Steamed White Rice

32 comments

Appears in Cook's Illustrated March/April 2018

This rice is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks.

SERVES 4 to 6

TIME 40 minutes

Steamed White Rice

WHY THIS RECIPE WORKS

Our ideal steamed white rice is soft enough to soak up savory sauces and sticky enough to be picked up with chopsticks. We found that rinsing the grains removed some of their surface starch and then boiling the rice for the first 5 minutes ...

Print