Best Steamed Rice Food

BEST STEAMED RICE

Steps:

• Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
• Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
• Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

PERFECT STEAMED RICE EVERY TIME

Steps:

• WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
• Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
• As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
• Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
• Fluff the rice with a pair of chopsticks before serving.

PERFECT STEAMED RICE

Steps:

• Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve. Bring rice and water (3 3/4 cups) to a boil in a 4-quart wide heavy pot and boil, uncovered, without stirring, until steam holes appear in rice and grains on surface look dry, 5 to 7 minutes. Reduce heat to very low, then cover pot with a tight-fitting lid and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Gently fluff rice with a fork.

HOW TO STEAM RICE

Steps:

• Note that the rice to water ratio should be: 1 (rice) : 1.3 (water). You can make it 1:1.5 if you like your rice soft. Pre-soak your rice for at least 10 minutes. Drain and transfer to a shallow, heat-proof container that will fit in your steamer, and add the water to the rice. Everyone has their own preferences when it comes to the rice texture they like! Also, if you're making short grain rice, you can reduce the ratio to 1:1.1.
• Place in a steamer filled with cold water (the water should not be boiling when the rice is placed into the steamer).
• Turn on the heat to high, cover, and cook for 20 minutes. Turn off the heat, and let the rice sit in the steamer with the lid on for at least 5 more minutes. You can also keep it in there to stay warm until you're ready to serve.

HOW TO STEAM FOOD: 3 WAYS TO SET UP A STEAMER

Steps:

• Find a pot with a lid that will accommodate the heatproof dish you plan to steam your food in (a wok with a lid is ideal). Place a metal steam rack in the bottom of the wok/pot so that it's at least 2 inches above the water (you'll want more water for longer steaming times). If you don't have a metal steam rack, you can use an empty can with both ends removed. When the water is simmering, place the heatproof dish of food on the rack, cover the wok or pot, and steam.
• Fill the bottom of the metal steamer with at least 2 inches of water (or more for longer steaming times). Place food either in a heatproof dish, or if steaming buns/dumplings, line the racks with cabbage leaves, cheesecloth, or paper steamer liners to cook the buns/dumplings directly on the racks without them sticking. Bring the water to a simmer, cover, and steam. To prevent condensation from dripping onto the food below, you can tie a thin kitchen towel around the lid (so that cloth is on the inside of the lid to catch any condensation), tying any loose edges so they're not in danger of coming in contact with your heat source.
• Place the bamboo steamer in your wok with enough water to come up the bottom rim of the steamer by 1/2-inch (1.25cm). You can either place shallow heatproof dishes inside the steamer racks, or line the racks with cabbage leaves, cheesecloth, or paper steamer liners to steam buns or dumplings. Bring the water to a simmer, and cover the bamboo steamer with its bamboo lid (there's no need for any additional cover).

STEAMED RICE

Steps:

• Saute rice in butter just until translucent and very lightly browned.
• Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
• Drain any excess butter or olive oil.
• Add stock or water carefully to prevent steam burns; it WILL blow steam!
• Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
• If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
• Fluff gently with a fork just before serving.
• Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
• Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
• Add 3 cups of liquid instead of 2 cups, and cook as above.

CHEUNG FUN / STEAMED RICE NOODLE ROLLS (W/ CHAR SIU PORK)

Steps:

• In a large mixing bowl, add 72 grams of rice flour, 16 grams of tapioca starch, 28 grams of potato starch, 16 grams of glutinous rice flour, and ½ teaspoon of salt. Blend all dry ingredients together.
• Add the two cups of filtered water in the dry ingredient bowl and whisk together. Rest the liquid for at least 20 minutes on the counter.
• Chop your char siu into small pieces about three millimeters.
• In a saucepan, add one tablespoon oyster sauce, ½ tablespoon light soy sauce, ½ tablespoon dark soy sauce, two teaspoons sugar, 1/16 teaspoon five spice, one clove minced garlic, and one teaspoon sesame oil and mix thoroughly. Cook this on medium-high heat.
• Mix ½ teaspoon cornstarch and four tablespoons water in a separate bowl and add into the saucepan. When the mixture reaches a boil, lower to medium heat and continue to cook for another two minutes or until the consistency is similar to molasses.
• Add half pound char siu pieces to the pan and cook for an additional minute.
• Remove the char siu filling from the heat and allow it to rest on the counter.
• In a small saucepan, add ¼ tablespoon of dark soy sauce, ¼ tablespoon of light soy sauce, ¼ teaspoon of sesame oil, ½ teaspoon of sugar, one tablespoon of water, and ½ tablespoon of oyster sauce. Heat over medium-low heat and stir until the sugar is dissolved. Remove from heat and place into a container to cool until assembly.
• Assemble your steamer, if you purchased a steamer set-up follow the instructions. If you're using a tray and a saucepan follow the instructions. Place the wire rack on the saucepan and add enough water so that it sits directly underneath the wire rack. Add the tray on top (making sure it fits inside), then add the lid on top. Pre-heat this steamer before steaming any liquids.
• When your steamer is nice and hot, open the lid. Brush on some vegetable oil on the tray.
• Use the whisk to combine all the starches and flours that have settled to the bottom of the mixing bowl before adding the liquid onto the pan. Scoop enough liquid so that it covers the tray. If need be, move around the tray so that the liquid is evenly spread out.
• Cover the tray with the lid and steam for about two minutes. After two minutes, check to see if the rice paper has firmed enough so that there is less liquid moving around. Test this by moving the tray around. If there is too much liquid and it is not sticking to the tray, place the lid back on and steam for an additional one or two minutes. Once it's firm enough, sprinkle the char siu filling evenly across the rice noodle. Cover the steamer again and steam for an additional five minutes.
• When the rice noodle is finished steaming, take a silicone spatula and carefully lift one side of the rice paper (the short edge). Fold about one inch of rice noodle over itself and continue to roll until it reaches the other end. Carefully lift the rice noodle roll and place in a serving dish.
• Let the steamed noodle roll rest for about two minutes before consuming, this allows for the texture to firm. Drizzle the seasoning sauce over the roll and add some chopped scallions if you want. Serve and enjoy.

STEAMED WHITE RICE

Steps:

• In a medium saucepan with a tight-fitting lid, cover the rice with cold tap water. Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.
• Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.

STEAMED RICE

Steps:

• To cook jasmine rice:
• Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls

PERFECT STEAMED RICE

Steps:

• Place rice, water and salt in a saucepan. Bring liquid to a boil over medium heat. Cover and simmer over low heat until the rice is as tender as you like it, about 18 minutes. If there is any leftover liquid in the pot, drain the rice in a strainer. Remove half of the rice for another day. To remaining rice, stir in butter and cheese and/or ham; adjust seasoning.