Chue and Tou Lee holding bags of the farm’s fresh rice

From the Lee family kitchen

Cooking fresh heirloom rice.

Freshly harvested rice cooks differently from older shelf-stable rice. A little care brings out its fragrance, texture, and character.

Fresh rice basics

Begin with one simple rule.

Use one cup of water for every one cup of fresh rice. Extra water can make the finished rice loose or porridge-like. Rinse the grain briefly; it does not need heavy washing.

1 cup rice : 1 cup water

A dependable everyday method

On the stove

Rinse the rice and bring the measured water to a boil.
Add the rice, stir gently, and cover as needed to prevent overflow.
When the water lowers to the rice level, reduce the heat to low.
Once the water is absorbed and only steam remains, turn off the heat and let the rice rest before serving.

Easy and hands-off

In a rice cooker

Rinse the rice and add equal parts rice and water to the cooker.
Choose the brown-rice setting when available; otherwise use the regular rice cycle.
Let the full cycle finish, then fluff and serve.

The family’s favorite for character

Steamed

Rinse the rice and prepare enough water for about 25 minutes of steaming.
Place the rice in a lined steamer or cheesecloth-lined colander and cover.
Steam for about 20 minutes, then check for a soft, pleasantly chewy texture.
Spread and fluff the rice briefly on a clean tray to release excess heat and moisture.

Good to know

Stove heat, altitude, and water hardness can change the timing. Watch the rice rather than the clock, and adjust gently as you learn the grain.

Find fresh rice at market →