Steamed Rice
Ingredients
Directions
Prepare
Wash and drain the rice.
In a saucepan, combine the rice, cold water, and salt.
Steam and cook
Place the saucepan in a steam boiler and cover it.
Turn on the steam and cook for about 30 minutes until done.
Ensure the saucepan is clean to avoid discoloration.
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
- Starch granules swell and soften as they absorb water, becoming tender and fluffy when cooked.
- Cold water
- Hydrates the grains so they cook through evenly, setting the final moisture of the rice.
The step that matters
Covering the saucepan in the steam boiler. The lid traps steam around the pan so the rice cooks at a steady temperature. If steam escapes, the rice can cook unevenly or dry out. Lifting the lid releases heat and slows cooking.
“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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