Steamed Rice Cooking Guide – Tips for Perfect Texture

Methods for cooking rice on the stovetop (my preferred method) or in the oven! My steaming method for cooking Steamed Rice is simple and fool-proof – no fussy techniques like rinsing or using a sieve like in other recipes. Your Steamed Rice will be fluffy and tender every time – never sticky or mushy. And I’m quite particular about my rice!

This method works perfectly for Boiled rice, medium and long-grain white rice, and short-grain rice. For aromatic varieties like basmati rice and jasmine rice, please follow the separate instructions to achieve the best texture and flavor.

How to Cook Steamed Rice

Everyone should know how to cook perfect rice without a rice cooker! So today, I’m sharing how I cook rice in two different ways; firstly, we’ll look at the stovetop method and finally the rice cooker.

1. On the stovetop (13 minutes) – best results, my preferred method
2. In the oven (35 minutes) – least fuss, easiest for cooking larger quantities

Which rice to use for this recipe

Use this rice recipe for:

• Long-grain white rice
• Medium-grain white rice
• Short-grain white rice
• Wondering about the
• difference between different types of rice used for Steamed Rice or Boiled rice?
• The general rule is, the shorter the rice grain, the stickier the rice will be. Sticky doesn’t mean mushy or overcooked! It means the grains stick together more rather than being fluffy and separate, which can affect the texture of Steamed Rice. The longer the rice grain, the less sticky the rice will be. basmati rice is the least sticky variety because it has the longest grains, making it ideal for fluffy Steamed Rice and light Boiled rice dishes. For cooking Steamed Rice or Boiled rice, the correct rice-to-water ratio is very important.
• For 1 cup of rice, you will need 1.5 cups of water when cooking rice on the stovetop or in the oven. If you rinse the rice*, reduce the water by 2 tablespoons per cup of rice.
  If you use the correct cooking method and the right ratio of rice to water, you will definitely get fluffy Steamed Rice, but it’s best to wash the rice before cooking.

  Steamed Rice Cooking Images Link

  Stove-top Method for Cooking Steamed Rice (My Preferred Method)

  In a saucepan, combine 1 cup of washed rice (including varieties like basmati rice) and 1.5 cups of water. Bring to a boil over medium heat without a lid.

  Reduce the heat, cover with a lid, and cook on low heat for 13 minutes.

  Remove the saucepan from the stove with the lid still on and let it rest for 10 minutes.

  Check with a rice spoon to see if the rice is properly cooked, then drain any excess water.

  You will be surprised at how beautifully fluffy and perfect your Steamed Rice or Boiled rice will be. (I will provide some pictures for your understanding.)

   

  This is my preferred method for cooking rice, and among the three methods I’m sharing today, this one gives the best results. All the rice cooks evenly, the grains remain soft, fluffy, and non-sticky—perfect for everyday Steamed Rice and aromatic varieties like basmati rice.

   

   

  

• Oven Method for Cooking Steamed Rice

  This method is especially useful when you are short on time or cooking a large quantity of Steamed Rice or Boiled rice.

  Take the rice (including varieties like basmati rice) and boiling water* in a small casserole dish with a lid (or use a pan and foil).

  Cover with a lid and bake at 200°C / 390°F (180°C fan) for 35 minutes.

  Remove from the oven and let it rest for 10 minutes.

  Check with a fork to see if the rice is properly fluffy—you will be surprised at the perfectly cooked Steamed Rice made in the oven.
  (I will provide some pictures for your understanding.)

   

  

  * Boiling water helps the rice cook more evenly in the oven because it doesn’t take long for the water to reach temperature (usually no more than 10 minutes).

  This is my second preferred method for cooking rice. It’s not quite as perfect as stove-top Steamed Rice or traditional Boiled rice, because some grains around the edges may become slightly crispy. However, the rice is still very good, fluffy, and aromatic—especially when using basmati rice—and this small compromise is worth it for the convenience of this completely hassle-free method.

  The only reasons to wash rice when preparing Steamed Rice or Boiled rice are in the following situations:

  • To clean it – If you bought rice from a street market or a similar place (i.e., not from a grocery store package) and are concerned about cleanliness, washing the rice will remove dirt and impurities, ensuring safe Steamed Rice.

  • For flavorful rice – I have shared some rice recipes where other ingredients create a thick cooking liquid. In those situations, washing the rice is necessary. To keep the rice fluffy, I wash the rice and sometimes even parboil it beforehand. This method works especially well for dishes made with basmati rice, such as biryani and coconut rice.

  If you wash the rice, use 2 tablespoons less water per cup of rice, because some water remains on the grains after washing. This helps maintain perfectly fluffy Steamed Rice and well-cooked Boiled rice.

   

  

  How do you wash rice?

  The easiest way is to use a bowl, fill it with water, stir the rice, and then drain the water. Do this about 4 times. Note: The water will never become completely clear.

   

  Finally, in addition to this steamed-rice recipe post, I have many more rice and pulao recipes. Also, don’t forget to check out my other related recipe collections. I have also included another recipe via a link.

   

  Jeera Rice Makeing Link

  Ingredients

  Cups Metric

  Stovetop (My preferred method):
  ▢1 cup white rice – short, medium or long grain, uncooked (Note 1)
  ▢1 ½ cups water
  Oven:
  ▢2 cups white rice – short, medium or long grain (Note 1, 2)
  ▢3 cups boiling water (Note 3)

  Instructions
  Before you begin:
  Check rice type: This recipe is for the following types of white rice: long grain, medium grain, short grain. See separate recipes for Basmati and Jasmine rice.
  Rinse your rice first.

  Stovetop (My preferred method):
  Bring to a simmer – Place the water and rice in a large saucepan over medium-high heat. Once the entire surface of the water is gently bubbling and frothing, reduce the heat to low and cover with a lid.
  Cook for 13 minutes – Cook for 13 minutes. Do not stir, do not open the lid. The water should now be fully absorbed – tilt the pot to check.
  Rest – Remove from the stove, leave the lid on and let it rest for 10 minutes.
  Fluff – Remove the lid, fluff with a rice paddle or fork and serve!

  Oven:
  Preheat oven to 200°C/390°F (180°C fan forced).
  Pot – Use a small casserole dish about 24cm/10 inches wide with a lid. (Note 4)
  Bake for 35 minutes – Place the boiling water and rice in the pot, cover with the lid and bake for 35 minutes.
  Rest and fluff – Remove from the oven and let it rest with the lid on for 10 minutes. Remove the lid, fluff with a rice paddle or fork and serve! (Makes 6 cups of cooked rice).