Chinese steamed white rice

Teki187

Teki187

Teki187

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15 Sep 2006
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Somewhere in York
Just wondering if anyone knows a good way to make this?

I've tried using a generic steamer + tray and that just ends up a bit stoggy.

Story behind this is a Chinese friend of my girlfriend has challenged me with doing it for when she comes round (shes a big cook, and i stupidly said "rice, thats easy to cook").

Thanks.
 
This is what I do:

- soak however much rice you need in cold water for half an hour
- drain and rinse in a sieve until water runs fairly clear (getting rid of the extra starch will help grain separation)
- add double the volume of water to whatever rice you use, e.g. if you take one coffee mug of rice, add two coffee mugs of water
- boil salted water on a high heat with lid off until the level of the water disappears below the line of the rice
- cover and steam for 15 minutes exactly on a VERY low heat, preferably with tin foil between the lid and the pan to ensure a good seal

Do not stir rice or open lid for entire cooking process.
 
Teki187 said:
Appreciate the links, but what is a "cup"? in regards to measurements?

Because i have about 15 cups in our cupboard and a lot of them range in sizes and shapes.
Click to expand...

The ratio is 2-1, water to rice. So it doesn't matter what size your cup is.

An American "cup" is approx 8.5 floz or 240ml though.
 
I only make Basmati rice in my steamer but I do the following and it always comes out perfect.

1. Take amount of rice needed and rinse until water goes clear.
2. Put rice in steamer tray.
3. Add equal amount of water. (water level should be only a bit higher than the rice)
4. Steam for 20-25 minutes.
5. Stir immediately to fluff up.

Note: This is only for use in a steamer. If you're doing it in a pan on the hob, I don't think there will be enough water.
 
Depending on how many you are cooking for, One heaped handful of raw rice = enough for one person.

Saucepan, rinse the rice a few times to get rid of some of the startch.

Put enough water in to cover the rice, here's the tricky bit, swirl the rice round til it lays flat and level, measure the height of the rice by putting index finger into the rice water mix to the bottom of the pan mark where the rice reaches with thumb and lift finger out and put it on top of the rice, the water should reach that mark (add more or lessen to suit)

Glass lid works best if you wanna see what's happening, bring to boil with lid on reduce heat by half and boil away the water, turn down to lowest heat setting when water is nearly all gone (a few bubbles through the rice)

Turn heat to minimum setting and leave for 15 mins

Alternatively

Go to Argos or Curry's or Comet and ...

BUY A RICE COOKER!!!

Easier
 
if it's going stodgy I think you may be steaming / cooking it for too long (as well as peeking in the lid :D)
 
Buy a rice cooker?

I would be lost without mine. Perfect every time and you have do press a button then sit about for a bit then it beeps and hey presto perfect rice.
 
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