Simple and delicious steamed rice makes the perfect canvas for a variety of flavorful dishes.
Chef's notes
This rice can also be cooked using the oven method or the rice cooker method.
For added color and flavor, add in some freshly chopped herbs that will compliment the meal.
Steps
1
Rinsing the Rice (optional)
Ingredients
1 cup Jasmine rice (can also use basmati or brown rice)
Rinse the rice under cold water to remove any surface starch, if desired.
2
Cooking the Rice
Ingredients
1 1/2 to 1 3/4 cups water (or white chicken stock)
1/2 to 1 tsp sea salt (optional)
Place the rice, salt and liquid into a medium-sized pot. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
Once the liquid comes to a boil, cover with a tight-fitting lid and turn the heat down to the lowest setting. Let cook for approximately 15 to 20 minutes, or according to the manufacturer's instructions.
3
Resting & Serving the Rice
Once done, remove from the heat and let rest, covered, for 10 to 30 minutes. Gently fluff with a fork before serving.
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This instructional video is absolutely fantastic! easy to understand complete in every way and opened up an entire new library of recepies for me to make my rice dishes complementary or stand completely on their own.
Some cookbooks not only wash the rice but also let it soak varying from 15 mins up to two hrs. Of course you should lower the water volume, but what is the intended difference as I don't really taste it? Btw I prefer to cook my rice via this method as it is easy and does give better result compared to the water cooking and drain method.
You may want to check out the lessons on Cooking Rice as we talking about rinsing rice in the lesson called "Cooking Rice | Steaming & Boiling". It is in the topic called "Rinsing and Soaking". Cheers!
My steamed rice has a tendency to be undercooked...would appreciate any tips or hints you can give me..or what to look for to avoid having undercooked rice...thx much.
If there is no liquid left after cooking in your rice cooker and it seems undercooked, then perhaps you just need to add a bit more water. I know with many rice cookers, they turn themselves off once the liquid evaporates—perhaps that is what is happening here for you. By adding a bit more liquid, you will be extending the cooking time a bit. Hope that helps. Cheers!
Used basmati rice and vegetable stock in the ratio noted above (1:1 1/2). Rinsed rice until water was mostly clear, then soaked in water for about 15 minutes and gave one final rinse. Cooked for 15 minutes and let sit for another 20. Not perfectly fluffy, but pretty good. Looking forward to learning more about cooking rice in the Professional Cooks course!
Re-made my above rice once again with a few modifications. Used homemade chicken stock and let sit, untouched in the pot for closer to 45 minutes (rather than 20). This time, the rice came out exactly as I wanted, perfectly fluffy, all grains separate (no sticky rice)! It seems that the extra 25 minutes sitting in the pot allowed for any remaining moisture to be absorbed! Yay! I've strived for this texture for quite some time with my rice!
Hi Sunnie: There are so many factors to cooking rice and achieving the right texture. Sounds as though you have found the right formula in your kitchen for making "fluffy" rice. Sounds perfect. Keep cooking! -Char
Maurice T •Some cookbooks not only wash the rice but also let it soak varying from 15 mins up to two hrs. Of course you should lower the water volume, but what is the intended difference as I don't really taste it? Btw I prefer to cook my rice via this method as it is easy and does give better result compared to the water cooking and drain method.
Dawn T •You may want to check out the lessons on Cooking Rice as we talking about rinsing rice in the lesson called "Cooking Rice | Steaming & Boiling". It is in the topic called "Rinsing and Soaking". Cheers!
Liliane A •My steamed rice has a tendency to be undercooked...would appreciate any tips or hints you can give me..or what to look for to avoid having undercooked rice...thx much.
Sunnie S •Used basmati rice and vegetable stock in the ratio noted above (1:1 1/2). Rinsed rice until water was mostly clear, then soaked in water for about 15 minutes and gave one final rinse. Cooked for 15 minutes and let sit for another 20. Not perfectly fluffy, but pretty good. Looking forward to learning more about cooking rice in the Professional Cooks course!
Char N • Rouxbe Staff •Hi Sunnie: There are so many factors to cooking rice and achieving the right texture. Sounds as though you have found the right formula in your kitchen for making "fluffy" rice. Sounds perfect. Keep cooking! -Char