Brittany Pitschman

Steamed White Rice

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 5
Course: Side Dish
Cuisine: Asian
Calories: 82
Ingredients Equipment Method

Ingredients
  

  • 2 ½ cups water
  • 2 cup long-grain white rice

Equipment

  • 4 Quart Stock Pot

Method
 

  1. Combine the water and rice in the 4 Quart Stock Pot.
  2. Cover and cook over medium heat until steam just begins to escape from under the lid, about 5 minutes.
  3. Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for 8 minutes.
  4. Remove the pot from the heat and let rest for 30 minutes until the water is absorbed and the rice is tender. (The rice will stay hot off-heat for up to 1 hour.) Fluff with a fork before serving.