Whats the secret for getting perfect results with steamed rice?
Most modern rice products today are partially steamed. The old ratio of 2 parts water to 1 part rice normally yields very sticky, gummy rice. Even while using a rice cooker, you will get better results if you reduce the amount of water to 1.5 parts to 1 part rice, i.e. 2 cups rice, 3 cups water. If you don’t have access to a rice cooker, try this, which I’ve used in numerous restaurants. Oven safe baking dish (metal is preferred.) Preheat oven to 375 degrees. Using above ratio (1.5 parts liquid to 1 part rice) add your rice to baking dish, then add *HOT* liquid (stock, broth, water, etc.). Cover dish with plastic wrap, then a sheet of foil. Seal all edges tightly. Place in oven and bake for 25 minutes. Remove from oven and let stand covered for 10 minutes. Remove foil and plastic (be careful of the steam!) and fluff with a fork or spoon. Perfect steamed rice, every time!
For those of you who don’t have a rice cooker or cannot afford one, I have developed my own method which approximates my sister’s very expensive rice steamer. I use a 2 quart metal sauce pan and a 1 quart metal mixing bowl. You may be able to use glasswear pans and bowls, but DO NOT use plastic or expensive non-stick cookware. You will see why in moment. Directions: 1. Place rice and water inside the mixing bowl at a 1:1.25 ratio of rice-to-water. 2. Place mixing bowl inside sauce pan. 3. Put 1 to 2 inches of water in sauce pan or until mixing bowl is just starting to float if you have a low quanitity of rice and water (1/2 cup of rice or less) 4. Put a lid on the sauce pan and turn the burner up high. 5. When the water in the sauce pan is bowling (steam will be seeping out from under the sauce pan lid), turn the heat down to low keep the water at a low simmer. 6. The rice should be done in 20 to 30 minutes after the simmering begins.* * The amount of time may differ depending on cookw
I don’t know, granted there is probably a cheaper method if you aren’t a everyday rice eater but I have to go with the rice cooker. My grandmother was Japanese and you couldn’t get her to make her rice any other way. It comes out perfect every time. I know it isn’t very traditional but its fool proof!
