Steamed Rice
Ingredients
Directions
Prepare
Wash the rice thoroughly in two waters.
In a double boiler, bring water to a boil in the lower chamber.
Steam
Place the rice, boiling water, and salt in the upper chamber.
Cover and steam for one hour without stirring.
Ensure the lower boiler remains filled with boiling water.
Serve
Serve as you would with boiled rice.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rice
- Provides the starch that cooks into the body of the dish.
The step that matters
Cover and steam without stirring. Lifting the lid or stirring lets steam escape and disturbs the grains, so the rice cooks unevenly and can turn gummy or dry. Keeping the lid closed holds the steam that cooks the grains through.
“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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