Steamed rice

Steamed rice

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

You can use white or brown rice for this recipe, but remember that brown rice takes a little longer to cook.

Ingredients

Quantity Ingredient
2 cups long-grain or medium-grain rice
4 cups water
1/2 teaspoon salt
5 curry leaves
2 cardamom pods
2 cloves
1 cinnamon stick
1 teaspoon vegetable oil

Method

  1. Rinse rice in cold water in a strainer or wash in a bowl until water runs clear – about 2–3 minutes. Drain rice in a strainer.
  2. Place water in a big pot over high heat and bring it to the boil. Add rice and salt, spices and oil and stir through. Lower heat and cover with a fitted lid. Simmer for 30–35 minutes (40 minutes for brown rice) without removing lid, until water is totally absorbed. Remove from heat but keep the lid on for another 5 minutes.
  3. Remove the lid, fluff rice with a fork and remove cardamom pods before serving.

Tip

  • It is important not to let the steam escape when cooking rice, so if you have to check the rice, do so quickly. In Sri Lanka we place a brick on the lid of the pot to stop any steam escaping.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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