BASIC STEAMED LONG-GRAIN RICE

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Basic Steamed Long-Grain Rice image

Rice can be cooked many ways, but here's the technique that I find to be most reliable. Combine the rice with water, bring to a boil, reduce the heat, cover tightly and simmer over very low heat for 15 minutes. Once the water has evaporated from the pot, place a towel between the lid of the pot and the rice, and let it sit for ten minutes to absorb more moisture and steam. The amount of liquid you choose to use will affect the texture of your rice. A 2-to-1 ratio, liquid to rice, produces soft, tender rice. Chewier rice will result from using a 1-to-1 ratio, or from adding a bit more water. I usually go with a 2-to-1 ratio for cooking a long-grain rice like basmati. Traditionally, basmati rice first is soaked for 30 minutes to as long as two hours. The grains are brittle, but if they absorb a little water they are less likely to break while cooking. Still, I have to admit that there are many times that I don't soak my basmati rice - and I can't really tell the difference.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 50m

Yield 2 servings

Number Of Ingredients 3

1 cup basmati or long-grain rice
1 1/2 to 2 cups water
1/2 teaspoon salt (or to taste)

Steps:

  • Place the rice in a bowl in the sink, and rinse and drain several times with water, until the water runs clear. If using basmati rice, soak for 30 minutes. Drain over a bowl, and measure out 1 1/2 to 2 cups water.
  • Combine the water, rice and salt in a heavy 2- or 3-quart saucepan with a tight-fitting lid. Bring to a boil, reduce the heat to low and cover. Simmer 12 to 15 minutes, until all of the liquid has been absorbed.
  • Uncover the rice, and place a clean kitchen towel over the top of the pan (it should not be touching the rice). Replace the lid, and allow to sit for ten minutes undisturbed. Serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 0 grams, Carbohydrate 74 grams, Fat 1 gram, Fiber 1 gram, Protein 7 grams, SaturatedFat 0 grams, Sodium 594 milligrams, Sugar 0 grams

James Deihl
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This recipe is a game-changer! I used to think that steamed rice was bland and boring. But this recipe proved me wrong. The rice was flavorful and fluffy. I will definitely be making this again.


Evan Wylie
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I've tried many steamed rice recipes but this one is by far the best. The rice is always cooked evenly and has a wonderful texture.


MKB Malik
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This rice is perfect for meal prep. I make a big batch on the weekend and then use it for lunch and dinner throughout the week.


Constance Littlewolf
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This recipe is a great base for adding other flavors. I like to add sautéed vegetables, herbs, or even a bit of cheese. Always a hit with my family!


Nawaz Pelember
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I followed the recipe exactly but my rice turned out mushy. Not sure what went wrong.


Lewis Gettons
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This rice is so fluffy and delicious! I'm never going back to boil-in-a-bag rice again.


Liz Buchannan
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This recipe was a bit bland for my taste. I think it could use some more seasoning or maybe a sauce. Otherwise, it was easy to make and the rice was cooked perfectly.


Javon Chudomelka
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Just made this rice and it was delicious! I added a bit of garlic and parsley for extra flavor. Will definitely be making this again.


Shaun Rupondo
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I've been cooking rice for years but this recipe takes it to a whole new level. The steaming method gives the rice a wonderful texture and aroma. Highly recommend!


Rosan Kshetri
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This recipe is a lifesaver! I'm a beginner in the kitchen and this was so easy to follow. The rice turned out perfect - fluffy and flavorful. My family loved it!