20 mins
Steamed Rice
Recipe by Graham
Rice is becoming a very important purchase in many homes since it is increasingly being used in place of potatoes and sweet potatoes. Long grain rice (like Basmati) is used in savoury dishes, whilst short grain rice is used in desserts.
Some people find it difficult to cook rice without it sticking together but, if you follow either this recipe for Steamed Rice our my recipe for Boiled Rice, you will never experience that problem.
The shops often offer several different types of seasoned rice in small packets. These can make an interesting change to accompany Pork Chops or Lamb Cutlet. With these seasoned rice variations, just follow the instructions on the packet.
Steak with Mustard Cream Sauce 
Stewed Apple Ingredients for Steamed Rice
Currently displaying quantities in US Imperial Measurements
How to Cook Steamed Rice
- Place the rice in a large bowl filled with cold water. Swish the rice around with a spoon or your hands. Carefully pour away the cloudy water and repeat the process several times until the water becomes clear (or almost).
- Place the washed rice in a large pan and add enough water to cover the rice plus 1" (2.5cm). Add the salt and bring the water to the boil. Continue to gently boil without stirring until most of the surface liquid (that which is visible above the rice) has evaporated (usually about 15 minutes). The surface of the rice should have small crater-like indentations. At this point, cover the pan with a tight-fitting lid and turn the heat as low as possible. Now let the rice cook undisturbed for a further 15-20 minutes.
- Meanwhile, boil a full kettle of water. When the rice is cooked, pour it into a colander or large sieve (strainer) and immediately pour the boiling water over. This will remove any residual starch and leave you with light, fluffy grains of rice.
GRAHAM'S HOT TIP:
Undisturbed means 'don't even peek' as the rice finishes cooking with the lid on the pan.
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