Steamed rice

Ingredients

• 370 g (2 cups)jasmine rice
• 5 g (1 teaspoon)salt
• 590 ml (2.5 cups)water
• 15 g (1 tablespoon)unsalted butter

Instructions

1. 1

   Rinse the rice

   Rinse the rice under cold water until the water begins to run clear. Drain it and leave it to dry for 5–10 minutes.

2. 2

   Cook the rice

   Put the rice, salt and 590 ml (2.5 cups) water in the Perfect Power Pot™. Heat on Level 2 (high heat) until the water begins to simmer, then reduce the heat to Level 1 (low heat). Fit the steamer insert and glass lid on top, and set a timer for 15 minutes.

3. 3

   Rest off heat

   When the timer sounds, turn off the heat completely. Keep the steamer insert and glass lid in place, and set a timer for 10 minutes.

4. 4

   Fluff and butter

   When the second timer sounds, remove the steamer insert and glass lid. Fluff the rice with a fork and stir in 15 g (1 tablespoon) butter.

What is steamed jasmine rice?

Steamed rice is a staple side dish across many cuisines, with jasmine rice particularly associated with Southeast Asian cooking. Its fragrant grains suit everything from curries to stir-fries.

This version keeps the method straightforward: rinse the rice, simmer it covered, then leave it to rest off the heat. The rest gives the grains time to finish absorbing moisture before they are fluffed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 81 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the butter contributes fat; the recipe contains little protein beyond what is naturally present in the rice. Pair a serving with a protein-rich dish and vegetables for a more varied plate.

Why rinse the rice?

Rinsing: Wash the rice in cold water until the runoff begins to look clear, then drain it well. This removes loose surface starch that can make cooked grains stick together.

Drying: Leave the drained rice for 5–10 minutes before cooking. It should be drained rather than soaking wet when it goes into the pot.

Getting the simmer right

Start on Level 2, using high heat, and watch for the water to begin simmering. Reduce the setting to Level 1 at that point rather than continuing to cook at high heat.

Lid: Once the steamer insert and glass lid are on, keep them in place during the 15-minute cooking time. Lifting the lid lets steam escape from the pot.

The resting stage matters

After the 15-minute timer, turn off the heat but leave the lid and steamer insert on for a further 10 minutes. This covered rest is part of the cooking method, not a step to skip.

When the rest is over, fluff the rice gently with a fork to separate the grains without crushing them.

Butter and serving

Butter: Stir it through after the rice has rested and been fluffed. Adding it at the end keeps the final step simple and lets you distribute it through the warm grains.

Serve the rice alongside a curry, a saucy stew or a vegetable stir-fry. Its mild flavour works well with dishes that provide a more pronounced sauce or seasoning.

Timing and equipment

The stated total time is 40 minutes, while the timed cooking and resting stages together take 25 minutes. Rinsing, drying and bringing the water to a simmer make up the remaining preparation time.

This method specifies a Perfect Power Pot™ with its steamer insert and glass lid. Keep the insert and lid in place during both the simmering and covered-rest stages.

Recipe notes & tips

• Rinse until the water begins to run clear, then drain the rice thoroughly.
• Let the drained rice sit for 5–10 minutes before adding it to the pot.
• Wait for the water to begin simmering before lowering the heat to Level 1.
• Keep the steamer insert and glass lid in place throughout cooking and resting.
• Use a fork to fluff the rice gently before mixing in the butter.

Variations

• Less butter: Reduce or omit the butter for a plainer finish.
• Herbs: Stir chopped fresh herbs through the rice after fluffing.
• Citrus: Add a little finely grated lemon zest for a bright note.
• Spring onion: Scatter sliced spring onion over the rice just before serving.
• Spiced rice: Add a small pinch of a preferred ground spice to the water before cooking.

Common mistakes to avoid

• Skipping the rinse: Loose surface starch can make grains stick; rinse until the water begins to run clear.
• Adding wet rice: Excess water clings to undrained rice; drain it and leave it for 5–10 minutes.
• Keeping the heat high: The method calls for Level 1 once the water simmers; reduce the heat at that point.
• Lifting the lid: Escaping steam interrupts covered cooking; leave the lid in place for the full 15 minutes.
• Skipping the rest: The grains need the covered 10-minute rest after the heat is off; wait for the second timer before uncovering.

How to store

Cool leftover rice promptly, refrigerate it in a covered container and use within 1 day. Reheat until steaming hot throughout, adding a small splash of water if needed to loosen the grains.

Frequently asked questions