Steamed Rice
Ingredients
Directions
Pick over and wash the rice.
Put the rice into a bowl; add salt and boiling water.
Steam over rapidly boiling water until tender, about 45 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
- Starch that softens and swells with water and heat, forming the body of the dish.
- Boiling water
- Supplies the moisture the rice absorbs as it cooks and softens.
The step that matters
Steam over rapidly boiling water until tender. The rice must be steamed over steadily boiling water so heat and steam reach it evenly. Too little water or a weak simmer can leave grains hard or unevenly cooked. Check tenderness at the stated time before removing it.
“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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