Steamed Rice
Ingredients
Directions
Prepare and cook
Rinse rice well.
Combine with water and salt, if using, in an 8‑cup microwaveable casserole.
Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of the water is absorbed.
Rest
Let stand covered for 5 to 10 minutes to absorb remaining liquid.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Long grain rice
- Its starch swells and softens with heat and water, forming the body of the cooked grains.
- Water
- Hydrates the rice starch so the grains cook through and become tender.
The step that matters
Judging when the water is absorbed. Rice starch only gelatinizes fully once it has enough water and heat. Removing the dish while free water remains leaves grains firm and undercooked, so cook until most of the water is gone, then let it rest to finish absorbing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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