Basic Steamed Long-Grain Rice

By Martha Rose Shulman

Basic Steamed Long-Grain Rice
Andrew Scrivani for The New York Times
Total Time
50 minutes
Rating
4(106)
Comments
Read comments

Rice can be cooked many ways, but here’s the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes. Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam. The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours. The grains are brittle, but if they absorb a little water they are less likely to break while cooking. Still, I have to admit that there are many times that I don’t soak my basmati rice — and I can’t really tell the difference.

Featured in: Rice: The World’s Underappreciated Staple

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:2 servings

    For the Basic Steamed Long-grain Rice

    • 1cup basmati or long-grain rice
    • 1½ to 2cups water
    • ½teaspoon salt (or to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

338 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 74 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 7 grams protein; 595 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. For the Basic Steamed Long-grain Rice

    1. Step 1

      Place the rice in a bowl in the sink, and rinse and drain several times with water, until the water runs clear. If using basmati rice, soak for 30 minutes. Drain over a bowl, and measure out 1½ to 2 cups water.

    2. Step 2

      Combine the water, rice and salt in a heavy 2- or 3-quart saucepan with a tight-fitting lid. Bring to a boil, reduce the heat to low and cover. Simmer 12 to 15 minutes, until all of the liquid has been absorbed.

    3. Step 3

      Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice). Replace the lid, and allow to sit for ten minutes undisturbed. Serve.

Tip
  • Variations:* Here is a typically Middle Eastern way to prepare pilaf. Proceed with step 1 as instructed. Heat 1 to 2 tablespoons butter or oil in a heavy 2- or 3-quart saucepan over medium heat. Add ¼ to ½ cup finely chopped onion if desired, and cook, stirring, until it begins to soften, about three minutes. Add the rice, and cook, stirring, for two to three minutes, until the rice is sizzling and the grains are separate. Add the water and salt, and bring to a boil. Reduce the heat, cover and simmer 12 to 15 minutes, until all of the liquid has been absorbed. Proceed with step 3.* Substitute chicken or vegetable stock for the water.Advance preparation: Rice can be cooked ahead and reheated. One you have followed the recipe through step 3, spread the rice in a lightly oiled 2-quart baking dish and allow to cool completely, uncovered. To reheat, cover with foil and place in a 325-degree oven for 20 minutes.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5
106 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mark Dahlin

I have been cooking for a living for over 30 years, It is wonderful to see a new, more precise way of cooking rice. Thank you NYT. You can teach a old dog......

Nageswari Annamalai

Never rinse the rice several times. What is available in the US is clean enough I do not even rinse it. If you must rinse it do it only once, never more than once. The rice will lose its taste.

Monica D

Do you turn off the heat completely after you put the towel on, or leave it on low? Please clarify!

Laura

Cooked the rice for 15 minutes and it was over cooked. Going back to cooking it like Al dente pasta. It isn’t as fluffy or aromatic, but stands up to stir frying and doesn’t get mushy.

Hen

Yes, rinse the rice until the water is clear.

Carol K.

I have always read & been told to rinse white rice to reduce the starch content. From my experience & from what I have been told if you do not rinse white rice until the water runs clear the rice will come out sticky & gloppy. There are many types of rice with different requirements. It is also helpful to learn those distinctions.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.