Steamed Rice
Ingredients
Directions
Prepare
Wash the rice thoroughly.
In a bowl, combine the rice, boiling water, and salt.
Steam
Place the bowl in a steamer over rapidly boiling water.
Cover the steamer with a thin cloth and then with the tin cover.
Steam for 45 minutes to 1 hour, or until the rice is soft.
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 with steam and absorbs the boiling water to become tender grains.
- Boiling water
- Supplies the liquid the rice absorbs and starts the softening of the starch.
- Salt
- Seasons the rice so it tastes of more than plain starch.
The step that matters
Cover the steamer with a thin cloth and then the tin cover. The cloth absorbs condensation so it does not drip onto the rice and make it soggy. Keeping the steam trapped under the lid keeps the heat even so the grains cook through.
“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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