Steamed rice is something I make often to accompany other dishes like gumbo, chili, or stir fry. I don’t use minute rice or boil in bag rice or even a steamer. Perhaps this is the time to mention, I’m not a gadget or kitchen appliance person. I have very limited ones because I don’t do well with clutter and by the time I find the gadget/appliance in a drawer or cabinet, I could just do it the old fashion way.
Now I mainly use Jasmine rice for everything. I like the long grains and aromatic scent of it but you can use any type white rice with this. I also do not season my rice with salt because I usually use it as a base for other dishes so I don’t add seasoning but if you want, add some salt.
Here’s my fool proof steamed rice method. I usually rinse the rice but it’s not necessary. Just measure 1 part rice to 1 1/2 parts water. Add salt if you wish.
I put it in a pot with a lid on and bring to a really good boil over high heat. Do not walk away or it will overflow and make a mess. Yes, I have done that more than once!
Once it gets a really good boil going like this. Give it a good stir, put the lid right back on and shut the heat off.
About 20-25 minutes later, you have nice fluffy rice.
A note about brown rice: you must increase to 2 parts water and simmer it with lid on for about 10-15 minutes before you shut the heat off and allow it to steam. Just make sure it doesn’t boil over during the simmering process.
Steamed Rice
Ingredients
- 1 cup white rice*
- 1 1/2 cups water
- 1/2 tsp salt if using
Instructions
-
In a pot with tight fitting lid, combine rice, water and salt (if using). Stir and place lid on pot.
-
Bring to a rolling boil. Give it a quick stir, replace lid and shut off heat.
-
Let steam for about 20-25 minutes in pot.
-
*If making brown rice, increase water to 2 cups and to allow it to simmer about 15 minutes before you shut off heat and allow it to steam. Brown rice takes longer to cook.
Reader Comments