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
- Forms the body of the dish; starch gelatinises with heat and water to turn tender and fluffy.
- Boiling water
- Supplies the moisture that the rice absorbs and cooks in as it softens.
The step that matters
Steam over rapidly boiling water until tender. The water beneath the bowl must keep boiling steadily so steam cooks the rice evenly. If the water drops too low, the rice cooks slowly and may stay firm in places.
“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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