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How to Steam Rice

Updated on January 31, 2013

cook restaurant quality rice with no cooker

Cooking rice seems to be an easy enough task, however if Uncle Ben is not calling out to you, or you'd like to try your hand at making different types of rice, there are a few techniques that you can conquer. You can save money by buying those huge, intimidating bags of rice a few shelves below Uncle Ben. However, a little more care goes into making the rice a perfect consistency, so be careful.

The basic technique that everyone should really know is just a simple steam. Have you ever been to a Chinese restaurant or Spanish restaurant and LOVED the rice? Now you can do it yourself. No matter what type of rice you buy: Sushi, Basmati, Long Grain, or Parboiled, you don't need a rice cooker. The only thing you need is a pot with a cover.

1) Add rice to your pot, no measurement needed. However much rice you want, pour it in the pot.

2) Rinse the rice by putting the pot under running water and filling it up a few inches above the rice. Scrunch and stir the rice with your hand. This will clean it. Then pour out the water, careful not to pour out the rice with it. Repeat this step until the water is clear when you stir. It will usually be fully rinsed off about 7-8 times.

3) Fill the pot with water until about an inch of water is above the rice.

4) Cover the pot and turn on medium to high heat.

5) Once the water starts to boil, stir it and lower the heat to a simmer.

6) Once you can see small holes in the rice where the air escapes and there is very little water, take the heat off and keep the cover on.

7) About 10 minutes later you should have perfectly steamed rice.

 

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    • MPG Narratives profile image

      Marie Giunta 6 years ago from Sydney, Australia

      Thanks for the tips ajcovard, rice can be quite complicated to cook at times. Welcome to hubpages and if you do want more info about hubbing visit the HP learning center. Hope you enjoy being part of this great writing community. Cheers Marie, member of hubgreeters team.