Steamed Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: White Rice (Calrose or Jasmine)
Water
Karo Syrup (Optional)
Rice Vinegar (Optional)
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Directions: |
Directions:This recipe works with any amount of rice you want to cook.
Pour a desired amount of rice (I use about a cup and a half for a family of four) into a colander and rinse under cold running water (The runoff from the water should be a whitish color at first. Rinse until water is almost completely clear). Place the washed rice in a rice cooker or plan pot and add a little water. Shake the bowl or pot until the rice smooths out across the bottom of the pan. Insert your forefinger until it just barley touches the top of the rice. Add cold water until it reaches the first joint of your finger. Cover and start cooker. If you are cooking it on the stove, place burner on low heat and cook 20 minutes. After 20 minutes, remove from heat and let stand 5 minutes before lifting the lid.
DO NOT REMOVE LID until after rice is done.
I like to add about a tablespoon of light Karo syrup and a cap full of vinegar to the rice.
This technique works no matter how much rice you use. You can also measure the rice and it will be roughly 1.5 parts water to one part rice (1 c. rice, 1 1/2 c. water). |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
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