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Nutrition Facts
Serving Size 1 (92g) Recipe makes 4 servings
Calories 337
Calories from Fat 5		(1%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 106mg		3%
Total Carbohydrate 74.0g		24%
	Dietary Fiber 1.2g	4%
	Sugars 0.1g
Protein 6.6g		13%
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Good Friday

RonaNZ

Perfect Steamed Rice Every Time

Recipe #243665 | 25 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: ~Jen~
Aug 1, 2007

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.

SERVES 4 (change servings and units)

Ingredients

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

Directions

1
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!
2
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!
3
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.
4
Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
5
Fluff the rice with a pair of chopsticks before serving.

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Featured Reviews for This Recipe

From: cookiedog

On Mar 31, 2009

Perfect- and so easy. Now everyone can make steamed rice!

0 people found this review helpful

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From: Missouri Mom

On Mar 24, 2009

Perfection!! For years I have tried to duplicate the rice that I get at my favorite restraunt, and today I did it. I followed your directions exactly, thank you so much!!!!

1 person found this review helpful

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From: SusieQusie

On Aug 2, 2007

I took note of all the instructions - didn't rush the somewhat tricky scrubbing or leave the area or fall asleep. I paid strict attention to that pan, setting my timers to precisely monitor elasped minutes. I used a tight-fitting glass lid so I could play peeping-tom without being unduly tempted to lift said lid. I dutifully rousted out the chopsticks and fluffed and fluffed. TADA - perfect rice as advertised. Now I can't say that I'll be as diligent everytime I steam rice but I can say that I know the perfect method! Thanks for posting! It was fun to make!

6 people found this review helpful

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From: RonaNZ

On Mar 21, 2008

This is the best way to make rice. The other great thing about this method is once it is cooked and off the heat, you can leave it for a while as long as you don't remove the lid. Made for the Aus/NZ Recipe Swap #14.

2 people found this review helpful

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