Steamed Rice
Ingredients
Directions
Wash the rice and soak it for 1 hour.
In a steamer, combine the rice and water with a little salt.
Steam for 1 hour or until the rice is tender.
If desired, omit some water and add an equivalent amount of milk when the rice is nearly done.
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 that gelatinizes with water and heat, giving the cooked grains their soft, tender texture.
- Water
- Hydrates the rice starch and provides the steam and moisture needed for even cooking.
The step that matters
Adding milk near the end. Milk contains proteins and sugars that brown and scorch more easily than water, and it can make the rice stick to the steamer if added too early. Adding it only when nearly done keeps the texture soft.
“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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