Steamed Rice
Basic steamed rice is an essential with curries and many other dishes. The method is the same whether you are cooking long grain white or brown rice or Basmati rice.
I have read that there is no need to wash american rice, but my own experience is that it turns out pulpy and starchy if it isn't washed as directed.
| Basic Steamed Rice Recipe |
The ratio is always 1 part rice to 1.5 parts water - adapt quantities accordingly for larger amounts.
Wash 2 cups long grain rice until the water runs clear. This is done by measuring the rice into a bowl or saucepan, adding enough water to more than cover the grains and using your fingers to squeeze the grains repeatedly, thus washing them. Drain off the water and repeat twice more until the water runs clear.
Drain well and cover with about 2½ cups cold water. (this allows for water already in with the grains) Do not add salt or butter. Bring to a boil, uncovered in a heavy based saucepan for which you have a well-fitting lid. Ensure that the pan is large enough to allow for 100% expansion. Boil, stirring occasionally until the surface of the rice bubbles with tiny holes like craters.
Turn the heat to the lowest possible setting and cover tightly with the lid. (I like to apply extra pressure to the lid using my marble spice-grinding mortar placed on top, upside-down) If your cookware has vent holes in the lid, fill them using toothpicks. Simmer for 25 - 30 minutes - do not open the lid until cooking time is finished.
Fluff up with a fork before serving, or storing for future use. |
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