Category:
Basic Recipes

Steamed Rice

Rice is one of the foods that escapes a reputation for triggering allergic reactions. It is easy to digest, easy to cook, easy to store, and cheap too. The mild flavour complements a variety of foods.
Many folk seem to have a problem cooking the stuff. We've seen wildly differing methods produce a perfect product but predictably profess a preference for the one we use.
Take two cups or 500ml of rice and wash it thouroughly. Drain. Put into a saucepan with two and a third cups/700ml of water if the rice is white and two and a half cups/750ml if the rice is brown. Bring to the boil over high heat. Adjust the heat as necessary and cook at a rolling boil for three minutes if the rice is white, and five minutes if brown.
Reduce the fire to very low and cover the pot. Allow to steam for 45 minutes if it is brown, or thirty minutes if polished rice.
Let stand without lifting the lid for at least ten minutes after turning off the heat.
This recipe will produce six normal servings of rice. It will keep for several days in the refrigerator.

Notes:

This method will work with all the types of rice, long or short grain, sticky, basmati, specialty organics, white or brown. Leaving the rice to rest after being taken away from the heat allows the moisture inside the pot to re-distribute itself equitably.

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