Bteamed Rice
Ingredients
Directions
Prepare
Wash and drain the rice.
In a saucepan, combine the rice, cold water, and salt.
Steam
Place the saucepan in a steam boiler and cover it.
Turn on the steam and let it 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.
Explore the science
What each ingredient does
- Rice
- Its starch absorbs water and gelatinizes as it cooks, giving the grains their soft, tender texture.
- Cold water
- Hydrates the starch in the grains so they cook through evenly into tender rice.
The step that matters
Place the covered saucepan in the steam boiler and steam until done. Covering the saucepan keeps steam around the rice so heat reaches the grains evenly. Steady steam hydrates the starch gradually, so the rice cooks through without drying out at the surface.
“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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