Monday, January 17, 2011

Perfect Steamed Rice


Making perfect steamed rice without a rice cooker can be a challenge.  This rice sticks together and fluffs up wonderfully with a fork. 
  • 1 cup long grain rice
  • 1  1/2 cup water
  1. Put the rice in a colandar and rinse it well.
  2. Dump the rice in a saucepan and cover it with the water. 
  3. Bring to a boil and cook over high heat.
  4. Once little craters form on the surface of the rice, turn the heat to low and put the lid on.
  5. Simmer rice about 15 - 20 minutes without lifting the lid.  This is when it will steam so do not peek for at least 15 minutes.  At the 15 minute mark lift the lid and check to see if any water is remaining.
If you want more rice. ..just add more rice and water using the same quantities.
Do not use butter or salt.  Add these after the rice is finished cooking and fluffed.

This will make 3 cups

I loved this additional hint from Kate today in comments. . . so I am adding it here. . .
Kate says  "Remember when the rice and water are boiling not to stir. There is no stirring until after the rice has steamed and then it's fluffing. I was taught to let the water reduce until it is under the surface of the rice and bubbles are still forming in the "craters" so about 75 percent of the water has been absorbed."

Thanks Kate.

For brown rice. .my favorite is calrose brown.  . .use the same method but for 1 cup of rice use 2 1/2 cup water.  This rice takes longer to cook so you will need more water to boil away until the point of covering. 

11 comments:

  1. I was taught this method years ago and it is perfect steamed rice every time. It is just so easy. Remember when the rice and water are boiling not to stir. There is no stirring until after the rice has steamed and then it's fluffing. I was taught to let the water reduce until it is under the surface of the rice and bubbles are still forming in the "craters" so about 75 percent of the water has been absorbed. Your blog is such a help.

    I have found so many recipes on your blog that my grandmother made and I never got the recipes, I was too young. The rest of the family wasn't interested in what or how she cooked. Thank you! Kate

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  2. I'm going to try this. Our rice maker can't be used anymore, and I'm determined to perfect stove top rice. I've been using the directions in More with Less, but I think because of the pot I use, it hasn't been working. Still tweaking it but I'm going to try this too.

    My Asian friends taught me to place my hand, palm flat, on the surface of the rice and the water should come almost to the knuckles. This has never failed until recently. Again, I think it's our pot. It's waterless cookware and it seals shut and I think it doesn't let enough moisture out.

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  3. This IS how to make perfect rice. A great posting tip to have on hand for rice lovers....no big sticky ball!

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  4. WALA! I had just decided this morning to have rice for dinner tonight...under stir fry. I cannot wait to give this a try!!

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  5. I have to admit I use my rice cooker but definetly want to try this method.

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  6. I cook my rice for 10-12 minutes with lots of water in a large pot, drain and rinse cooked rice into a colander, and set colander over your pot with a inch or two of water. Put a lid over your colander and bring the water to a boil under the rice. Steam for a few minutes. Your rice will be fluffy and will not be sticky. This was a tip from the Galloping Gourmet TV program a number of years ago.

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  7. Thank you for posting this! I'm an American living in Europe and I didn't bring my rice steamer because of the difference in voltage.

    I've been struggling with rice that's too hard or too mushy. Can't wait to give this a try!

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  8. I tried your recipe tonight to accompany my chicken francese and it worked wonderfully!

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  9. Living in Brazil for 36 years I had to learn how to make good rice. Here we do it a little differently but it turns out good every time.
    Put a couple tlb of oil in the pan with garlic and salt and 1 cup rice. Fry it as you heat water. When stirred a few minutes add 2 cups boiling water to the hot stirred rice. Turn on low heat for 15 min. Do not stir. When the time is up check the rice to see if more water is needed. Add small amounts of hot water if needed.
    Works every time.
    Linda Walmer

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  10. I cook basmati and jasmine rice all the time - did you know you can freeze it and it tastes even better after being popped in the microwave for a few mins? I make large batches and freeze them in dinner sized portions. Put the frozen rice in a bowl with a small splash of water, and microwave until hot. Fluff with a fork, and you're done. Such a time saver!

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  11. I use the microwave for rice. Same proportions as stove top. I use a medium heat setting and keep the lid cracked just a bit. No mess, sticky, stuck-on pot to clean!

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