Steamed Rice
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Wash the rice thoroughly.
Combine the rice, salt, and boiling water in the top of a double boiler.
Cook and steam
Boil rapidly for 10 minutes, stirring with a fork.
Then place over hot water and steam for 20 minutes.
Do not stir after placing it over the hot water, and keep it closely covered.
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 swells and softens into the cooked grains.
- Boiling water
- Supplies the liquid that hydrates the rice and cooks it through.
- Salt
- Seasons the rice and slightly strengthens the flavor of the grains.
The step that matters
Do not stir after placing it over the hot water. Stirring during steaming breaks up the grains and releases surface starch, making the rice gummy. Keeping the pot covered holds steam in so the grains cook evenly and stay separate.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.