2000s Recipes + Menus
Perfect Steamed Rice
Serves8
- Active time:15 min
- Start to finish:35 min
May 2006
If you don’t have a rice cooker, this is the way to prepare absolutely perfect rice. The liquid cooks down before you cover the pot, so you have more control over how much liquid evaporates; this makes all the difference between mushy and fluffy rice.
- 3 cups Thai jasmine rice (1 lb 5 oz)
- 3 3/4 cups water
-
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.
- Keywords
- tony tan,
- asian,
- gourmet entertains
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