RCI-RC.004.0286.001
Steamed Rice
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.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- part rice - 1 cup (250ml1 unit8.5 fl oz) is enough rice for three adults.
- parts water2 unit
- ¼ teaspoon
Method
1
Measure the desired amount of long-grain rice and place it in a fine-mesh strainer or bowl. Rinse under cold running water, gently agitating the grains, until the water runs clear to remove excess surface starch.
2 minutes
2
Transfer the rinsed rice to a heavy-bottomed saucepan and add water using a 1:1.75 ratio of rice to water (for example, 1 cup rice to 1¾ cups water). Add a pinch of salt and stir briefly to combine.
1 minutes
3
Place the saucepan over medium-high heat and bring the water to a full boil, uncovered, watching carefully to prevent boiling over.
5 minutes
4
Once boiling, reduce the heat to the lowest possible setting and immediately cover the pot with a tight-fitting lid. Do not lift the lid during cooking, as this releases the steam essential to the process.
1 minutes
5
Allow the rice to cook undisturbed on the lowest heat setting, letting the grains absorb all of the water through gentle steaming.
15 minutes
6
Remove the saucepan from the heat entirely, keeping the lid firmly in place, and allow the rice to rest and finish steaming in its own residual heat.
10 minutes
7
Uncover the pot and use a fork or rice paddle to gently fluff the grains with a folding motion, separating them without mashing. Season lightly with an additional pinch of salt if desired.
1 minutes
8
Serve the steamed rice immediately for best texture, or keep covered in the pot for up to 10 minutes before serving.