Nasi putih

Nasi putih

White rice

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g short-grain rice
2 teaspoons salt, (optional)

Method

  1. Wash the rice well and drain in a colander for 30 minutes. Put the rice into a saucepan with a tight-fitting lid. Add 625 ml water and the salt, if using, and bring to the boil. As soon as it comes to the boil, reduce the heat to low, cover, and allow to steam for 15 minutes. This gives a very firm rice, which can be eaten hot or allowed to get cold and used for nasi goreng.
  2. (Though firm, rice will be cooked through if the lid is put on as soon as the rice comes to the boil, and if the lid fits well enough to hold the steam in. It is also possible to bring water and salt to the boil, add the rice and when it returns to the boil, cover and steam as before.) A most important point when cooking rice is that the lid should not be lifted during cooking time, as valuable steam is lost and can affect the result. Also, rice is never stirred during cooking.
  3. If a slightly softer result is preferred (but with each grain separate and not mushy) increase the water to 750 ml.

Variation

  • For long-grain rice, use 1 litre water to 500 g rice, for the absorption rate is almost double that of short- or medium-grain rice. Use the same method of cooking, bringing rice and water to the boil and then covering and reducing the heat so that it cooks very gently. Increase the cooking time to 20 minutes after the rice comes to the boil.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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