Steamed Jasmine Rice Food

STEAMED JASMINE RICE

Steps:

• Wash the rice well by putting it in a bowl and covering it with cool water. Swish the rice around with your hand until the water gets cloudy. Drain and repeat until the water gets only slightly cloudy; usually it takes about three rinses.
• Drain the rice, put it in a small (1-qt) metal bowl, and stir in 1 cup cold water and the salt, if using. Fit a rack or steaming trivet into a pot large enough to accommodate the bowl. Pour about an inch of water into the pot. Put the bowl of rice on the rack (it shouldn't touch the water in the pot), cover the pot, and bring the water in the pot to a boil over high heat. As soon as the water in the pot begins to boil, set a timer for 25 minutes and reduce the heat to maintain a steady amount of steam. When the timer goes off, take the pot off the heat and use tongs or a hot pad to remove the hot bowl from the pot. Fluff the rice with a fork and serve.

PERFECT STEAMED JASMINE RICE

Steps:

• Place jasmine rice in an ovenproof small pot; wash with cold water and drain off the water.
• Add clean cold water into the pot to the depth of the second line of your middle finger while touching the surface of the rice.
• Preheat oven to 375°F
• Bring rice and water to a boil; when the water starts to boil, remove from heat and cover the pot.
• Place into the oven and bake for 18 minutes.
• Remove from oven and serve immediately.

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

STEAMED JASMINE RICE

Steps:

• Wash rice in several changes of cold water in a bowl until water is clear, then drain in a sieve. Combine with water and salt in a 1 1/2- to 2-quart saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

PERFECT JASMINE RICE

Steps:

• Put the rice in a medium bowl and fill with cold water. Gently agitate the rice to loosen any dust and sediment clinging to the rice and drain through a fine mesh sieve. Repeat 2 more times.
• Transfer the rice to a medium saucepan and shake the pan to level the rice. Add enough water so that when you place the tip of your index finger on the top of the rice, the water comes up to the first crease (joint) of your finger. Cover the pot with a tight-fitting lid and place over high heat. As soon as the rice comes to a boil, reduce the heat to low and cook for 20 minutes. Transfer the rice to a large bowl and fluff with a heatproof spatula.

STEAMED JASMINE RICE

Steps:

• Add 1 inch cold water to a kettle fitted with a metal rack or trivet and deep enough to hold a 1-quart metal bowl. Rinse rice well and drain. Transfer rice to bowl and add 1 cup cold water. Put bowl on rack in kettle and bring water to a boil, covered. Steam rice, covered, over moderate heat 25 minutes. Remove kettle from heat and with tongs remove rice bowl. Fluff rice with a fork.

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.