Steaming Rice - How to Steam Rice on the Stovetop

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.

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.

I am steaming 1 1/2 cups of Jasmine Rice.

Either use your hand or gently shake the pan to make sure the rice level is even.

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).

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.

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.

Turn the heat off. Leave the pot on the burner and let the rice sit, covered, for another 10 minutes.

Fluff and serve.