Steamed rice
Steamed rice cooks for another 5 minutes once the grains start moving freely in the water. Inspired by Jamie Oliver, this method starts with long-grain or basmati rice and leaves the grains tender but separate. I choose long-grain rice when I want the most neutral flavor. Preparation: 5 minutes. Cooking: 35 minutes. Total time: 40 minutes. Servings: 4. Approximately 270 kcal and 5 g protein per serving.
Ingredients
- 300 g long-grain or basmati rice
- 2000 ml water
- 1 teaspoon salt
- 750 ml fresh water
Preparation
1. Put the rice in a colander and rinse it until the water runs clear. 2. Put 2000 ml of water and 1 teaspoon of salt in a large pot. Bring the water to a boil in about 10 minutes, add the rice and cook it for about 6 minutes, until the grains start moving freely. From then on, cook it for another 5 minutes. 3. Set the metal colander over a bowl. Pour away the water the rice cooked in, add 750 ml of fresh water to the same pot and bring it to a boil in about 5 minutes. 4. Set the colander with the rice over the pot, without letting it touch the water. Cover with aluminum foil or a lid and steam for 9 minutes, until the grains are tender.
Notes
Long-grain rice gives you grains that stay more separate, while basmati has a more pronounced aroma; both work with this method. Short-grain rice tends to stick and doesn’t keep the same texture. When buying rice, look for intact grains and few broken pieces, since broken grains soften faster in water. Fluff it with a fork just before serving to separate any grains that have stuck together. Serve it with a curry or sautéed vegetables, where the grains can pick up a little sauce. Store leftovers in a sealed container in the fridge and eat within 3 days.
Frequently asked questions
Why does rice stick?
The starch on the surface can make the grains sticky. For 300 g of rice, change the rinsing water 4-5 times, until it’s almost clear.
Can I use brown rice?
Yes, but it needs a longer boil, about 25-30 minutes before the steaming stage. Boiling it for 5 minutes after the grains start moving isn’t enough for brown rice.
Can I use a lid instead of foil?
Yes, a lid that covers the colander well can replace the aluminum foil.
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