Saturday, November 22, 2008

Perfect Steamed Rice

No more goopy, gooey rice. Follow this method exactly and get fluffy, beautiful and perfect rice!

How to Make Perfect Steamed Rice

I have been making rice this way as long as I have been cooking. These days I use an electronic rice cooker, and I even steam hard cook eggs in the thing sometimes! But... if you haven't gotten one of those yet, first, put one on your Christmas list, but then, in the meantime, try this method exactly as it is written and you will have beautiful and fluffy, perfect rice. Here's how to do it.

Recipe: Perfect Steamed Rice

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: About 4 to 6 servings

  • 4 cups of water
  • 2 cups of long grain rice
  • 1 teaspoon of kosher salt

Bring water to a rolling ball, stir in salt and rice and return to a boil. Stir, cover immediately, reduce heat to very low simmer and cook for 20 minutes, covered. Don't peek and don't lift the lid! After 20 minutes, remove the pot from the burner and set aside, keeping covered. Allow the rice to continue steaming until ready to serve. Use a fork to fluff. Refrigerate or freeze leftovers.

Baked Rice: Combine 2 cup of long grain rice with 4 cups of boiling water and 1 teaspoon of salt and place into a buttered 3 quart, lidded baking dish. Add thin slices of butter if you like. Place a layer of aluminum foil over the baking dish, then cover with the lid (if you don't have a lid, use several layers of aluminum foil). Bake in a preheated 350 degree F oven for about 40 minutes or until all liquid is absorbed and rice is cooked through. Let rest for a few minutes before carefully removing the lid and foil. Fluff with a fork and serve. Increase cooking time to 1-1/2 hours if you use cold water.

Tips: Bump up your rice by skillet toasting it in a bit of butter first before adding the water, using half water and half broth, adding a small bay leaf, or a tiny pinch of other herbs to complement whatever main dish you are serving, such as basil, parsley, thyme or oregano. To freshen refrigerated or frozen rice, defrost, sprinkle lightly with water, cover and microwave on high until hot and tender. For a lemony rice, perfect for seafood dishes, squeeze in fresh lemon juice after buttering the rice.

For Brown Rice: For every cup of rice you'll want a 2-quart saucepan. Rinse rice with cold water for 30 seconds. Set aside. Bring 4-1/2 cups of water to boil for every cup of rice, adding a teaspoon of salt and a thin pat of butter, if desired. Stir rice in, whisking for a few seconds, reduce heat to low, cover and simmer for about 35 minutes, or until rice is tender and liquid is absorbed. Remove from heat, keep covered, and let rest for 5 to 10 minutes. Fluff with a fork before serving.


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©Deep South Dish
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Serve With Things Like This Y’all!

Shrimp Creole
Super Easy "Shortcut" Shrimp Etoufee
Cajun Beef and Pork Boulettes
Spicy Chicken and Vegetable Stir Fry
Smothered Pork Chops with Cream Gravy

Posted by on November 22, 2008
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  1. Hi Mary,

    Having lived in Japan for 9 years (my husband is a retired Marine), one of the first purchases was a rice steamer, but once the newness ran out, I never use it anymore.

    I bring the water to a boil, add the amount of rice needed and put a tight-fitting lid on the pot and place into a preheated 350 degree oven for 20 minutes. Fluff with fork and serve,


  2. Hi Pam! I ADORE my rice cooker - it really makes perfect rice, but sometimes I still do it stovetop too. I do rice in the oven with my oven jambalaya, but haven't used the oven for steaming simply rice. Great idea - thanks!

  3. OK Mary, YOU have become my new best friend!!! I made rice using your method/recipe and it came out perfectly! I will most probably be using my rice cooker for steaming veggies or something, because your method is FOOLPROOF! Thank you!

    1. Cheryl, you just made my weekend with that sweet comment. You're welcome!!

  4. My rice cooker directions include some suggestions about rinsing rice until the water runs clear before cooking it. Do you do that? Is that only with some kinds of rice? Thanks. Karen

    1. Mine actually does too Karen, but you know... I never remember to rinse it! Rinsing the rice is supposed to remove the excess starch and give you a fluffier rice, but my rice is pretty fluffy even though I forget.

  5. How many people does a cup of rice feed is it about four?

    1. A standard serving of rice is 1/2 cup cooked. One cup of raw white rice makes about 3 cups - 4 if it's brown rice.

  6. Finally!!! I can cook rice besides boil in bag. This method worked perfectly the first time. You made my day. Our orange chicken and rice was magnificent. Thanks again.

    1. Awesome! You're so welcome & thanks for letting me know!!


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