ST25 Vietnamese Rice: How to Cook It

ST25 Vietnamese rice is a fragrant, long-grain rice variety from Vietnam, prized for its soft, gently chewy texture and naturally sweet aroma. Cook it with a measured amount of water, then let it rest before fluffing; the result is a versatile bowl of rice for everyday Vietnamese-style meals.

Ingredients

1 1/2 cups (300 g) ST25 Vietnamese rice
1 1/2 cups (355 ml) cool water for cooking
About 3 cups (710 ml) cool water for rinsing, as needed; most will be discarded
1/4 teaspoon (1.5 g) fine salt, optional

Instructions

Measure the rice. Put the ST25 rice in a dry measuring cup and level the top without packing it down. This recipe uses a 1:1 rice-to-water ratio by volume, which gives the grains a tender texture without making them wet. Rice harvests and cooker models can vary, so if the package gives a specific water ratio, use that guidance for your bag.
Rinse gently. Place the rice in a bowl and add enough cool water to cover it. Swirl lightly with your fingers, pour off the cloudy water, and repeat two or three times until the water is less milky. It does not need to run perfectly clear. Drain the rice well in a fine-mesh strainer for about 2 minutes; excess rinse water can make the finished rice softer than intended. Avoid rubbing or crushing the grains, which can break them and release extra starch.
Add the measured water. Transfer the drained rice to the bowl of a rice cooker and pour in 1 1/2 cups (355 ml) fresh water. Add the optional salt if you want a lightly seasoned result. Level the rice so it is evenly submerged, but do not stir it repeatedly. If your rice cooker has a white-rice setting, select it and start the cycle. A typical cycle takes about 25 minutes, although the exact time depends on the appliance.
Use a saucepan if you do not have a rice cooker. Combine the rinsed, drained rice and measured water in a heavy saucepan with a tight-fitting lid. Bring it to a boil over medium-high heat, watching closely so it does not boil over. As soon as the water boils, cover the pot and turn the heat to the lowest setting that maintains a gentle simmer. Cook for 12 minutes without lifting the lid. Take the pan off the heat and leave it covered for 10 minutes. The stovetop route is an alternative to the rice-cooker cycle, not an additional cooking step.
Let the cooker finish and rest. When the rice cooker switches to warm or signals that the cycle is complete, leave the lid closed for 10 minutes. This short rest allows moisture to settle through the grains and makes the rice easier to fluff. If your cooker automatically keeps rice warm, the rest can take place on that setting. Do not leave the rice sitting warm for hours if you are not serving it.
Fluff and serve. Open the lid carefully, keeping your face and hands clear of the steam. Use a rice paddle or fork to lift and separate the grains with a gentle folding motion from the edges toward the middle. Avoid vigorous stirring, which can mash the soft grains. Serve warm, or transfer leftovers promptly to a shallow container for cooling and storage.

Tips

Let the package and appliance guide small adjustments. Start with equal volumes of rice and water, but check the bag if it gives a ratio for that particular batch. If your first pot is a little firm, add 1 tablespoon (15 ml) more water per cup of dry rice next time. If it is too soft, make sure the rice is thoroughly drained after rinsing and reduce the water slightly.
Measure water after rinsing. Water clinging to freshly washed rice is difficult to estimate. Drain the rice before adding the measured cooking water rather than pouring in water while the rice is still sitting in its rinsing bowl.
Keep the lid closed while cooking. On the stove, lifting the lid releases steam and can leave the top layer undercooked. In a cooker, repeatedly opening the lid interrupts the cycle. If you need to check doneness, wait until the cooking cycle has ended and the rice has rested.
Do not soak unless your package recommends it. A soak is not necessary for this quick recipe. If you do soak the rice, the grains absorb water before cooking, so drain them thoroughly and expect to use less cooking water; otherwise the result may be overly soft. For a first attempt, skip soaking and follow the measured ratio.

Serving Suggestions

Serve ST25 rice hot as the plain, fragrant base for a Vietnamese-style meal. Its mild flavor works with savory dishes and sauces, while its tender grains are pleasant alongside crisp vegetables, fresh herbs, and pickled accompaniments. Put the rice in individual bowls or set it in a covered serving bowl at the table so it stays warm while everyone serves themselves.

Pair it with caramelized fish or tofu, grilled pork, stir-fried vegetables, or a bowl of vegetable soup. For a simple lunch, top a bowl with sautéed greens, sliced cucumber, and a fried egg, then add a little soy sauce or fish sauce to taste. Those toppings are serving ideas rather than ingredients in this plain rice recipe. If serving with a saucy dish, keep the rice unseasoned so it can take up the sauce without competing with it.

For a family-style meal, prepare the rice shortly before the other dishes are ready and fluff it just before bringing it to the table. The aroma is most noticeable while the rice is warm, and the grains are easiest to separate straight after resting. If you are serving several dishes, keep the bowl covered between portions rather than leaving cooked rice uncovered on the counter.

Variations

Make it slightly softer. If you prefer a more yielding bowl of rice, add 1 to 2 tablespoons (15 to 30 ml) extra water to the full recipe. Make small adjustments rather than adding a large splash: too much water can turn fragrant long grains mushy. Keep a note of the amount that works with your cooker and the particular bag of rice.

Season it lightly. The optional salt gives the rice a subtle savory edge, but plain rice is a common choice when it will be served with seasoned dishes. You can also add a small piece of bruised ginger to the cooking water for a gentle aroma, then remove it before serving. Ginger changes the flavor, so leave it out if you want the rice’s own fragrance to stand out.

Prepare rice for fried rice. Cook the rice with the same basic method, then spread any amount you plan to fry in a shallow container and refrigerate it promptly. Chilled, separated grains are convenient for stir-frying the next day. They may be a little drier than freshly cooked rice, so break up clumps gently before adding them to a hot pan.

Use another fragrant long-grain rice. If ST25 is unavailable, jasmine rice is a practical substitute. It has a familiar floral aroma and tender texture, though the scent and grain character will not be identical. Follow the substitute’s package directions for water, since rice varieties differ in how much liquid they absorb.

Storage and Reheating

Cooked rice should not sit at room temperature for an extended time. Transfer leftovers to a shallow container and refrigerate them within 2 hours of cooking; spreading the rice in a thin layer helps it cool more quickly. Cover the container once the rice has cooled and keep it refrigerated for 3 to 4 days. If you will not use it in that time, freeze it in meal-size portions. Frozen rice is best used within about 1 to 2 months for good texture.

To reheat a portion in the microwave, place it in a microwave-safe bowl, sprinkle over 1 to 2 teaspoons (5 to 10 ml) of water, and cover loosely. Heat until steaming throughout, stirring once if the portion is deep or uneven. On the stovetop, put the rice in a saucepan with a small splash of water, cover, and warm over low heat, stirring gently as it loosens. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a larger portion. Reheat only the amount you intend to eat.

Frequently Asked Questions

What is ST25 rice?

ST25 is a Vietnamese fragrant rice variety, commonly associated with Soc Trang in the Mekong Delta. It is known for its aroma and tender, slightly chewy cooked grains. Bags can vary by harvest and milling, so the package instructions are useful if they call for a different amount of water than this starting ratio.

Should I rinse ST25 rice before cooking?

Rinsing two or three times removes loose surface starch and any dust from handling, helping the cooked grains stay distinct. Swirl gently and drain well; there is no need to scrub the grains or keep rinsing until the water is completely clear. If the package specifically says the rice is prewashed, follow its directions.

How much water should I use for ST25 rice?

This recipe starts with 1 1/2 cups of water for 1 1/2 cups of rice, measured by volume. Some rice cookers and rice packages recommend a slightly different ratio. If the cooked rice is too firm, increase the water modestly next time; if it is too soft, drain the rinsed rice more carefully and decrease the water a little.

Can I cook ST25 rice in a rice cooker?

Yes. Rinse and drain the rice, add the measured fresh water to the cooker, and select its white-rice setting. Let the cycle finish and keep the lid closed for a 10-minute rest before fluffing. Cooker cycles vary, so use the cooker’s rice setting rather than trying to force the process to match an exact minute count.

Why is my cooked rice sticky or mushy?

Too much water, incomplete draining after rinsing, or vigorous stirring can all make the grains seem heavy or broken. Check the water ratio and drain the rinsed rice for about 2 minutes before cooking. Also avoid leaving the rice on a warm setting for a long time, since continued heat can make the bottom dry while the upper grains lose their ideal texture.

Can I make ST25 rice ahead?

Yes. Cook it earlier in the day, cool leftovers promptly in a shallow container, and refrigerate within 2 hours. Reheat only what you need until it is steaming throughout and reaches 165°F (74°C). For the freshest aroma and texture, serving it just after its resting period is best, but safely chilled rice is convenient for later meals.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).