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
- Put the rice in a colandar and rinse it well.
- Dump the rice in a saucepan and cover it with the water.
- Bring to a boil and cook over high heat.
- Once little craters form on the surface of the rice, turn the heat to low and put the lid on.
- 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."
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.