Cookbook:Steamed Rice
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Steamed rice is a simple dish but many people have trouble cooking it - being too much rice or too much water.
This recipe for steamed rice is failsafe and does not require special rice cookers or microwaves.
[edit] Ingredients
- 1 part rice
- 2 parts water
- Deep saucepan with lid
- ¼ teaspoon salt (optional)
The universal rule with cooking steamed rice is that the proportion of water should be double that of the rice. If you use one cup of rice you must use two cups of water. If you use two cups of rice you must use four cups of water.
1 metric cup (250ml, 8.4535 fl oz) is enough rice for three adults.
The rice pictured in the images is Basmati rice - but this recipe works for all long-grain white rice.
[edit] Method
There is no need to wash the rice but you can if you choose to.
1. Fill cup with desired amount of rice.
2. Pour rice into saucepan (mix optional salt in at this point)
3. Pour water into saucepan. Remember - twice as much water as rice.
4. Stir water so that floating rice sinks.
5. Place saucepan on stove and set temperature to "high". Do not cover.
6. Wait until water begins to boil.
7. Stir rice again.
8. Set temperature to lowest setting. Cover saucepan with lid.
9. After twelve minutes turn the element off and uncover. The rice is ready to eat.
