Basic Steamed Rice
(from ganzelini’s recipe box)
Yields a tender but slightly chewy dry rice with no gluey moisture at the bottom.
Source: More-With-Less, by Doris Janzen Longacre
Prep time: 3 minutes
Cook time: 20 minutes
Serves 6 people
Ingredients
- 1 1/2 c. rice
- 1/2 t. salt
- Water
Directions
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Combine rice, salt and water in saucepan (Just enough water to rise above rice level to a depth of one inch; Asians measure using index finger from tip to middle of first knuckle.)
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Over high heat, bring to a full rolling boil.
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Stir through with a fork, loosening grains at the bottom of the pan.
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Reduce heat to simmer, cover with tight-fitting lid, and do not stir or peek for 20 minutes (if electric burner stays to hot and causes rice to boil over, pull saucepan partially off the burner for first 5 minutes of cooking time.)
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After 20 min, turn off heat and let rice stand covered until ready to serve.
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Flake gently while transferring to serving dish.
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Options: 1) Measure 1 2/3 c. water to 1 c. rice. Use cooking method above, but reduce water when cooking large quantities. 2) Use brown rice but increase cooking time to 45 min. 3) Omit salt if serving rice with salty or spicy side dishes 4) Add handful of lentils (complementary protein)