Perfect Steamed Rice

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You’ll be surprised at how easy it is to whip up a batch of beautifully steamed rice. 

So many of our favorite dishes, such as Red Beans and Rice and Chicken and Sausage Gumbo require rice that is perfectly cooked.  Well, we’re using famed Cajun Chef Donald Link’s technique for producing perfect steamed rice, in only about 25 minutes!

A white bowl of perfect steamed rice with a spoon in it.


Rice is truly a ubiquitous ingredient that plays such an important role in so many cuisines.

There are myriad different types of rice and multiple ways of preparing them. For Cajun and many Asian recipes, we perfer our rice on the sticky side.

Watch us show you how easy it is to make steamed long-grain rice at home!


As mentioned, this recipe produces fluffy, yet somewhat sticky white rice. The 2 bay leaves add a subtle but nutty delicious flavor.

We love sticky rice for many of our dishes because it soaks up the rich and fragrant sauces perfectly.

EXPERT TIP: If you prefer drier cooked rice, simply rinse the rice in cold water several times before cooking. Use your hands to swish the rice around some before re-rinsing. This helps to remove the starch. We follow this method when making steamed basmati or Jasmine rice.

A small saucepan of cooked white rice with 2 bays leaves resting on top.


After you bring the simple ingredients of long-grain rice, water, bay leaves, and salt to a boil, all you need to do is cover the pan, lower the heat, and let it steam for about 20 minutes.

Resist opening the lid because this will interfere with the steaming process.

Once it’s done, all you need to do is fluff the rice with a fork.

A hand fluffing perfect steamed rice in a pan to fluff the rice.


If you’re serving a group, this recipe can easily be doubled or tripled, just always keep the ratio of 1 part rice to 1½ parts water.

The rice can also be easily reheated in a microwave or a saucepan with a splash more water.

Mmmm….steamed rice is so good.

An overhead view of a hand holding a white bowl of cooked rice.

We love this perfect steamed rice in so many classic dishes.

The rice soaks up all the delicious sauce and is the perfect compliment.

A green bowl holding red beans and rice with white rice in the center.

Ready to make the best rice in town? Go for it!

And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A white bowl of perfect steamed rice with a spoon in it.

Perfect Steamed Rice

We follow famed Cajun chef Donald Link to make perfect steamed rice. This makes nice and sticky rice with is perfect when served with dishes that have a great sauce, such as Red Beans and Rice of Chicken and Sausage Gumbo!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: asian, Cajun
Keyword: how to make perfect steamed rice, steamed long-grain rice, steamed rice recipe
Servings: 4
Calories: 169kcal


  • Medium saucepan with tight-fitting lid.


  • 1 cup long-grain white rice
  • cups water
  • 2 bay leaves
  • Pinch Kosher salt


  • Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat.
  • Lower the heat to low, cover, and simmer for 20 minutes.
  • Turn off the heat and keep covered for another 5 minutes.
  • Take off the lid, remove the bay leaves, and fluff with a fork.



To make a drier, less sticky rice, rinse the rice grains in cool water two or three times.  Swishing the rice around in the water before draining off the water.
You can also make the rice in a pilaf manner by sautéing the rice briefly in butter or oil before adding the liquid.  You could also sauté the rice in the butter/oil with some chopped onions. 
Resist opening the lid while the rice is steaming.  If you keep the heat on low, the rice will steam perfectly.  If the rice has not absorbed all the water at the end of the simmering process, place the lid back on the pan and simmer for another 5 minutes, and raise the heat a small amount. 
Reheat the cooked rice in microwave in 1-minute intervals, or on the stove with a splash of water. 


Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!


  • 5 stars
    Such an easy, but tasty rice! I did rinse first but honestly I’m not sure how much that matters and just adds more time to the process. Bay leaves in rice? Yummy 🙂 I served this over your recipe for Kung Pao Shrimp that I got in your latest email. What a beautiful meal and fast for it to all come together. Start the rice and then starting chopping away. Once the rice has rested then the shrimp was done and ready to serve immediately. Easy and fast for short timed late night dinners in our household. I will review the shrimp recipe next. Be well my friends.

    • Thank you so sharing, Diane! You never cease to amaze us! You are a master in the kitchen!!! Thank you as always for sharing and for the GREAT reviews! You mean so much to us!!!

  • I tried the Instant Pot for my rice last night… came out perfect! Threw in ground extra lean turkey, shredded cabbage, onions, mixed beans and curry… was very warming! Today I will use it to make turkey stock! 🙂

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