Cookbook:Steamed Rice

From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes

Steamed rice is a simple dish, but some individuals have trouble cooking it. Common issues include adding too much rice or water, and not following the package directions.

This recipe for steamed rice is failsafe and does not require the use of a special rice cooker or microwave.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Wash the rice if desired.
  2. Place the rice in a deep saucepan with lid. Add salt if using, and stir.
  3. Bring rice to a boil over high heat. Stir.
  4. Reduce heat to low and cover the pot. Cook on low for 12 minutes.
  5. Uncover rice and serve.
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.

Notes[edit | edit source]

  • This formula can be easily scaled up or down. 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 cup dry rice is enough for three adults.