Steamed rice

This is the basic recipe for steamed rice – it’s easy so do give it a go.  All you are doing is boiling, straining and steaming.  Doesn’t take long and even if at first you are not successful try again and soon you will be cooking perfect rice!


2 small cups (about 300 grams) Basmati rice, soaked for 1 hour or more if you have the time
1 teaspoon salt
2 tablespoons oil


  1. Wash and rinse rice in a large deep saucepan (always use a large pan for rice)
  2. Add water and salt – the water should stand at least 2 or more inches above the level of the rice (cooking rice is  like cooking pasta; always boil in lots of water and that way the grains stay separate and fluffy)
  3. Bring to boil on high heat. Stir and lower heat to medium and let the rice cook for about 3-4 minutes. You will need to stand by and check the rice – there are many different varieties and qualities of Basmati rice and the cooking time will vary a little.
  4. When the rice is al dente, almost cooked but has a tiny bit of bite to it, strain it in a colander
  5. In the saucepan, put 3 tablespoons of water (basically a small splash – you won’t need to measure once you’ve done it a few times!) and 2 tablespoons of oil. Put the rice back in the colander.
  6. Cover the lid with a clean teacloth or napkin and place tightly on saucepan.
  7. On lowest heat or if you have one, using a heat diffuser/simmer ring (that’s what I use and couldn’t do without – you can buy it from Amazon and it costs very little – very useful for all food which requires very low heat) steam rice for 12-15 minutes. Bear in mind that this is on the lowest heat setting on the hob, do check after 10 minutes by carefully lifting the lid and if steam is pours out, the rice should be done

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