Basic Steamed Long-Grain White Rice
2 min readRice is a staple at every single serious Chinese meal. The following recipe proves that cooking perfect steamed rice is easy, even without a rice cooker. The general rule for long-grain white rice is to use 2 cups of water for every cup of rice. (For glutinous or sticky white rice, also known as sushi rice, use 11⁄2 cups of water for every 1 cup of rice; this will yield about 22⁄3 cups of cooked glutinous rice.) Though optional, the oil ensures that the cooked grains won’t stick together, especially as they cool.
MAKES 4 SERVINGS, OR ABOUT 3 CUPS
2 cups water
1 to 3 teaspoons canola oil (optional)
1⁄2 teaspoon salt
1 cup uncooked long-grain rice
In a medium saucepan (11⁄2 to 2 quarts) with a tight-fitting lid, bring the water, oil (if using), and salt to a boil over high heat. Add the rice and stir; reduce the heat to low and quickly cover. Cook until the rice is tender but still slightly chewy and has absorbed the liquid, 17 to 20 minutes, adjusting the heat as needed between low and medium-low so that a little steam is always visibly leaking from the lid. Do not uncover before 17 minutes; test a grain and check the absorption level. When rice is done, remove the pan from the heat, fluff the rice with a fork, and serve at once for best results. If not serving immediately, place a paper towel across the top of the pan and replace the lid; let sit up to 20 minutes before serving.
{PER SERVING} (per 3⁄4 cup, or 1⁄4 of recipe) Calories 169 • Protein 3g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 37g • Dietary Fiber 1g • Sodium 269mg {VARIATIONS}
To make Steamed Sesame Long-Grain White Rice, replace 1 teaspoon canola oil with 1 teaspoon toasted (dark) sesame oil. Prepare as otherwise directed in the recipe. Toss with 1 teaspoon of toasted sesame seeds before serving, if desired. To make Steamed Green Tea Long-Grain White Rice, replace all or half of the water with regularstrength brewed green tea. Prepare as otherwise directed in the recipe.
