Mar 29 2009
Steaming Rice
Most domestic rice is pre-washed, but if you are using imported rice (e.g., basmati, jasmine), then it is advisable to wash the rice before cooking by placing it in a large pot or bowl, pouring water, stirring, then draining off the liquid.
Repeat 3 or 4 times.
Next step – steaming. You will need a pot with a tightfitting lid for steaming rice. Rice is first brought to aboil in water with a dash a salt, then covered and simmered for the remaining period. Cooking times differ for white versus brown rice. Brown rice is clearly superior in terms of nutrients and fiber, so it is well worth the extra cooking time.
White rice – there are many varieties so it is advisable to follow the cooking directions on the product you purchase. In general, 1 to 1.5 cup of water is used per 1 cup of dry rice, and it is brought to a boil and simmered for 10-20 minutes.
Brown rice – use 2 cups of water per 1 cup dry rice. Cook long grain rice for 35-40 minutes and short grain
rice for 45 minutes.
