper stir-fry to that chicken and onion stir-fry that’s honestly to die for. And don’t even get me started on how good it tastes next to a fresh salad with steamed eggs on the side. Ohh, my mouth is watering just thinking about it!

Tips for fluffy steamed rice

• Rinse it first. Swirl the rice in cold water and drain until the water runs almost clear. That washes off extra starch so the grains don’t stick together.
• Measure the water. This recipe uses 2 cups of water for 1 cup of rice. Long grain white rice likes that ratio. Basmati and jasmine usually need a little less.
• Don’t lift the lid. Once it’s simmering, cover it and leave it alone. The steam does the work.
• Let it rest. Take the pot off the heat and keep it covered for 10 minutes before fluffing with a fork.

What to serve it with

Steamed rice goes with almost anything, from a quick chicken stir fry to a simple lettuce and tomato salad with hard boiled eggs. In summer we also mix cold rice with homemade mayonnaise, boiled eggs and vegetables for an easy rice salad.

How to store cooked rice safely

Cool leftover rice quickly and put it in the fridge within an hour or two, not left out overnight. Keep it in a closed container and eat it within 3 to 4 days (see the FoodSafety.gov storage chart). Reheat it until it’s steaming hot all the way through, with a splash of water so it doesn’t dry out.

Print Recipe

Steamed Rice Recipe

Course: Side Dish

Ingredients

• 1 cup white rice
• 2 cups water
• salt to taste
• butter or olive oil to taste

Instructions

• Stir the rice with water and salt in a saucepan.
• Cover it with a piece of foil, then put on lid.
• Cook over low heat for 15 to 18 minutes until the rice is done.
• Stir in the olive oil or butter while the rice is hot. Serve it and enjoy!

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