Perfect Steamed Rice (Absorption Method)

Ingredients

• 1.5 cups long-grain rice (jasmine or basmati)
• Water (see ratio below)
• 1/2 tsp salt
• 1 tsp butter or oil (optional)

Method

1. Step: Rinse rice 3–4 times until water runs mostly clear (removes surface starch for fluffy, separate grains).

2. Combine: Combine rice, water, and salt in a heavy-bottomed pot. Long-grain white: 1:1.5 ratio. Short-grain: 1:1.25. Brown: 1:2.

3. Bring: Bring to a boil. Stir once, reduce to lowest heat, cover tightly.

4. Cook: Cook 15 min (white) or 40 min (brown). Remove from heat, keep covered, rest 10 min.

5. Step: Fluff with a fork — never stir with a spoon (it breaks the grains).

What You're Practicing

• Rinsing removes surface starch that causes clumping.
• The 10-min rest is essential — steam finishes cooking the top layer.
• Never lift the lid during cooking — you lose steam and disrupt the absorption.