Perfect Steamed White Rice

Fluffy, separate grains of long-grain white rice, cooked by simple absorption: a fixed ratio of rice to water brought to a boil, then covered and left alone to steam. Rinsing the rice well — and soaking it briefly if you have time — is the key to keeping basmati light and distinct rather than sticky or clumped.

Serves 4

Ingredients

• 1 cup basmati rice
• 1 1/2 cups water
• 1/2 tsp salt
• 1 tbsp butter or neutral oil (optional)

Boiling & Steaming

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Cooking with Water and Vapor→

Method

Rinse and soak

Rinse the rice in cold water, swirling and pouring off the cloudy water several times, until it runs almost clear. If you have time, soak the rinsed rice in cold water for 20–30 minutes, then drain — this helps basmati cook up longer and more evenly.

Cook and steam

Combine the rice, water, salt, and butter in a pot and bring to a boil. As soon as it boils, reduce the heat to its lowest setting, cover tightly, and cook undisturbed for 12–15 minutes — don't lift the lid, you need the trapped steam. Remove from the heat and let stand, covered, for 10 minutes, then fluff gently with a fork before serving.