How to Cook Steamed Rice

Cooking with steamed rice is simple; it's essentially just like cooking regular rice. Boil 2 parts of water with a pinch of salt, then add 1 part rice, cover the pot, and reduce the heat. Some types of rice require simmering for 45 minutes, but American-style steamed rice is already partially cooked and only takes 20-25 minutes. You can also cook the rice in a microwave or use a rice cooker. Although steamed rice is a specific type of rice, this term also refers to white or brown rice that has been partially cooked. To cook regular rice in the steaming method, simmer it until it reaches an al dente texture, slightly firm, and then use it for soups, pilafs, or risottos.

- 1 cup (240 ml) steamed rice or converted rice - 2 cups (480 ml) water - A pinch of salt (optional) *Yields 4 servings*

Soak the rice for 30 minutes to reduce cooking time and enhance flavor. If desired, you can soak the rice in warm water, keeping it submerged 2.5 – 5 cm below the surface. Soak for 20-30 minutes, then drain the rice through a sieve to remove excess water.

• While soaking the rice isn't mandatory, this step can reduce cooking time by 20%. The rice will have a richer flavor when cooked in less time.

Bring 2 parts water with a pinch of salt to a boil. Use a 2:1 ratio of water to rice. For instance, if cooking 1 cup (240 ml) of rice, you will need 2 cups (480 ml) of water. Pour the water into a medium-sized pot, add a pinch of salt, and bring to a boil over medium-high heat.

• To prepare 4 servings, use 1 cup (240 ml) rice and 2 cups (480 ml) water. You can halve the ingredients for 2 servings or double them for 8 servings, just maintain the 2:1 ratio of water to rice.

Add 1 part steamed rice to the pot. Pour the rice into the pot as soon as the water reaches a boil. Stir to evenly distribute the rice.

• If you soaked the rice beforehand, remember to drain it through a sieve before adding it to the boiling water. Slowly add the soaked rice to the pot to avoid splashing. Soaked rice is heavier than dry rice due to the absorbed water.

Cover and cook American-style steamed rice for 15-20 minutes. Stir the rice once, lower the heat to a simmer, and cover the pot. Unsoaked rice will need about 20-30 minutes to cook. If using soaked rice, you only need to cook for 15-20 minutes.

• American-style steamed rice is partially cooked, so the cooking time is shorter.

Cook southern Indian-style steamed rice for up to 45 minutes. Stir the rice, reduce the heat to low, and cover the pot. Unlike American-style steamed rice, which is pre-cooked, other types of steamed rice require a longer cooking time compared to regular white rice. These varieties need to cook for about 45 minutes.

• If using soaked rice, check after 35 minutes of cooking.
• Check the product packaging for instructions if you're unsure about the type of rice you're using.

Turn off the heat and fluff the rice with chopsticks. Once the rice is cooked, turn off the heat and let it rest for 5 minutes. Open the lid, use chopsticks to gently fluff the rice, and serve immediately.

Place water, steamed rice, and salt into a microwave-safe container. Use a 2:1 ratio of water to rice, and add a pinch of salt. Stir all ingredients together in the container. Make sure to cover the container while cooking the rice, so choose one with a lid.

• The rice will expand as it cooks, so fill the container only halfway with rice and water.
• For 4 servings, use 1 cup (240 ml) rice and 2 cups (480 ml) water. Stick to the 2:1 water-to-rice ratio if you need to adjust the amount for more or fewer servings.
• Soaking the rice beforehand isn't necessary, but if you prefer, you can soak it in warm water for 15 minutes to reduce cooking time.

Microwave the rice in an uncovered container for 5 minutes. Set the microwave to high power for the first 5 minutes. If the water hasn’t boiled after 5 minutes, continue microwaving for an additional 2-5 minutes on high power.

• You’ll cover the container in the next step, but for now, leave it uncovered.

Cover the pot and cook for 15 minutes on medium power. Once the water boils, cover the pot and set the microwave to medium power. Cook for 15 minutes, then check if the rice is fully cooked.

• American-style steamed rice will be cooked in 15 minutes. If you're using Indian steamed rice, it may take at least 5-10 more minutes to cook.

Cook in the microwave for an additional 5 minutes, if necessary. After 15 minutes, check if the rice has fully expanded and test its texture. If the rice isn’t done, continue cooking for another 5 minutes on medium power.

• Continue cooking and checking every 5 minutes until the rice is done.
• If the rice is soft but there's still water in the bowl, drain the excess water.

Fluff the rice and serve. Once the rice is cooked, use chopsticks to fluff it and serve immediately.

Read the rice cooker manual. Most rice cookers have similar basic instructions. However, each product might have slight variations, so it’s important to read the manual for water-to-rice ratios, cooking times, and other details.

• Check the instructions to see if the manufacturer recommends soaking the rice beforehand and if any adjustments are needed for soaked rice. Some manufacturers recommend soaking brown rice first. If they do, also soak Indian-style steamed rice as per their instructions.

Place 2 parts of water, 1 part steamed rice, and a pinch of salt into the rice cooker. Add water to the rice cooker, toss in a pinch of salt, then pour in the rice and stir to combine.

• To make 4 servings, use 1 cup (240 ml) of rice and 2 cups (480 ml) of water. Double the ingredients for 8 servings, or halve the amounts to make 2 servings. Just remember to maintain the 2:1 water-to-rice ratio.
• If the instruction manual suggests a different water-to-rice ratio, adjust accordingly.

Turn on the rice cooker. If your rice cooker has multiple cooking settings, select the white rice option. The rice cooker will automatically turn off once cooking is complete, which typically takes around 15-20 minutes.

• For Indian-style steamed rice, it will need a longer cook time. Opt for the brown rice setting, which will take approximately 30 minutes. Some manufacturers recommend soaking brown rice before cooking, so follow those instructions if applicable for Indian steamed rice.

Let the rice sit in the cooker for 10-15 minutes. Allow the rice to rest in the cooker once it turns off automatically. This ensures the rice won’t be sticky or mushy.

• You can also cook the rice ahead of time and keep it warm in the rice cooker. Many rice cookers come with a “keep warm” feature.

Fluff the rice and serve. Use chopsticks to fluff the rice and allow any excess steam to evaporate. Scoop the rice out of the cooker or transfer it to a serving bowl on the dining table.

Bring 2 parts water and a pinch of salt to a boil. Use a 2:1 water-to-rice ratio. Bring the water and a pinch of salt to a boil in a pot over medium-high heat.

• For 4 servings, cook 1 cup (240 ml) of rice with 2 cups (480 ml) of water. Adjust the amounts of rice and water if you need to make more or less rice, just remember to keep the 2:1 water-to-rice ratio.

Add regular white rice or brown rice to the pot when the water starts to boil. Stir the rice as you add it to the pot to distribute evenly, then lower the heat to a medium-low setting and cover the pot.

Cook white rice for 5-10 minutes. If the recipe calls for white rice, reduce the heat and simmer until the rice reaches an al dente texture, meaning it should still have a slight firmness.

• Steaming rice is a common technique in various cuisines, including Nigerian and Middle Eastern cooking.

Steam brown rice for 20 minutes. If you're steaming brown rice, it will reach the al dente stage in about 20 minutes. This technique is useful when you want to cook brown rice for soups or as a substitute for white rice. For example, if you're making risotto with brown rice instead of Arborio, you will need to steam the rice first.

Remove the pot from the heat and drain the water. Take the pot off the stove once the rice has cooked to an al dente consistency, meaning the grains are still slightly firm. Transfer the rice to a strainer to drain the excess water. Leave the rice in the strainer after draining.

Rinse the rice with cold water to stop the cooking process. After draining the cooked rice, immerse the strainer with rice into a bowl of ice-cold water. This step will prevent the rice from becoming mushy after finishing soups or stews.

Incorporate the rice into your recipe. Add the rice into your dish according to the recipe instructions or add it in the final 15 minutes of cooking. For example, if your soup needs to simmer for 25 minutes, cook the soup for 10 minutes, add the rice, and then cook everything together for an additional 15 minutes.

• You can store leftover rice in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.