Short-Grain White Rice

Short-Grain White Rice

Rinsed and steamed until glossy and tender, with a subtle stickiness perfect for scooping.

Total 35 min Makes 4 servings Calories 242/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Short-grain white rice cooks up plump and slightly sticky, making it ideal for sushi, rice bowls, or serving alongside saucy dishes. Rinsing removes excess surface starch for a cleaner texture, while a covered simmer and rest ensure even, fluffy grains. This method works on the stovetop with just rice, water, and a pinch of salt.

Ingredients

  • 2 cups short-grain white rice
  • 2 1/4 cups water
  • 1/4 teaspoon salt

Method

  1. Place the rice in a fine-mesh strainer and rinse under cold running water, swirling with your hand, until the water runs mostly clear, about 1 minute.

  2. Drain the rice well and let it sit in the strainer for 10 minutes to remove excess surface water.

  3. Combine the rinsed rice, water, and salt in a 6-quart saucepan and stir once.

  4. Bring the mixture to a boil over medium-high heat, uncovered.

  5. Reduce the heat to low, cover with a tight-fitting lid, and simmer without lifting the lid until the water is absorbed.

  6. Remove the pan from heat and let the rice rest, covered, to finish steaming.

  7. Uncover and fluff the rice gently with a rice paddle or fork before serving.

Rate this recipe

★ 3.5 (1)

Short-Grain White Rice

Short-grain white rice cooks up plump and slightly sticky, making it ideal for sushi, rice bowls, or serving alongside saucy dishes. Rinsing removes excess surface starch for a cleaner texture, while a covered simmer and rest ensure even, fluffy grains. This method works on the stovetop with just rice, water, and a pinch of salt.

35 min 4 servings 242 cal

Ingredients

  • 2 cups short-grain white rice
  • 2 1/4 cups water
  • 1/4 teaspoon salt

Method

  1. 1

    Place the rice in a fine-mesh strainer and rinse under cold running water, swirling with your hand, until the water runs mostly clear, about 1 minute.

  2. 2

    Drain the rice well and let it sit in the strainer for 10 minutes to remove excess surface water.

  3. 3

    Combine the rinsed rice, water, and salt in a 6-quart saucepan and stir once.

  4. 4

    Bring the mixture to a boil over medium-high heat, uncovered.

  5. 5

    Reduce the heat to low, cover with a tight-fitting lid, and simmer without lifting the lid until the water is absorbed.

  6. 6

    Remove the pan from heat and let the rice rest, covered, to finish steaming.

  7. 7

    Uncover and fluff the rice gently with a rice paddle or fork before serving.