Steamed rice

Steamed rice

By
From
Encyclopedia of Food and Cookery
Makes
555 g

This method retains the flavour of the rice.

Ingredients

Quantity Ingredient
200g rice
500ml water
1/2 teaspoon salt

Method

  1. Rinse rice in a sieve under cold running water until the water runs clear.
  2. Bring measured water and salt to the boil in a heavy saucepan. Slowly sprinkle in rice through your fingers so that water does not go off the boil. Stir once, then cover with a well-fitting lid and turn heat very low. Do not lift lid until last few minutes of cooking.
  3. Cook very gently for about 10–15 minutes or until a test grain is tender but still firm when bitten. Remove from heat and fork up lightly. For very dry, fluffy grains, set the rice aside, still covered, for 5 minutes before forking up.

Variation

  • Steamed brown rice: Follow recipe above but if possible soak brown rice in cold water for 20 minutes before cooking. It will take 40 minutes or more to cook.
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