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Steamed Rice

Rice steamed with water and a little salt until soft.

From an old cookbook · modernised transcription
By Shutt, William E., Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 1 ingredients
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Steamed Rice

Steamed Rice

Ingredients

Directions

  1. Wash the rice in three or four waters.

  2. Put the rice in the steamer.

  3. Add water equal to three times the amount of rice.

  4. Add a little salt.

  5. Steam until the kernels remain whole and soft.

By Shutt, William E., Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rice (in the method)
Its starch swells and softens as it steams, giving tender grains that stay separate.

The step that matters

Steam until the kernels are whole and soft. Rice starch keeps gelatinizing while it steams, so overcooking makes grains mushy and sticky. Checking early keeps each kernel intact and tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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