Steamed White Rice with Sesame Oil
Fluffy, perfectly steamed white rice finished with a drizzle of aromatic sesame oil and a pinch of sea salt. This simple side dish pairs with any Asian meal and takes just minutes in a rice cooker. The sesame oil is stirred in after cooking so its delicate nutty flavor remains bright and unburned.
- Prep
- 5 min
- Cook
- 20 min
- Wait
- 10 min
- Total
- 35 min
- Makes
- 4 servings (about 3 cups cooked)
Steps
Before you start
- Measure rice and water accurately—this recipe uses a 1:1.5 ratio for tender, separate grains
- Use medium or long-grain white rice (jasmine or basmati work well)
- Have the rice cooker ready to go
Rinse the rice
- Place the rice in a fine-mesh strainer and rinse under cool running water, stirring gently with your fingers for 30–45 seconds until the water runs nearly clear.
- This removes excess starch and helps each grain cook separately.
- Drain well.
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Ready when: Water runs nearly clear
Tip: Don't skip the rinse—it's the key to fluffy, non-sticky rice.
Combine rice and water
- Add the rinsed rice and water to the rice cooker bowl.
- Stir briefly to combine, then level the surface with the back of a spoon.
- Cover with the lid and press the cook button.
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Tip: Use the 1:1.5 ratio of rice to water (by volume) for tender grains; adjust slightly if your cooker tends to cook rice wetter or drier.
Steam the rice
- Let the rice cooker run on its normal cycle until it automatically switches to the keep-warm setting.
- This typically takes 18–22 minutes.
- Do not lift the lid during cooking.
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Ready when: Rice cooker switches to keep-warm mode
Rest and fluff
- Once the cooker switches off, let the rice rest in the covered cooker for 10 minutes.
- This allows the steam to redistribute and ensures even cooking.
- Open the lid carefully (watch out for the steam) and fluff the rice gently with a fork, breaking up any clumps.
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Ready when: Rice is fluffy and grains are separate
Tip: Fluff with a fork, not a spoon, to avoid mashing the grains.
Add sesame oil and salt
- Drizzle the sesame oil evenly over the fluffed rice.
- Sprinkle the sea salt over the top.
- Gently fold the oil and salt throughout the rice using a fork, stirring about 8–10 times until the oil is evenly distributed and you catch the aroma of toasted sesame.
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Ready when: Oil is distributed evenly and sesame aroma is visible
Tip: Add sesame oil after cooking, not before—heating it in the cooker burns off its delicate flavor.
Good to know
Tips
- For extra flavor, toast the rice in the cooker's pot over medium heat (without the lid) for 1 minute before adding water, stirring constantly. This adds a subtle nutty depth.
- If you don't have a rice cooker, use a heavy-bottomed pot: bring water and rice to a boil, reduce to very low heat, cover, and simmer for 18–20 minutes.
- Sesame oil is potent—a little goes a long way. Taste after adding the first tablespoon; you can always drizzle a bit more if you prefer.
- For a decorative finish, sprinkle with toasted sesame seeds or thinly sliced scallions just before serving.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave (add a few drops of water, cover, and heat in 1-minute intervals) or in a rice cooker with a splash of water.
Substitutions
- white rice (jasmine or long-grain) → jasmine or basmati rice. Either variety produces fragrant, fluffy results. Jasmine has a faint floral note; basmati is more delicate and separates easily.
- toasted sesame oil → chili-infused sesame oil or regular sesame oil mixed with a tiny pinch of red pepper flakes. For a subtle heat, or use plain sesame oil if you prefer to avoid any spice.
- fine sea salt → kosher salt (use slightly less, about ¼ teaspoon) or soy sauce (add ½ teaspoon after the sesame oil). Kosher salt crystals are larger, so use a smaller volume; soy sauce adds umami depth.
