Steaming Rice

Glenn Emerson

For a light, fluffy rice that is not sticky or mushy, ignore the instructions on the bag of rice you bought at the supermarket and use this traditional Chinese method for steaming rice instead. Also, this method yields rice that is ideal for fried rice.

For best results when making fried rice, you want a dry, cold, firm rice grain, not a sticky, clumpy, mushy grain when you stir fry. Warm, fresh cooked rice is too moist and soft for a good stir-fry, but when you refrigerate this steamed rice overnight, you'll have great results when you make fried rice the next day.

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Side Dish

Cuisine Chinese cuisine

Servings

Calories 338 kcal

Equipment

1 1.5 quart saucepan

Ingredients

1 ⅓ cup white rice, long grain (substitute par-boiled rice or brown rice)

Instructions

Rinse the rice with cold water several times, until the water runs clear. This washes away extra starch. Starchy rice will be gummy, or sticky.
1 1/3 cup white rice, long grain
Level the rice in a 1.5 quart saucepan and cover the rice with 1 inch of water. (For 1 1/3 cup rice in a 1.5 quart saucepan, this is about 1 2/3 cup water.)
Hint: If you insert the tip of your index finger, the water level should just reach the crease of your first knuckle. More water than this will make the rice mushy.
Cover the saucepan and bring the water to a boil. (A clear lid on the sauce pan is very helpful, so you do not have to lift the led and let the water vapor escape.)
When the water comes to a boil, reduce heat to low, and simmer. For white or par-boiled rice, simmer for 10 minutes. For brown rice, simmer for 45 minutes.
Watch the rice. When all water is absorbed (it may take a little longer than 10 minutes), turn off the heat. Immediately fluff the rice with a fork.
Replace the lid on the pan to keep the rice hot, and allow further absorption of any water, until you are ready to serve.
To use the leftover rice for fried rice, let the rice cool to room temperature, then refrigerate overnight.

Notes

For whole grain or brown rice, the simmering time is longer, about 45 minutes, until all water is absorbed.

Adapted from: Young, Grace. The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing. Simon & Schuster.

Nutrition

Calories: 338kcalCarbohydrates: 74gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 5mgPotassium: 106mgFiber: 1gSugar: 0.1gCalcium: 26mgIron: 1mg

Keyword Rice Recipes