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Steamed Rice


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Steamed Rice 0 Picture


  • 6 cups water
  • 2 teaspoons salt
  • 3 cups long-grain white rice (not converted)


Servings 6


Step 1

In a 3- to 4-quart heavy saucepan bring water with salt to a boil. Add rice and cook, stirring, until water returns to a boil. Reduce heat to low and simmer until surface of rice is covered with steam holes, 8 to 10 minutes. Cover pan and cook rice until it is tender and all water is absorbed, about 15 minutes more.

Remove pan from heat and let stand, undisturbed, 5 minutes. Fluff rice with a fork. Rice may be made 3 days ahead and cooled completely before being chilled, covered. Reheat rice in a lightly oiled colander set over a saucepan of boiling water and covered. (Makes about 9 cups)

This recipe yields 6 servings.

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