Steamed White Rice
It’s pretty simple, right. Just 2 Ingredients (Rice & Water) and made even easier if you have a rice cooker. The real trick to proper Steamed Rice is the amount of water that is added. There are also a few ingredients we can add too. Nothing too drastic. Just to elevate it a bit to get the best Steamed White Rice.
It can be served as a side with numerous dishes and is a nice filler.
This recipe can be doubled or tripled for leftovers to be refrigerated and used for Fried Rice.
Refrigerate leftovers until dried enough that the clumps of Rice crumble between your finger when rubbed for Chinese Fried Rice.
By far the easiest way to make Rice is with a Rice Cooker. If you don’t have one, you should really go out and purchase one. It just makes everything so much easier. Set the rice in, add water, and let it cook, that’s it.
Chinese Restaurants makes use of Rice Cooker for their Steamed and Fried Rice. Sushi outlets make use of the Rice Cooker as well.
Types of Rice
There are different types of rice that are regularly used depending on what region you are from. There is no hard rule here with the type of rice used. They range from short grain to long grain. Chinese Steamed White Rice generally uses Jasmine Rice.
I typically use Basmati Rice as I always have this on hand. I buy big bags of it and store it in a Food Safe Container that you can pick up at Home Depot.
Short Grain rice will tend to be a bit stickier and long-grain rice not so. This is where it comes down to a matter of preference.
Wash the rice until the water runs clear and drain before placing it into the Rice Cooker.
Water to Rice Ratio
Use about 1 1/2 Cups of Water to 1 Cup of Rice. Most Rice Instructions will state 2 to 1 water to Rice. But often this is a bit too much yielding rice that is on the mushier side instead of still having some bite to them.
How long can you keep white rice warm
After 20 minutes the Rice loses it’s freshness and starts to dry out.
Although I base this opinion while working in a Chinese Restaurant and the practices there.
The Chef would make Steamed White Rice throughout the entire day and only leave it there on warm for 20 minutes. If it didn’t sell. He dumped it into a bucket to refrigerate for Fried Rice and started another batch of Steamed Rice.
Whether you can tell the difference between rice that has sat there longer than 20 minutes or not, I don’t know. I just saw him do this day in and day out and was told that you must serve Steamed Rice fresh. After 20 minutes, it goes into the fridge for Fried Rice.
Steamed White Rice Seasoning
With Chinese Steamed White Rice, there are no other seasonings that go in. Just White Rice and Water. Maybe some sliced Green onions on top to garnish.
I have experimented with various seasonings and there are some that can give a gentle flavoring to the Rice.
My Favorite is the addition of Salt, Msg, and Sesame Oil with a bit of White Pepper. That’s it, it yields very flavorful rice and is the recipe below. It’s my go-to for Steamed White Rice.
For your Standard Steamed White Rice, use only Rice and Water.
Steamed White Rice
- Rice Cooker
- 1 C Rice
- 1 1/2 C Water
- 1 tsp Sea Salt & Sesame Oil
- 1/2 tsp MSG
- 1/8 tsp White Pepper
- Wash the Rice well, Strain and place into the Rice Cooker.
- Add the remianing ingredients and mix well. Cook on basic white rice setting which takes about 35 minutes.
- Immediaetly after it is done cooking, open and fluff the rice and either shut the lid to keep warm for upwards to 20 minutes or serve right away.