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fluffing steamed rice in a pot

Perfect Steamed Rice

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Never burn a pot of rice again! Here's my foolproof method for perfectly light and fluffy steamed white rice on the stovetop.
Course Side Dish
Cuisine Mediterranean
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 200
Author Annalise


  • 1 tablespoon olive oil
  • 1 cup long-grained white rice (I prefer Jasmine or Basmati)
  • 2 cups water
  • 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.


Calories: 200kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 13mg | Iron: 1mg