Steamed Rice

Seems simple. However, I didn’t like rice and didn’t eat it at all until I was well into my thirties. It’s difficult to cook something that you don’t enjoy eating – it just doesn’t work.  I used to struggle along trying different methods of cooking rice and the family patiently ate the various concoctions that landed on the table. One day, in desperation at yet another unsuccessful attempt, I asked my 14 year old son, Sven, for help.  This recipe reflects what he told me.  I follow his directions exactly without any deviation and the rice is almost perfect. Thank you, Sven.

Serves 3-4. Cooking Time: 20 minutes.

1 cup quality Basmati rice, I like Tilda
1.5 cups cold water
saucepan/pot that is 17.5cm wide with a tight fitting lid.

  1. Put the rice in the correct sized saucepan. Wash the rice by covering with cold water, swirling around then draining carefully (use a large sieve) without losing any of the grains. Wash the rice three times or until the water is clear when being swirled. This step can be omitted but the rice will not finish up as fluffy at the end.
  2. After draining carefully add 1.5 cups cold water to the rice in the saucepan.
  3. Cover saucepan with a tight fitting lid.  There must be no gaps else the steaming process will not work.
  4. Bring water to the boil over a rapid heat. As soon as the rice comes to the boil turn heat to the lowest setting possible and steam for EXACTLY 10 minutes. Try not to open the lid during this time. Ensure the stove is not off but just a very low heat allowing conetnts to steam without boiling too rapidly.
  5. After 10 minutes, take off the heat. If you are new at this, you can lift the lid to take a quick peak to ensure the rice is cooked and all the water has evaporated. (If the rice is hard you cooked over too high a heat and boiled the rice rather than steaming it. If there is still wate you probably had the heat off or it wasn’t boiling when you turned the heat down so it needs more time.)
  6. Now stand for 10 minutes at room temperature. DO NOT REMOVE THE LID.
  7. Fluff with a fork and eat. Perfect.

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