It's pretty simple, right. Just 2 Ingredients (Rice & Water) and made even easier if you have a rice cooker. There are also a few ingredients we can add for a bit more flavor, nothing too drastic. Just to add some flavor if that's what you're looking for.Served as a side with numerous dishes, and is a nice filler. Double or triple for leftovers to be refrigerated and used for Fried Rice. Refrigerate leftovers until dried enough that the clumps of Rice crumble between your fingers when rubbed for Chinese Fried Rice.
Servings: 4 portions
Equipment
- 1 Rice Cooker
- 1 Sieve
Ingredients
- 1 C Rice
- 1 C Water - see notes
- 1 tsp Sea Salt & Sesame Oil - optional
- 1/2 tsp MSG - optional
- 1/8 tsp White Pepper - optional
Instructions
- Wash the Rice well and repeat until the water is clear. Strain well and place it into the Rice Cooker.
- Add just the Water for the Classic or Traditional Steamed Rice. Include remaining ingredients and mix well for a more Flavorful Steamed Rice. Cook on basic white rice setting, which takes about 35 minutes.
- Immediately 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.
Notes
For Steamed Rice, the water ratio can vary from 1:1 Rice to Water to the upper limits of 1 1/3 C of water used per 1 Cup of Rice, depending on how tender you prefer the Rice and the type of Rice being used. Different types of Rice will have a lower or higher hydration, and you may need to experiment with this. The key thing is just enough water so that the Rice grains can swell up but not burst, remaining fully intact and having a bite to them.
To be even more specific for Steamed Rice depending on the Type, use the upper limits of ;
- 1 1/3 C of water per 1 Cup of Long Grain Rice or less
- 1 1/4 C of water per 1 Cup of Medium Grain Rice or less
- 1:1 for Short Grain Rice
- And as low as 1 Cup of Water across the board, regardless of Rice type. Depending on how firm or tender you want the final Rice to be.