Steamed rice
Steamed rice
Ingredients/Components
- strainer - 1 item
- , heat resistant glass bowl
- container made of heat resistant glass we use a souffle dish
How to make steamed rice:
Put 1 cup of long grain rice and 1 cup of tap water in the bowl. Gently rub rice between fingers, then drain rice through the strainer. Put rice and strainer back in the bowl, another cup of water and rub again. Repeat this process until the water in the bowl is clear (about 3 times). Now, dump the rice out of the strainer into the bowl and add 1 cup of water. Put bowl into the steamer. Turn heat to medium-high under the steamer. When steam starts to develop, cover and steam rice for 20 minutes at the medium-high setting. Turn heat to low and steam 10 minutes more. Cooked rice will be tightly packed, so fluff with a wet chopstick or fork.Flavor Variation: Add 1 tablespoon chicken bouillon and 1 teaspoon of sugar to cooking water; stir vigorously to mix.
You may vary the quantity of rice to be cooked with this recipe, but remember to use equal amounts of rice and water. Rice will more than double in size when cooked, so allow a large enough container to hold the amount of rice cooked. Also, as a general rule, each additional cup of rice requires 10 minutes additional cooking time.
Serving Suggestion: 1/4 to 1/2 cup of raw rice per serving.
Recipe categories: Pasta, rice and grains, Rice, Long Grain rice.
Rating:
Related ingredients:
sugar, eggs, pkg, milk, salt, oil, can cream of chicken soup, onion, chopped
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