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Seriously, I did not know how to this. I only got taught this by Josh like 2 weeks ago. I have always had a rice cooker until now. Fresh, well-cooked rice is awesomely nice.
So you start with two cups of water to a cup of rice (when I say one cup I mean 250ml, standard Australian measurement). Bring two cups of filtered water to boil in a covered saucepan. Add one cup of long grain white rice (or brown rice or whatever), stir so that the rice gets equal heat distribution. From this point put a timer on for ten minutes. Close the lid – this is very important). Bring to boil again and then turn the heat down to simmer. At ten minutes, turn off the heat and let it sit for ten minutes. Don’t touch it, don’t open it. Just leave it alone for ten minutes. I usually start the rice and then go off and cook other things so the rice is ready at the same time. After resting the rice for ten minutes, take a spoon and run it through the rice to make it fluffy. If you find it’s slightly too wet at the bottom, just turn the wet part up and leave it uncovered and let it steam until it’s less wet.
Keep leftover in the fridge for fried rice. Or omuraisu! Yay!
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Written by Kat
May 18th, 2008 at 9:56 pm
5 Responses to ‘How to Make Perfectly Steamed Rice on Stove Top’
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[…] that was easy, wasn’t it? Serve with perfectly steamed rice (which I don’t really steam because I now have a rice cooker! […]
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13 Jul 09 at 7:27 am
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Rice cookers are amazing kitchen appliances. It makes me wonder how we ever lived without them. Today there are several brands and models that also vary greatly in prices. You really won’t need the fancy ones.
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I use the poor man’s rice cooker, a double boiler. Same steps as above, but when it comes back to a boil I put it on top of a double boiler and it’s done in about 25 minutes and istays warm until I’m ready for it with no risk of burning on the bottom.
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[…] with freshly cooked rice. Midweek dinner for the […]
