Steaming rice is simple and takes very little time. It’s easy enough that you really don’t need to buy a rice cooker, although they are convenient as all you really do after washing the rice is press a button. If you’ve ever been afraid to cook rice on your own before, now is the time. And I mean real rice, not parboiled or instant, but the kind that comes in burlap or paper sacks at your nearest asian store. When you make your own rice, you have even more options than those available in small printed boxes mixed with seasonings and spices. Do you have a favorite rice dish?
steamed rice
1 cup dry short grain brown rice
1 1/2 cup water or stock
a bit of salt (optional)
In a bowl, rinse the rice once or twice until the water runs clear.
Bring the rice to a boil over medium high heat.
Cover the rice, reduce the heat to low, and allow to simmer for about 40 minutes without lifting the cover.
Season as you like – rice vinegar and brown sugar for sushi (if you used sushi rice), a little oyster/soy sauce and drop of sesame oil for fried rice, a bit of butter and garlic to pair with beans, or a little sugar, cinnamon and nutmeg with some milk.
a few more rice steaming tips:
- if the rice is still a little wet after cooking, keep the heat on low and allow to cook uncovered until the extra liquid is gone.
- when you are reheating rice, add a couple Tablespoons of water to the rice and gently heat until warm.
- certain types of rice don’t require washing before cooking, check the instructions on the bag or bin it came in. As a rule I always wash my rice at least once to remove any loose objects that mightn’t be… rice related.
- my mother in law shared a tip for cooking rice in a rice cooker. After rinsing, place your finger at the top of the rice and add enough water so it comes to your first knuckle. We get perfect rice every time, no matter who measures.
- because different types of rice require different amounts of water, here’s a great rice chart from martha stewart clarifying what measurements go with each type.
