Basic Steamed Rice

From More-with-Less Cookbook by D.J. Longacre...

Combine in heavy saucepan:
1 1/2 C. rice
1/2 tsp salt
Just enough water to rise above rice level to a depth of one inch; Asians measure using index finger from tip to middle of first knuckle.

Over high heat, bring to a full rolling boil. Stir through with a fork, loosening grains at the bottom of pan. Reduce heat to simmer, cover with tight-fitting lid, and do not stir or peek for 20 minutes. (If burner stays too hot and causes rice to boil over, pull pan partially off burner for first 5 minutes). After 20 minutes, turn off heat and let rice stand covered until ready to serve. Flake gently while transferring to serving dish. Yields a tender but slightly chewy rice with no gluey moisture at bottom.

*If using brown rice, increase cooking time to 45 minutes.


Notes: I have found this recipe really helpful and no longer buy expensive minute rice. It's a little tricky to get the consistency right, and the rice does seem gluey if it sits too long before being served.