Steamed white rice

Perfectly fluffy white rice is a staple side dish for many Asian meals – here’s how to get it right every time

  • Prep:5 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 239
  • fat 0g
  • saturates 0g
  • carbs 53g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0g


  • 140g short or medium grain rice


  1. In a medium saucepan with a tight-fitting lid, cover the rice with cold tap water. Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.

  2. Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.

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