My mother taught me this no fail way to cook rice. The nice thing about it is that it does not involve measuring the exact amount of water to match the rice.
As mentioned in the recipe, you can make easy variations of this basic recipe, by adding cooked vegetables, butter, using broth for the initial cooking.
I like the fact that you can keep steaming the rice and it stays fresh until you are ready to eat it!
Easy Steamed Rice
Print recipe| Serves | 2 |
Ingredients
- 1/2 cup uncooked rice (makes 1 cup of cooked rice)
- 1/2 Tsp salt
- 3 - 4 Cups of water or chicken, beef or vegetable broth
Directions
| Bring the water and salt to a rolling boil. Add the rice and stir it to prevent it from sticking to the bottom. Cook the rice in the boiling water for 10 minutes. | |
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Drain the rice into a strainer and then fill the bottom of the saucepan that you just used with about 2 - 3 inches of water. Place the strainer on the saucepan (ensure that the rice is not sitting in water. Cover the strainer and bring the water to a boil (steaming the rice). Cook for at least 20 minutes, but can continue to steam it until it is ready to be eaten. To increase the number of servings, just add more rice to the boiling water and follow the other steps. | |
| Variation 1 | |
| I will often cook some onions and mushrooms in a small frying pan and add them to to the cooked rice before serving. Sometimes I just add a tablespoon of butter to the rice and stir it in. | |
| Variation 2 | |
| If you would like to cook brown rice, increase the initial cook time in the water from 10 to 14 minutes and then steam it until it is tender. | |
| Variation 3 | |
| Cook the rice in chicken, beef or vegetable broth instead of water for the first 10 minutes and then steam over water as described above. | |