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White Rice (Steamed Rice)


  • Rice – 1 cup
  • Water – 2 cups (or as needed for different methods like I have mentioned above)
  • Salt – ¼ tsp
  • Oil – 1 tsp (optional)

This is the age old method used by our grandmother’s. The texture of the rice comes out the best using this method.

  1. Take a deep pot or a big vessel with plenty of water. For cooking 1 cup of rice,  take around 4-5 cups of water.
  2. Bring it to a vigorous boil. Now add the salt, the soaked rice and oil (if needed).
  3. Cook uncovered. After it comes to boil again, you can see the rice grains raising to the top and moving vigorously with the water.
  4. Finally when the rice is cooked, the rapid movement of rice subsides and the cooking liquid becomes whitish in colour. It is due to the starch of the rice released into the liquid.
  5. You need to carefully scoop out a few rice grains using a spoon and press between your palm and forefinger to see if it is cooked soft. If done, drain the rice using a colander.
  6. Wait for 5 minutes till all the liquid is completely drained before transferring the rice to the serving dish. You can place a vessel under the colander to collect the water drained out.

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