How Do You Cook With An Asian Rice Steamer?
Making rice on the stove top requires constant observation–boiling water, adding rice, reducing the heat, checking to make sure it doesn’t burn–and then forget about keeping it warm; once the burner goes off, the rice gets cold. An Asian rice steamer is truly “set it and forget it,” and is the best and easiest way to make fluffy, delicious rice, perfect for use in sushi or as a side dish. Consider the type of rice being made and prep accordingly. The Washington Post states that the “general rule is to wash imported rices and not to wash domestic rices, which are well cleaned and dried before packaging. Imported rices have plenty of clinging starch left over from the processing.” Give exotic rice a quick wash, either with a fine sieve or by rinsing and carefully pouring out the water without losing the rice. Some cooks argue against washing jasmine rice, believing it can rinse away some of the flavor. Place the rice in the steamer and cover with water. The general rule is to use a 1-t
