Perfect Steamed Rice
Never burn a pot of rice again! Here’s my foolproof method for the best light and fluffy, perfect steamed white rice on the stovetop.
We all happen to have our own quirky talents, and one of mine just happens to be making white rice. I don’t think I’ve burned a pot, like ever.
You don’t need a rice cooker, an Instant Pot, or any other special tools—just a saucepan, stove and a timer. Not only is this rice moist and fluffy, but since it’s cooked with a little olive oil and salt and pepper, it also has delicious flavor all on its own.
Be sure to also check out my classic rice pilaf recipe for a rice side dish with even more flavor and flair.
Ingredients You’ll Need
Let’s get cooking! Here’s what you’ll need:
- White long-grained rice (I prefer Jasmine or Basmati)
- Olive oil
- Salt and pepper
Can I Use Other Kinds of Rice?
What about brown rice, wild rice, or short-grained rice like sushi rice and Arborio, etc? I have only tested this recipe using white long-grained rice (it’s what we eat most often in our house!). This method may work for other rice varieties, but amounts and time will likely need to be adjusted.
How to Make Perfect Steamed Rice
1. Toast rice in oil. Heat olive oil in a saucepan over medium heat for about a minute, then add rice, salt and pepper. Stir mixture for about 30 seconds, until rice is evenly coated in the oil and some of the rice grains appear to turn translucent.
Tip: For an additional “nutty” flavor, toast rice in the olive oil for an additional 1-2 minutes until rice grains turn slightly golden brown, but pay attention so they don’t burn.
2. Add water and bring to a boil. This recipe follows a 2:1 water to rice ratio. Add the water to the saucepan, increase heat to medium high heat and bring mixture to a boil.
Tip: I’ve found the most success with using the same measuring cup for both the rice and water. Even though dry and liquid measuring cups should be equal, my rice never quite comes out right if I use a dry measuring cup for the rice and a liquid measuring cup for the water.
3. Cover and simmer for 15 minutes. As soon as rice boils, reduce heat to low and cover saucepan with a lid. Set a time for 15 minutes. (Don’t just wing it— set the timer!)
4. Turn off and sit for 5 minutes. As soon as the timer is done, turn off the stove but leave covered saucepan where it is. No peaking! There is plenty of heat and steam left in the pan to finish the rice without risk of it overcooking or burning on the bottom.
Let the rice sit for at least 5 minutes, or until you’re ready to serve.
5. Fluff with fork and serve. Enjoy how light, fluffy and moist this rice is! It’s perfect for serving right away.
Rice is the Perfect Side Dish for these Meals
Serve this perfect steamed rice alongside any of these delicious main dishes:
- Slow Cooker Rosemary Balsamic Pork Roast
- Simplest Lemon-Herb Roasted Salmon
- Easy Skillet Chicken with Herb Butter Sauce
- Beef and Broccoli Stir Fry
Shop Tools for this Recipe
Perfect Steamed Rice
- 1 tablespoon olive oil
- 1 cup long-grained white rice (I prefer Jasmine or Basmati)
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- Heat olive oil in a saucepan over medium heat for about a minute. Add rice, salt and pepper.
- Stir mixture for about 30 seconds, until rice is evenly coated in the oil and some of the rice grains appear to turn translucent.
- Add the water to the saucepan, increase heat to medium high heat and bring mixture to a boil.
- As soon as mixture boils, reduce heat to low and cover saucepan with a lid. Set a timer for 15 minutes.
- When timer is done, turn stove off but leave saucepan as it is, do not open the lid. Let it sit for at least 5 minutes, or until ready to serve.
- Before serving, fluff gently with a fork.