Steamed Rice
Ingredients
Directions
Prepare
Wash the rice if desired.
Place the rice in a deep saucepan with lid.
Add salt if using. Stir.
Cook
Bring rice to a boil over high heat. Stir.
Reduce heat to low.
Cover the pot.
Cook on low for 12 minutes.
Uncover the rice.
Serve.
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
- Rice
- Provides the starch that absorbs water and swells into the cooked grains.
- Water
- Hydrates the starch and steams the grains until tender.
The step that matters
Cover the pot and keep the heat low. Once covered on low heat, the trapped steam cooks the rice gently. Lifting the lid or raising the heat lets steam escape, which can leave grains unevenly cooked or scorched on the bottom.
“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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