How to steam rice

Content

Part 2 of 2: Making it Better
Tips
Warnings
What do you need

1 Take the right amount of water. Remember that the ratio for cooking rice is "two parts water to one part rice." Therefore, if you took one glass of dry white rice, you need two glasses of liquid. One glass of rice is enough to make two servings. If you need to feed more people, increase the amount of rice and water accordingly. Make sure the saucepan is large enough to hold the amount of rice and liquid used.

Although the shape of the pot is not very important, you should choose a pot with a tight-fitting lid.

2 Add some oil. Place a tablespoon of olive, nut, or other oil in a saucepan. Add more if you are cooking large quantities of rice.

3 Add rice. Turn the burner on to medium power and heat a little oil, then add the rice to the pan. Stir until all the rice is covered in oil. After that, the rice will become translucent.

If you want the rice to be drier and crisper, fry it a little more in oil.

4 Continue stirring the rice while it warms up. After about a minute, it will turn from translucent to white.

5 Add water and bring to a boil. Add water and stir lightly until all the rice is covered with water. After the water boils, stir from time to time.

6 Reduce heat. Move the burner to the weakest position as soon as the rice boils. The knob must be set to the lowest setting of the gas burner and then cover the rice with a lid.

7 Slow cooking. Let the rice cook slowly for 10-15 minutes, covered. Do not keep the rice on the fire any longer, or it will burn. Do not remove the cover! This is very important for slow cooking.

8 Remove rice from heat. Turn off the burner completely after the liquid has boiled away. Set the pot aside without removing the lid. You can keep the rice this way until you need it, but let it sit for at least 30 minutes.

9 Ready. Enjoy your boiled rice!

Part 2 of 2: Making it Better

1 Use a rice cooker. The rice cooker always produces excellent cooked rice. Buy it if you plan to cook rice often. This will greatly simplify your life.
2 Be careful when choosing your rice. Different rice goes differently with different dishes. Depending on what the rice will be used for, you may want to buy a different variety. Rice can be drier or stickier, have different flavors, or contain more or less nutrients.
- For example, basmati produces a drier end product, while jasmine is stickier.
3 Rinse the rice. Rinse the rice before cooking if you don't want it to be too sticky. This will remove excess starch and improve the final consistency.
4 Soak rice before cooking. Soaking rice in warm water before cooking greatly improves the consistency of the final product. Cover the rice with warm water and leave it there for a while.
5 Correct the amount of water. Long grain rice requires about one and a half glasses of water per glass of rice. Brown rice needs at least 2 cups of water or more, and short grain rice requires less water than the standard amount to cook perfectly the first time. You should always adjust the amount of water depending on how each type of rice is cooked.
6 Cook with spices. Before you close the pot lid to cook the rice, add some spices to add flavor and stir a little. For spices, it is good to use a little celery salt, dried ground garlic, curry, or furikake.

Tips

As long as the proportions are maintained, any liquid can be used. You can choose chicken broth. If you like, you can add some white wine to the liquid.
The beauty of cooking is that you can add or subtract any ingredient to suit your taste. Flavored oil, roasted sesame oil is a good, very aromatic addition. You can also add garlic, onions, and other spices if you like. The main thing to remember is that they must be added at the beginning, right after you have filled the rice with water.

Warnings

When you fry rice in oil, you need to keep an eye on it. It is easy to burn yourself during this. If the rice has begun to turn brown, the easiest way to stop cooking is to lift the pan over the burner. It is very effective and easy to remember.