Best Steamed Rice Recipes

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BEST STEAMED RICE



Best Steamed Rice image

Three simple steps to steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 3

1 1/2 cups water
1 cup long-grain white rice
1/2 teaspoon salt

Steps:

  • Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
  • Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
  • Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

PERFECT STEAMED RICE EVERY TIME



Perfect Steamed Rice Every Time image

People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.

Provided by FLKeysJen

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 2

2 cups long-grain rice (NOTE -- one cup of rice will make 2 1/2 cups of steamed rice)
water, to cover (see below)

Steps:

  • WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
  • Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
  • As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
  • Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
  • Fluff the rice with a pair of chopsticks before serving.

PUERTO RICAN STEAMED RICE



Puerto Rican Steamed Rice image

This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.

Provided by FIVEBRIGS

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 4

2 tablespoons vegetable oil
3 cups water
1 teaspoon salt
2 cups uncooked calrose rice, rinsed

Steps:

  • Bring vegetable oil, water, and salt to a boil in a saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 28.7 g, Fat 3.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 290.7 mg

PERFECT STEAMED RICE



Perfect Steamed Rice image

If you don't have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes all the difference between mushy and fluffy rice.

Categories     Rice     Side     Steam     Vegetarian     Quick & Easy     Vegan     Gourmet     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 2

3 cups Thai jasmine rice (1 lb 5 oz)
3 3/4 cups water

Steps:

  • Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve. Bring rice and water (3 3/4 cups) to a boil in a 4-quart wide heavy pot and boil, uncovered, without stirring, until steam holes appear in rice and grains on surface look dry, 5 to 7 minutes. Reduce heat to very low, then cover pot with a tight-fitting lid and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Gently fluff rice with a fork.

BASIC STEAMED LONG-GRAIN RICE



Basic Steamed Long-Grain Rice image

Rice can be cooked many ways, but here's the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes. Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam. The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours. The grains are brittle, but if they absorb a little water they are less likely to break while cooking. Still, I have to admit that there are many times that I don't soak my basmati rice - and I can't really tell the difference.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 50m

Yield 2 servings

Number Of Ingredients 3

1 cup basmati or long-grain rice
1 1/2 to 2 cups water
1/2 teaspoon salt (or to taste)

Steps:

  • Place the rice in a bowl in the sink, and rinse and drain several times with water, until the water runs clear. If using basmati rice, soak for 30 minutes. Drain over a bowl, and measure out 1 1/2 to 2 cups water.
  • Combine the water, rice and salt in a heavy 2- or 3-quart saucepan with a tight-fitting lid. Bring to a boil, reduce the heat to low and cover. Simmer 12 to 15 minutes, until all of the liquid has been absorbed.
  • Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice). Replace the lid, and allow to sit for ten minutes undisturbed. Serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 0 grams, Carbohydrate 74 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 594 milligrams, Sugar 0 grams

PERFECT STEAMED RICE



Perfect Steamed Rice image

Provided by Food Network

Categories     side-dish

Time 25m

Number Of Ingredients 5

I cup converted rice
1 3/4 cups water
Salt
Butter, optional
1/4 cup cheese such as crumbled goat's cheese, grated sharp Cheddar or Parmesan and/or 1/4 cup thin strips of Blackforest or other good smoked ham

Steps:

  • Place rice, water and salt in a saucepan. Bring liquid to a boil over medium heat. Cover and simmer over low heat until the rice is as tender as you like it, about 18 minutes. If there is any leftover liquid in the pot, drain the rice in a strainer. Remove half of the rice for another day. To remaining rice, stir in butter and cheese and/or ham; adjust seasoning.

STEAMED RICE



Steamed Rice image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 cups water
2 cups jasmine rice
2 tablespoons kosher salt
2 tablespoons light oil, i.e. grapeseed
Banana leaf, optional

Steps:

  • To cook jasmine rice:
  • Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls

STEAMED WHITE RICE



Steamed white rice image

Perfectly fluffy white rice is a staple side dish for many Asian meals - here's how to get it right every time

Provided by Judy Joo

Categories     Side dish

Time 35m

Number Of Ingredients 1

140g short or medium grain rice

Steps:

  • In a medium saucepan with a tight-fitting lid, cover the rice with cold tap water. Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.
  • Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.

Nutrition Facts : Calories 239 calories, Carbohydrate 53 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein

STEAMED BROWN RICE



Steamed Brown Rice image

I love brown rice, it's a classic dish that can be dressed up or down to fit occasion. This recipe comes from the Fiddlehead Cookbook.

Provided by Galley Wench

Categories     Brown Rice

Time 1h

Yield 6-7 cups

Number Of Ingredients 7

2 tablespoons oil
2 cups brown rice
4 1/4 cups water
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme

Steps:

  • Heat oil in a large pot over medium-high heat.
  • Add rice and stir until it begins to crackle, about two minutes.
  • Add water and seasonings.
  • Cover pot, bring to a boil and reduce heat to a low simmer.
  • Cook for 45-55 minutes until rice is fluffy and has absorbed all the water.
  • Remove from heat, transfer to a serving dish, and serve at once.

Nutrition Facts : Calories 269.3, Fat 6.3, SaturatedFat 0.9, Sodium 397, Carbohydrate 47.9, Fiber 2.3, Sugar 0.5, Protein 4.9

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