Steamed rice

Steamed rice

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

The absorption method of cooking rice results in well-defined grains, which are never sticky or lumpy. The cooking time and the amount of liquid required vary slightly with different types of rice.

Ingredients

Quantity Ingredient
3 cups water
1 1/2 teaspoons salt
a squeeze lemon juice
1 1/2 cups rice

Method

  1. Wash the rice in several changes of cold water in a bowl, until the water is clear. This removes any excess starch. Pour into a strainer, and allow to drain well.
  2. Bring the water to the boil in a medium saucepan. Add the salt and lemon juice, then sprinkle in the rice. Allow the water to return to the boil, stir once, turn the heat as low as possible, cover with a well-fitting lid, and steam gently for 20–25 minutes. Do not lift the lid or stir during the steaming time. Remove from the heat, and uncover for a few minutes to allow steam to escape. Fluff up with a fork.

Note:

  • for added flavour, use stock instead of water. A small nut of butter may also be added to the water.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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