Steamed rice
4 servings
25 minutes
Steamed rice is the foundation of many dishes, a simple yet elegant manifestation of culinary technique. This cooking method allows the rice to maintain its structure and become fluffy, soft, and aromatic thanks to butter. European cuisine has adapted this cooking style, giving it a special charm. Steamed rice has a neutral flavor, making it an ideal side dish for meat, fish or vegetables and a base for risotto or pilaf. Each grain is carefully rinsed to remove excess starch and then slowly simmered under a lid, absorbing steam and butter. This dish is easy to prepare but requires attention to detail — that’s where its sophistication lies. Steamed rice is the perfect choice for those who appreciate the simplicity and perfection of classic cuisine.
1
Rinse the rice with cold water until the water is clear.
- Rice: 1 glass
2
Put rice in a pot and cover it with cold water. The water-to-rice ratio varies by rice type. Long-grain rice requires 1–1.5 parts water, while Italian Arborio needs 3 parts water.
- Rice: 1 glass
3
Place the pot on high heat and bring the rice to a boil, stirring occasionally. Once the rice boils, reduce the heat to low, add butter, and cover for 20 minutes. The lid should not have holes for steam to escape. To prevent steam from escaping through the gap between the lid and the pot, the lid can be wrapped with a clean towel.
- Butter: 20 g
4
After 20 minutes, remove the pot from the heat and place it on a damp towel. Open the lid, fluff the rice with a fork, cover again, and let it rest for about 10 minutes.
- Rice: 1 glass