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.

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.

FILIPINO STEAMED RICE, CEBU STYLE



Filipino Steamed Rice, Cebu Style image

One of my childhood favorites from my hometown, Cebu City, in the Phillipines. When finished, you can steam this dish on a steamer for 10 minutes to mimic the effect of a steamed dish like what they do in dim sum restaurants. I personally think it tastes just fine without steaming.

Provided by Yasmin Reyes

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h15m

Yield 4

Number Of Ingredients 23

1 pound pork belly, cut into 3/4-inch cubes
2 teaspoons Chinese cooking wine
1 teaspoon oyster sauce
1 teaspoon cornstarch
½ teaspoon sesame oil
¼ teaspoon salt
1 pinch ground black pepper
1 teaspoon vegetable oil
1 tablespoon minced garlic
½ tablespoon fried shallots
3 cups water
1 tablespoon light soy sauce, or to taste
¼ teaspoon dark soy sauce
¼ pound uncooked medium shrimp, peeled and deveined
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons frozen peas
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 cups cooked jasmine rice, cooled, or more to taste
1 teaspoon oyster sauce
1 teaspoon light soy sauce
3 drops sesame oil, or to taste

Steps:

  • Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes.
  • Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes.
  • Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl.
  • Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes.
  • Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil.
  • Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.

Nutrition Facts : Calories 465.9 calories, Carbohydrate 33.8 g, Cholesterol 83.9 mg, Fat 26.2 g, Fiber 1.4 g, Protein 21.6 g, SaturatedFat 6.9 g, Sodium 1312.3 mg, Sugar 0.4 g

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

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 RICE



Steamed Rice image

Learn how to make steamed rice that's perfectly cooked, fluffy and delicious in 30 minutes. Cook white rice on the stove, rice cooker, or instant pot.

Provided by Sam Hu | Ahead of Thyme

Categories     Rice

Time 30m

Number Of Ingredients 3

2 cups white rice
3 cups water
1/4 teaspoon salt (optional)

Steps:

  • Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve.
  • Cook rice over the stove, in a rice cooker, or in a pressure cooker.

Nutrition Facts : ServingSize 1 serving, Calories 81 calories, Sugar 0 g, Sodium 101.6 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 17.7 g, Fiber 0 g, Protein 1.5 g, Cholesterol 0 mg

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 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 RICE



Steamed Rice image

My folks ALWAYS made their rice this way (Dad taught Mom, too!), only omitting the onion and using water only when preparing it for something sweet, like a rice pudding. It really takes no longer than ordinary rice, and it tastes so much better. Try it, and you will never go back to making rice the old way! The orzo option is my own addition and is a nice variation, especially when having company.

Provided by Toby Jermain

Categories     Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 cup uncooked long-grain rice
2 tablespoons butter or 2 tablespoons extra virgin olive oil (or a combination)
1 small onion, chopped
2 cups vegetable broth (preferred) or 2 cups very hot tap water
1 teaspoon salt (decrease or delete if chicken broth is salted, required with water)
1/2 cup orzo pasta or 1/2 cup broken up spaghetti (in 1/2" pieces)
1 cup additional broth or 1 cup hot water

Steps:

  • Saute rice in butter just until translucent and very lightly browned.
  • Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
  • Drain any excess butter or olive oil.
  • Add stock or water carefully to prevent steam burns; it WILL blow steam!
  • Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
  • If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
  • Fluff gently with a fork just before serving.
  • Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
  • Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
  • Add 3 cups of liquid instead of 2 cups, and cook as above.

Nutrition Facts : Calories 657.9, Fat 14.5, SaturatedFat 8.1, Cholesterol 30.9, Sodium 2694.8, Carbohydrate 110.7, Fiber 3, Sugar 3.7, Protein 18

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