Posted by: tinkande | April 19, 2009

Perfect Steamed White Rice

Perfect every time! I was talking to Chef Sister a couple of months back about how I never cook white rice because I’m never happy with how it comes out. She told me about a rice-cooking method that she learned from someone a few years ago.

Perfect Steamed White Rice

1 cup Jasmine or Basmati rice
1 1/4 cup water (or whatever proportion the package on your rice says)
1 tablespoon butter or olive oil
Pinch of salt

Bring the water, salt, and oil to a boil. Meanwhile, rinse and drain the rice. Add the strained rice to the boiling water, cover, and let it come to a boil again. Turn heat to low. Remove the pot lid. Carefully place a piece of paper towel on top of the open pot and put the lid back on. I trim my paper towel around the edges because I’m paranoid about it catching on fire, but it’ll be fine! The paper towel helps to absorb some of the steam while the rice is cooking, which makes the texture perfect. Cook the rice for the time indicated on the package (usually 15-18 minutes). Remove the pot from the heat and let it sit (with the paper towel and lid still on) for 5-10 minutes. Fluff the rice with a fork and serve.

Variations:

Cilantro Lime White Rice

Zest of one lime
Juice of half of a lime
2 Tablespoons (more or less to taste) fresh chopped cilantro

Make perfect steamed white rice as directed in the recipe above. After the rice has steamed off of the heat for 5-10 minutes, add all three ingredients.  Fluff rice with a fork.  Taste for salt and add more if desired.

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Responses

  1. Olive oil and salt? Never occurred to me to try that! Thanks for the tips~


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