Don’t have a rice cooker? You can still steam rice on the stovetop. Here are simple instructions for steaming rice.
1. Rinse the Rice – (Optional But Preferred)
It’s true that rinsing rice can wash away some of the nutrients. However, rinsing also removes extra starch and helps the rice cook up less sticky. Rinse the rice in two or three changes of water until it runs clear and not milky.
2. Soak the Rice (Optional)
Soaking rice before steaming will give the rice a softer texture. If you are going to do this, soak the rice for at least half an hour.
3. Measure and Add the Rice
I am steaming 1 1/2 cups of Jasmine Rice.
4. Level the Rice
Either use your hand or gently shake the pan to make sure the rice level is even.
5. Add Water – the Asian Knuckle Method
Start by adding 1 1/2 cups of water. Then place your middle finger on top of the rice and continue adding water until it just reaches just to the first knuckle of your middle finger. (Slightly shake the pan as needed to level out the rice so that you get an accurate measurement).
6. Boil the Water
Bring the water to a boil, uncovered, over medium heat (about 6 on an electric range). You want to see bubbles gently forming around the edges of the pot.
7. Simmer the Rice
Cover, turn the heat down to low, and let the rice simmer for about 20 - 22 minutes, until all the water is absorbed and the grains are soft.
8. Turn Off the Heat
Turn the heat off. Leave the pot on the burner and let the rice sit, covered, for another 10 minutes.
9. You're Done!
Fluff and serve.