Chinese Steamed Rice is incredibly easy to make on your stovetop, and the PERFECT side to serve with just about any recipe!
Rice is almost always the perfect addition to the table, or even works as part of the main course, like this Easy Mushroom Rice, Spanish Rice, and Classic Fried Rice!
CHINESE STEAMED RICE
Chinese Steamed Rice is a really simple and easy recipe that’s the PERFECT side dish to any main course. You don’t need any special equipment, just a pot with a lid and some water set to simmer until the rice is cooked through. For this recipe you can add salt or bouillon to the water for extra flavor, or just make it plain to go with saucy dishes.
If you’re looking for more starchy Asian side dishes you can make many of the noodle recipes on the site including Chicken Lo Mein, Classic Chinese Chow Mein, Easy Pad Thai, Pad See Ew (Thai Stir Fried Noodles) and Ramen Noodle Salad.
WHAT IS THE DIFFERENCE BETWEEN STEAMED RICE AND BOILED RICE?
This main different between boiled and steamed rice is the texture, which is a result of the cooking method. Boiled rice absorbs a lot of water because it is submerged the entire time, and is done cooking when no water is remaining. Steamed rice is made by absorbing water that has turned to steam,
WHY IS MY STEAMED RICE STICKY?
Steamed rice should stick together a little bit, but if it’s overly sticky then there could be too much starch left on it before cooking. Make sure you’re rinsing thoroughly before steaming it. You’ll know that it’s ready when the water starts to look more clear instead of cloudy.
HOW LONG DOES STEAMED RICE LAST IN THE FRIDGE?
This will last in the refrigerator for about 4 days. When you reheat it, add a few tablespoons of water over the rice, which should add some moisture back in as it cooks. You can reheat it in a saucepan, or in the microwave.
CAN YOU FREEZE STEAMED RICE?
You can make a big batch of rice and freeze it for later. Just let the rice cool completely, then seal it in an airtight container and freeze. When you’re ready, reheat it with a few tablespoons of water in the microwave or in a saucepan.
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WHAT TYPE OF RICE CAN YOU STEAM?
The rice you find at the Chinese restaurant is usually Jasmine, but you can steam most regular white long-grain rice varieties.
WHAT CAN YOU SERVE WITH STEAMED RICE
- General Tso’s Chicken
- Panda Express Orange Chicken (Copycat)
- Easy Shrimp Stir-Fry
- Beef and Broccoli
- Shrimp Tempura
- Sweet and Sour Pork
TIPS FOR MAKING STEAMED RICE
- You can add flavor to the rice by steaming it in broth, or first toasting the rice with a little bit of butter and seasoning in the saucepan before adding water. Or add some salt before covering the rice.
- Remember that the amount of rice you start out with will just about double in size after it absorbs the water, so use a big enough pot to be able to comfortably fit it and serve it.
- If you don’t have a lid for your pot, you can tightly cover the pot with a piece of tinfoil.
- Don’t stir the rice while it’s cooking, or you can break up the starch and your rice will not stick properly.
Ingredients
- 2 cups uncooked long-grain rice
- 3 1/2 cups water
Instructions
- Rinse the rice several times until the water is clear and most of the starch is gone.
- Add the rice and fresh water to a pot and bring to a boil uncovered letting it boil until almost all the water on the surface is gone and you can see between the grains of rice.
- Cover and reduce to a simmer (very low heat) for 15 minutes. Do not fluff rice, it will disturb the stickiness.
Notes
- Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
- Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.
- Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.
Nutrition
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Hi, do you brig to a boil on hight heat?
Thanks
Rinse the rice several times until the water is clear and most of the starch is gone then add the rice and water to a pot and bring to a boil letting it boil until almost all the water on the surface is gone and you can see between the grains of rice.
Cover and reduce to a simmer (very low heat) for 15 minutes, do not fluff rice, it will disturb the stickiness.
Thanks for sharing
The best rice I’ve ever made! This will be the ONLY way I make rice from now on. Thank you for this recipe!
TY very very much for the tip of cooking Chinese rice!! I absolutely love eating the way it’s cooked?
This rice is as perfect as it gets. It is delicious with your Mongolian beef. My husband requests this regularly. We can also reheat the rice in microwave and it remains so tender and fluffy. The Mongolian beef is flavorful so I don’t add salt to the rice. I noticed your recipe does not call for salt. I wish to serve this rice as a side with salmon cakes. Will adding salt to rice as it cooks change this recipe? We love the consistency of it and I don’t wish to change that but I feel it needs some seasoning as a side with fish cakes. Thank you again for guidance even with the most simplest of dishes. My rice is now perfect with your instructions.
Chinese steam rice of my grandma has thin strips chicken and shrimps they are cooked together with the rice in the steamer… sooo delicious!!!!
Rice came out perfect!! Family loved it and will be the way we make white rice from here on out!’
Yay! Thanks for the 5 stars, Jessica.
Your regular Chinese round the corner will normally order around five 100kg bags of American long grain rice a week and some might recieve a 25kg bag of fragrant rice so for your Chinese stick with the plain old long grain and you can’t go wrong and if unsure on cooking time test it after 5 mins as it keen be nearly done one minute and over done the next and don’t forget to wash and soak it prior to cooking for a couple of hours.
My son loved this rice! I make Asian dishes a lot and he said this one was the just like the restaurant one. Love it!
Thanks for coming back to let me know, Lori.
I cooked this tonight as directed. Accept right before the lid went on after the water cooked down; I added about 2tsp unsalted butter and simmered covered for 15min. Spot on perfect rice, paired great with our korean marinated skirt steak and broccoli. Thanks so much for sharing.
So glad you enjoyed it, Amanda.
Recipe was easy to follow and the rice turned out perfect!
The easiest and best recipe. It’s definitely a keeper! Thanks!
Thanks! So glad you like it!
this was really amazing. i was a bit hesitant about the sauce but, because it was a bit watery, but it really tied it together. will definitely make again! 🙂
So glad you went for it and liked it! Thanks for letting me know!
Hi..this really looks delicious but one question and please dont laugh at me lol. If it is steamed rice, do I need a double boiler or am I really cooking the rice in the water?
No need to use a double broiler. I hope you decide to give it a try.
The perfect steamed rice can’t be beat! Great tips
Thanks, Erin!
Normally I rinse my rice to clear then add to the boiling water on stove. You said add rice with the water I’ve been rinsing with ? Can I do it as stated above ?
Love Chinese steamed rice. So good! I have to try your recipe soon.
I hope you enjoy it, Becky!
This is perfect rice every time! Love how easy it is to make!
Thanks for the 5 stars, Ashley! So glad you enjoyed it.
Love this simple rice recipe!
A must try! Thanks for sharing!
Hi, I’m trying your steamed rice and wondered why it seemed more bubbly like starchy bubble almost like there was soap in there? I rinsed very well and it made a mess on my stove top?
Thanks!
Did you make sure to cover it while it was steaming? Usually it’s the starch from the rice with the water but since you rinsed, it should’ve have been that bad. Hopefully you still enjoyed the taste. Was it still sticky?