Steamed Rice


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Cooking rice must be the starting point of any Asian cookbook. Focus on this as it will carry the flavours of all the other food you serve with it. As rice is the centre point of most Asian meals, it must be perfectly cooked, no matter whether you’re preparing a beautiful banquet or a simple meal.

Never fear — below is a simple and easy method to cook rice in a pot.

However, there is an even easier way, and that is to buy an electric rice cooker. It is a ‘never fail’ and I count it among my most important pieces of kitchen equipment. If you can, buy one, or at least put it down on your wish list for Christmas or your next birthday. It will keep your rice warm while you make the other dishes for family and friends and, if you follow the simple instructions, your rice will be perfect every time. Always cook extra rice as it can be refrigerated or frozen to make simple but delicious fried rice dishes later. So, let me say it one more time — get a rice cooker and it will all become simple and perfect.


  • 500 g (1 lb 2 oz/ cups) Thai jasmine rice


Place the rice in a small pot and rinse by running cold water over it to cover, then pouring the water out; do this two or three times.

Run cold water over the rice to cover it (about 750 ml/26 fl oz/3 cups), cover the pot with a lid, place over medium to medium-high heat and bring to the boil. Immediately reduce the heat to low and simmer, covered, for another 10 minutes until the water has completely evaporated.

Turn off the heat and allow the rice to sit, covered, for at least another 5 minutes. Serve hot or at room temperature. Fluff with a fork before serving.