How to Cook Rice Without a Rice Cooker

Rinse 2 cups of uncooked rice under cold water until the water runs mostly clear.

Drain the water, then repeat the rinsing process 3–4 times until the water is less cloudy.

Add 3 cups of fresh water to the rinsed rice. Optional method: Place your fingertip just touching the surface of the rice. The water level should reach the first crease of your finger.

Place the pot over medium-high heat and bring to a boil uncovered.

Once most of the water has been absorbed and small craters form on the rice surface, cover the pot with a lid.

Let it boil for 10–20 seconds with the lid on, then turn off the heat. Leave the lid on to steam the rice. No peeking!

After about 15 minutes, fluff the rice with chopsticks or a rice paddle.

Rinse 2 cups of uncooked rice under cold water until the water runs mostly clear. Drain well.

Transfer the rinsed rice to a heatproof bowl that fits comfortably inside your wok.

Add 3 cups of water to the bowl.

Place a steaming rack or trivet in your wok, then pour about 2 inches of water into the bottom of the wok.

Set the bowl of rice on the rack. You don’t need to cover the bowl. Just cover the wok with a tight-fitting lid.

Bring the wok water to a gentle boil over high heat, then reduce to low to maintain a steady simmer.

Steam the rice for 25–30 minutes. Top up the wok with water if needed.

Turn off the heat and let the rice rest (still covered) for 5 minutes.

Fluff the rice with chopsticks or a rice paddle before serving.