Foolproof steamed rice

Foolproof steamed rice

By
From
My Feast
Serves
4
Photographer
Chris Chen

Even though most people use rice cookers nowadays it is good to know a foolproof way of cooking rice without one. I have found that the distance between the first joint and the end of a finger is relatively the same for most adults. This first joint is your very portable water gauge. You can use this method to make as much rice as you need. I usually work on 1 cup of uncooked rice per person.

Ingredients

Quantity Ingredient
5 cups any type of rice
salt, to taste

Method

  1. Take the amount of raw rice you require and wash it thoroughly in cool water only once. Rice is so highly polished these days that if you wash it any more you will wash away the goodness. If you are cooking this in Asia, then it may need washing two or three times depending on where you bought the rice and how well it has been husked. You may also have to remove any stones or other foreign matter that has found its way into your rice.
  2. Now flatten the washed rice in the base of a large saucepan and add enough water until it reaches from the top of the rice to the first joint of your middle finger. For brown rice, add a little more.
  3. Add salt and bring to the boil over high heat, uncovered, and continue to cook until you can see the top of the rice and the water has evaporated to that level.
  4. Reduce the heat to as low as possible (if your stovetop is electric, have the hotplate next to it on the lowest setting ready to go, and transfer it across), cover with a lid and leave to steam for about 10 minutes. Do not stir or open the lid as you don’t want to loose any steam so the rice so will be fluffy and dry.
  5. Once ready, remove the lid and, using the handle of a wooden spoon, fluff the rice. Cover until ready to serve.
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