30 Min Delectable and Simple Steamed Rice (Indian Style)

Steamed rice is a staple across India and forms the perfect base for dals, curries, and stir-fries. This basic method ensures fluffy, non-sticky rice every time, even for beginners. Whether you’re pairing it with sambar, rajma, or chicken curry, perfectly cooked simple steamed rice makes all the difference

Ingredients

Serves 2–3 people

• 1 cup raw basmati or a rice of your choice.
• 2 cups water
• ½ tsp salt (optional)

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Bonus: India is home to over 6,000 varieties of rice, each with a unique aroma, texture, and use. Here are some common regional favourites:

Region	Common Rice Type	Description
North India	Basmati	Long-grain, aromatic, used in biryanis & pulao
South India	Sona Masoori	Medium-grain, light & fluffy, ideal for daily use
West Bengal	Gobindobhog	Short-grain, aromatic, sticky, used in khichuri & payesh
Tamil Nadu	Ponni Rice	Medium-grain, soft texture, used for meals & tiffins
Kerala	Matta (Red Parboiled)	Nutty, coarse, rich in fibre, eaten with curries
Northeast India	Joha Rice (Assam)	Aromatic short grain, used in regional dishes
Odisha & Chhattisgarh	Kali Mooch, Chinnor	Indigenous aromatic varieties used in traditional meals

For this recipe of simple steamed rice, Basmati or Sona Masoori rice works best for soft, fluffy results.

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Utensils Required

• Bowl (for rinsing)
• Saucepan with lid OR Pressure Cooker
• Strainer (optional)

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Instructions

1. Rinse the rice
Place the rice in a bowl. Rinse under cold water 2–3 times until the water runs mostly clear. This removes excess starch and prevents stickiness.

2. Soak (optional but recommended)
Soak the rice in water for 15–20 minutes. Drain before cooking.

3. Cook the rice

If using a saucepan:

• Combine rice and 2 cups of water in a saucepan.
• Add salt if using.
• Bring to a boil, then reduce heat to low.
• Cover and simmer for 10–12 minutes until the water is absorbed.
• Turn off the heat and let it rest, covered, for 5 minutes.

If using a pressure cooker:

• Add rice and 2 cups of water to the cooker.
• Close the lid and cook for 2 whistles on medium heat.
• Let the pressure release naturally.

4. Fluff and serve
Gently fluff the rice with a fork. Your simple steamed rice is ready. Serve hot with dal, curry, or yoghurt.

Avoid stirring rice while it’s cooking — it breaks the grains. Always let it rest for a few minutes before fluffing for best texture.

Here is a recipe for Simple and Delicious Yellow Moong Dal to go with your equally simple steamed rice.

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Timings

• Prep time: 5 minutes
• Soaking time: 15–20 minutes (optional)
• Cooking time: 10–12 minutes
• Total time: ~20–30 minutes

Common Mistakes to Avoid

• Using too much water can make the rice mushy. Stick to the 1:2 ratio (rice:water) for most white rice types.
• Skipping the soak: Soaking for 15–20 minutes helps grains cook evenly and fluff up.
• Opening the lid too early: Always let the rice rest for 5 minutes covered after cooking.

Avoiding these mistakes puts the simple in simple steamed rice. Best of Luck and Happy Cooking!

Tips & Variations

• For firmer rice, reduce the water slightly.
• For softer rice, increase water to 2¼ cups.
• Add a few drops of ghee while cooking for extra aroma.
• Use leftover rice for fried rice or lemon rice the next day.
• Let leftover rice cool completely before storing in an airtight container. Refrigerate for up to 2 days. To reheat, sprinkle a few drops of water and microwave covered for 1–2 minutes, or steam on the stove.

Nutrition Facts

Nutrient	Amount
Calories	205 kcal
Carbohydrates	45 g
Protein	4 g
Fat	0.4 g
Fibre	1 g
Sodium	230 mg

“For detailed nutrition info on rice, see USDA Rice Nutrition Facts.”