Steamed White Rice ( Only 2 Ingredients )

Steamed White Rice

  In my role as a cooking teacher for over twenty years, this is by far the most important question I get asked: How do you cook rice? Folks get intimidated by this grain, which has been around for more than 12,000 years. With more than 100,000 varieties of rice in the world, it does seem to cause some distress. Every variety cooks differently, every crop yields a different texture, every grain is a cherished and accessible commodity in much of the world. The following two techniques for cooking the perfect white rice— the Absorption/Steeping Method and the Pasta Method—come from years of practice, failure, more practice, and then repeated success. My failure-proof steeping method is sure to deliver a bowl of aromatic fl uff, especially when you use basmati rice (see Extra Credit).
Steamed White Rice

3 cups10 minutes

Ingredients :

  1. 1 cup india or Pakistani white basmati rice or long-grain white rice
  2. 11⁄2 teaspoons coarse kosher or sea salt


1 Place the rice in a medium-size bowl. Fill the bowl with enough water to cover the rice. Gently rub the slender grains of rice between the fi ngers of one hand, without breaking them, to wash off any dust or light foreign objects (like loose husks), which will fl oat to the surface. The water will become cloudy. Drain this water. You don’t need a colander for this; I just tip the bowl over the sink to pour off the water, making sure the rice stays in the bowl. Repeat this 3 or 4 times until after you rinse the grains the water remains relatively clear. Now pour in 1¾ cups of cold tap water and let the rice sit at room temperature until the kernels soften, 10 to 15 minutes.
2 Transfer the rice, water and all, to a saucepan. Stir in the salt and bring to a boil over medium-high heat. Stir the rice once or twice (just because). Let the water boil, uncovered, still over mediumhigh heat (and no stirring), until it has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Now (and not until now) stir once or twice to bring the partially cooked layer of rice from the bottom of the pan to the surface. Cover the pan with a tight-fi tting lid and reduce the heat to the lowest possible setting. Let the rice steep for 8 to 10 minutes (8 if you are using an electric burner, 10 minutes for a gas burner). Then turn off the heat and let the pan stand (or sit, for that matter) on that burner, undisturbed, for 5 minutes.
3 Uncover the pan, fl uff the rice with a fork (this lets the steam escape so it does not overcook the rice), and serve.

Absorption/Steeping Method


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