Steamed Rice
Ingredients
Directions
Prepare
Carefully pick over and wash the rice thoroughly.
Put the rice, boiling water, and salt into a bowl.
Steam
Place the bowl in a steamer over rapidly boiling water.
Cook until the rice is soft, about 30 to 60 minutes.
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
- Its starch swells and softens as it absorbs water, forming the body of the dish.
- Boiling water
- Hydrates the rice starch so it can soften fully during cooking.
The step that matters
Keep the steamer water rapidly boiling. Rapidly boiling water produces steady, hot steam that cooks the rice evenly. If the water drops to a simmer, the steam weakens, the starch softens more slowly, and the rice can end up unevenly cooked.
“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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