Steamed Rice Food

CLASSIC STEAMED RICE

Steps:

• Rinse rice well.
• Combine with water and salt, if using, in a 8 cup microwaveable casserole.
• Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed.
• Let stand covered, 5 to 10 minutes to absorb remaining liquid.

STEAMED WHITE RICE

Steps:

• Wash rice: Place rice in a large bowl. Fill bowl with cold water to cover rice. Massage the rice a bit, then carefully pour out most of the water, reserving the rice with your hand. Repeat this process 7-10 times. At first the water will be cloudy with starch, but gradually the water will become less cloudy. You'll know the rice is sufficiently rinsed when the water is translucent (not completely clear). Strain the rice in a colander and let it air-dry, 15 minutes. The rice will absorb some of the water and the grains will be about 20% larger than their original size; the rice will also look whiter and more opaque. After the resting period, the rice should be almost dry.
• Cook rice (with electric rice cooker): Put rice and water in the rice cooker. Close the lid and let rest, 5 minutes. Then switch the rice cooker to "Cook." (If your rice cooker has a "Quick Cook" setting, use it; the regular setting incorporates a soaking period that is not necessary here.) The cooking should take 15-20 minutes. After the "On" button clicks off, it's done cooking, but leave the rice to steam in the cooker for another 15 minutes before lifting the lid.
• Cook rice (with pot): If you don't have a rice cooker, put the rice and water in a heavy-bottomed pot with a tight-fitting lid. Cover and place a heavy weight (such as a stone pestle) on top of the lid. Bring the water to a boil over high heat; then immediately reduce the heat to low. Let the rice cook until all the water is absorbed, about 20 minutes. Turn off the heat and let the pot rest and continue steaming for 10 minutes before lifting the lid.
• Serve rice: Once the rice is ready, use a flat wooden spatula or plastic rice scoop to gently fold and fluff the rice up from the bottom of the pot, avoiding any grains that may have stuck to the bottom. (This should not be a problem if you're using a rice cooker, since most are nonstick.) Gently continue fluffing so that the rice from the bottom of the cooker or pot is well mixed with the upper layers. You are releasing some of the excess moisture and cooling off the rice as you do this. The rice should be slightly sticky and each grain should be intact, cooked all the way through with a consistent texture. Serve right away, or put the lid back on to keep warm for up to one day.
• How to store rice: While the rice is still warm, place 1½ cup portions into separate zip-top bags and store in the refrigerator for up to 3 days. When ready to use, microwave for 1 minute to have steaming hot rice again.

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.

INSTANT POT STEAMED RICE

Steps:

• Rinse the rice under cold running water until the water runs clear; drain well. Stir the rice, salt and 2 cups water together in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
• Using the tines of a fork, fluff the rice to separate the grains and serve.

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

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.

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.

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:

• In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.

PANDAN STEAMED RICE

Steps:

• Put the rice in a large pan and cover with cold water. Swoosh the rice in the water, then drain the water away. Repeat until the water runs clear. Add the pandan leaves to the rice, season with a little salt, then add enough cold water to come a fingertip depth above the surface of the rice. Bring the pan to the boil, then reduce the heat and simmer for 10-15 mins or until most of the water has been absorbed and the surface of the rice looks pitted. Turn off the heat, cover and leave undisturbed for 30 mins.

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.

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