Classic Steamed Rice

Download
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Elly in Canada photo by Elly in Canada
Ready In:
15mins
Ingredients:
3
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Rinse rice well.
  • Combine with water and salt, if using, in a 8 cup microwaveable casserole.
  • Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed.
  • Let stand covered, 5 to 10 minutes to absorb remaining liquid.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Tom232
    I have been making rice in a 2 Qt. microwable casscrole dish for 20 years, but I use 1 1/2 cups of long grain rice ( Jasmine).Which is the second best. I do as you say rinse good, but I microwave it for 23 minutes without removing the cover. Also I have the water 1 inch above the rice. An old Vietnamese way of measuring is put your finger in the water to the rice when it is to the fisrt knuckle it si 1 inch. I learned this when I served over there Oh,let stand 5 to 10 minutes but I like to fluff my rice first than let stand.
     
  2. Mona1397
    What a clever little trick.I hated to cook regular rice,because it always turned out mushy and gummy.This way is perfect,the rice is firm and fluffy.Thank you!!
     
  3. Michael Williams
    Pure culinary magic. You will be hard pressed to find a more imaginative recipe. Bravo.
     
  4. Lucky in Bayview
    This technique worked PERFECT! I cooked mine in a 7 cup casserole on high for 5 mins.,then 8 mins. at 70%, and let it sit for 15 mins. Thanks for posting.
     
  5. mums the word
    I must admit I did not think this would work out well. Boy was I wrong! This is the best rice I have ever made. It was not sticky at all and was just the perfect texture. I used Jasmine rice. My microwave took 9 1/2 minutes in the second stage to evaporate most of the liquid. Awesome recipe, and this is how I will make rice from now on. Thx so much V'nut!
     
Advertisement

RECIPE SUBMITTED BY

Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. http://www.recipezaar.com/members/home/123897/Backtattoos.jpg The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes