Steamed rice. Stovetop steamed rice combines steps for boiling and simmering, leaving the rice to steam for the final few minutes as the liquid evaporates. Steamed rice is a versatile staple of many different regional cuisines. It is the backbone of a meal and fairly easy to make, if you follow some basic steps.
For brown rice, follow these same instructions but add more water. The longer you steam the rice, the softer it will be. When making larger batch, steam in two batches You can check the rice and increase the steaming time if need be. You can cook Steamed rice using 3 ingredients and 1 steps. Here is how you cook that.
Ingredients of Steamed rice
- Prepare 170 g of rice.
- You need 260 g of water put in rice.
- Prepare 160 g of water put in cooker.
Keep the sticky rice covered to. I'm writing this post after climbing a portion of the Great Wall of China earlier this afternoon, where I had one of the most humbling moments in my life. Cooked rice refers to rice that has been cooked either by steaming or boiling. The terms steamed rice or boiled rice are also commonly used.
Steamed rice instructions
- Put all the ingredients in little bear cooker. Use mode 1. Cook for 40 mins, turn off cooker, rest for 10 mins. Serve it and enjoy! While cooking, it will auto turn off and on to control the water from being dried out..
Any variant of Asian rice (both Indica and Japonica varieties), African rice or wild rice, glutinous or non-glutinous, long-, medium-, or short-grain, of any colour. Place rice and water in a heavy pot. First cook rice without lid at high heat until it boils. Making perfect steamed rice is easy to do if you follow all the steps. The rice will be fluffy and not mushy.