Steamed Short-Grain Rice

Steamed Short-Grain Rice

Glossy, tender grains that cling together, cooked low and slow until pillowy soft.

Total 40 min Makes 4 servings Calories 242/serving

Dietary

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

This method relies on thorough rinsing and a careful water ratio to produce short-grain rice with a slightly sticky, cohesive texture ideal for scooping with chopsticks. It pairs naturally with stir-fries, curries, or simple grilled proteins, and forms the base for sushi rice once seasoned. A brief rest after cooking lets the steam finish the job, yielding evenly cooked grains from top to bottom.

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 or large bowl and rinse under cold water, swirling with your fingers, until the water runs mostly clear.

  2. Drain the rice well and transfer to a heavy-bottomed saucepan with a tight-fitting lid.

  3. Add the water and salt to the pan and let the rice soak for 15 minutes before cooking.

  4. Bring the rice and water to a boil over high heat, uncovered.

  5. Reduce the heat to low, cover tightly, and simmer without lifting the lid for 15 minutes.

  6. Remove the pan from the heat and let the rice rest, covered, for 10 minutes to finish steaming.

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

Rate this recipe

★ 4.6 (1)

Steamed Short-Grain Rice

This method relies on thorough rinsing and a careful water ratio to produce short-grain rice with a slightly sticky, cohesive texture ideal for scooping with chopsticks. It pairs naturally with stir-fries, curries, or simple grilled proteins, and forms the base for sushi rice once seasoned. A brief rest after cooking lets the steam finish the job, yielding evenly cooked grains from top to bottom.

40 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 or large bowl and rinse under cold water, swirling with your fingers, until the water runs mostly clear.

  2. 2

    Drain the rice well and transfer to a heavy-bottomed saucepan with a tight-fitting lid.

  3. 3

    Add the water and salt to the pan and let the rice soak for 15 minutes before cooking.

  4. 4

    Bring the rice and water to a boil over high heat, uncovered.

  5. 5

    Reduce the heat to low, cover tightly, and simmer without lifting the lid for 15 minutes.

  6. 6

    Remove the pan from the heat and let the rice rest, covered, for 10 minutes to finish steaming.

  7. 7

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