Epicure Steamer Rice Recipes

STEAMED WHITE RICE

Steps:

• Rinse rice well in a sieve under cold running water, then drain well. Transfer to a 2- to 3-quart heavy saucepan and add 3 cups water. Bring to a boil, then reduce heat to low and cover pan with a tight-fitting lid. Cook 20 minutes. Remove from heat and let stand, covered, 5 minutes. Stir gently with a heatproof rubber spatula, folding from top to bottom of pan.

STEAMED RICE

Steps:

• In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.

PERFECT STEAMED RICE

Steps:

• Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve. Bring rice and water (3 3/4 cups) to a boil in a 4-quart wide heavy pot and boil, uncovered, without stirring, until steam holes appear in rice and grains on surface look dry, 5 to 7 minutes. Reduce heat to very low, then cover pot with a tight-fitting lid and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Gently fluff rice with a fork.

HERBED STEAMED RICE

Steps:

• To a kettle of boiling salted water add rice and return to a boil stirring. Boil rice 10 minutes. Drain rice in a large sieve and rinse. Set sieve over another kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, 20 minutes, or until tender (check water level in kettle occasionally, adding water if necessary).
• In a large bowl stir together remaining ingredients except coriander and add rice. Toss mixture until combined well. Cool rice to room temperature and stir in coriander.

STEAMED JASMINE RICE

Steps:

• Wash rice in several changes of cold water in a bowl until water is clear, then drain in a sieve. Combine with water and salt in a 1 1/2- to 2-quart saucepan. Bring to a boil, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

STEAMED RICE

Steps:

• Wash the rice. Put rice and salt into a heavy skillet lightly greased with butter. Pour on enough water or stock to come 1 1/2" above the rice. Cover tightly and bring to a rapid boil very quickly. Lower the heat and let the rice cook very slowly until all the liquid is absorbed. This should take about 15 to 20 minutes. Do not remove cover during cooking time. Fluff up rice with a fork and serve.