steamed rice

A quick and easy answer to a classic Thai curry. Be sure to make extra paste to use another night!

Green Thai fish curry

tbs coconut oil

apple eggplant, halved, or regular eggplant cut into 3cm pieces

coconut milk

snapper

green prawns, deveined, heads and tails intact

Thai basil, to serve

rice,

tbs fish sauce

tbs palm sugar, shaved

garlic cloves, crushed

ginger (25 grams), roughly chopped

lemongrass, white only, bruised, roughly chopped

eschalots, halved

green chillies

coriander

kaffir lime leaves

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5348771529001-5981829961001

This recipe is super simple with just a few essential tips to give you perfect steamed rice every time.Please use good quality jasmine Rice because it tastes and smells infinitely better than the cheap white rice or processed rice you buy that is marketed as vitamin enhanced. Get your vitamins from meat, fruit, vegetables and dairy - not from chemcials sprayed on treated rice!

Perfect Steamed Rice Every Time Recipe

Raw Jasmine Rice

Water

Measure out the raw rice and add it to the cooking bowl from your rice cooker or a heatproof bowl for the other methods.

Wash the rice under running water, draining off the cloudy water as you go until the water draining off is quite clear. Agitate the rice by wiggling your fingers around as you wash it.

Place cooker bowl with your washed and drained rice on a flat and level surface. Locate the scale inside the cooker pot that is marked for Jasmine rice or the type of rice you are using if it is not Jasmine Rice.

Having located the correct scale, and with the pot flat and level, add in clean drinking water to match the number of cups of dry rice you are cooking. Note that some larger rice cookers have a minimum of two cups of dry rice!

With reference to your particular rice cooker model instructions, select the cook program for Jasmine Rice / Plain Rice and switch on.

Allow the cooker to finish the cooking program when you will hear an audible sound or see a visible indication. Most rice cookers will continue to keep the rice heated properly without drying out for several hours after the rice is cooked giving you a lot of versatility on timing to serve.

Fluff up with a fork when you take the rice out into your serving bowl or individaual plates.

Instructions for Using a Rice Cooker

If your pan does not come with a suspended tray then you can make up a makeshift support using rolled and scrunched up tin foil made into a support ring. Ensure the bowl you will use to cook will sit nicely in the ring without the bottom of the bowl sitting below the bottom of your foil ring when it is seated. Adjust the size of the ring across to suit.Drop the foil ring into your pan ready to recieve your cooking bowl which should be heatproof. The bottom of the cooking bowl must not touch the bottom of the pan and preferably should be above the top of the water.

Your rice should already be washed and drained as per the instructions at the beginnning of the recipe. Add one cup of drinking water per cup of dry rice you measured out to cook.

If using a steamer simply assemble the steamer, add water to the reservoir and turn the steamer on with the rice and water in the bowl sitting on the steaming shelf and put on the cover. Set the timer for 33 minutes.

If using a pan then add water and bring to the boil then remove from the heat to add the bowl with rice and water. Taking care not scald yourself using cloths or tongs, place the bowl on the steaming tray or sit it in your foil ring. Cover, setting the lid askew if it is the type of lid without ventilation holes. If your lid has vents just put it in place.

Turn the heat on to get the water simmering again and simmer for 30 minutes which will produce steam to heat and cook your rice. Check the water every now and again to make sure it does not boil dry.

Instructions for Pan or Steamer

If you are using a rice cooker then your rice is good to sit in the cooker after the program has finished - it should be kept warm for several hours and still be ready for serving.

If using a pan or steamer then you should remove the bowl as soon as the cooking time is up. Transfer teh cooked rice into a second bowl, fluffing the cooked rice with a fork as you transfer in order to release trapped steam and separate the rice grains. If you skip this step the trapped steam will condense back into the bowl and make the rice at the bottom wet and not so nice.

End of Cooking and Serving

https://www.youtube.com/watch?v=ebdb_BHU2V4

Does cooking rice make you feel less than confident? No need it's easy and we have three methods using cookware almost everyone will have. Find the easy print recipe at https://www.tastythais.com/steamed-rice.

There are a few keys to steaming rice perfectly. Washing it, getting the right amoutn fo water and steaming it properly. We have you covered on all of those in this video.
 
You can use a rice cooker similar to one we have which has the benefit of cookign rice perfectly and then keeping it warm for several hours after it has finished cooking.

Alternatively, you may have an electric or pan style steamer - a great tool for cooking rice as well as a lot of other healthy steamed foods, Well worth buying as they are pretty cheap.

If you have neither then a deep pan and heatproof bowl and strip of foil will have you set.

No matter which method you go for the result will be perfect steamed rice.

Use Jasmine rice for the best results.

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I really hope you give my recipe a try and look forward to reading your comments.

3 Perfect Steamed Rice Cooking Methods - Pan, Steamer or Rice Cooker

Learn how to make steamed rice that's perfectly cooked, fluffy and delicious in 30 minutes. Cook white rice on the stove, rice cooker, or instant pot. 

Steamed Rice

white rice

water

salt (optional)

Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve.

Cook rice over the stove, in a rice cooker, or in a pressure cooker.

In a medium cooking pot, add rice, water and salt. Bring it to boil over medium heat, about 5 minutes.

Close the lid and reduce heat to low. Let the rice simmer for 15 minutes until tender and the water is absorbed.

Remove from heat and let the cooked rice rest for another 5 minutes. Fluff with a fork and serve warm.

Stovetop method:

Add rice and cold water in 1:1.5 ratio in the rice cooker (for 2 cups of rice, you need 3 cups of water).

Turn on the power and start cooking in the rice cooker. It typically takes about 15-20 minutes.

The rice cooker will automatically switch to 'keep warm' setting. Let the cooked rice rest for another 5 minutes and fluff with a fork.

Rice Cooker method:

Add rice and cold water in 1:1 ratio in the Instant Pot Pressure Cooker (for 2 cups of rice, you need 2 cups of water).

Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Cook for 3 minutes. Once the time is up, let the instant pot slowly release the pressure for 10 minutes and then quickly release the remaining pressure by turning the steam release valve to the venting position.

Instant pot method:

Simple Steamed Rice is a super cheap and filling addition to any meal -- I especially love pairing this with my Easy Chicken Veggie Stir Fry, but you could easily use it as the foundation to a variety of dishes! Hands down the tastiest rice recipe you'll ever try.

Simple Steamed Rice

butter

rice

chicken broth (or water)

tsp salt

Melt butter in large saucepan over medium heat.

Add rice and sauté, stirring frequently until rice is fragrant and the grains have turned from slightly translucent to solid, creamy white {about 3 minutes}.

Add chicken broth {or water} and salt. Cover and set to medium low to bring to a simmer. If rice starts to boil, lower the temperature even more.

Cook for 15-25 minutes until all liquid is absorbed and rice is soft and fluffy.

My take on a hearty New Orleans Gumbo with shrimp and sausage! I'm making the roux from scratch so it's extra flavorful! This recipe is perfect to make on the weekend and enjoy all week long as the flavor gets BETTER with time! I highly suggest reading the post once all the way through before starting the recipe. I provide lots of tips to get the perfect roux color which will help make this process much easier.

New Orleans Gumbo with Shrimp and Sausage

high heat oil,

all purpose flour

onion,

bell peppers

celery,

garlic,

bay leaves

andouille sausage, sliced (I used Tofurky)

cayenne (omit if you want it mild)

chicken broth

tomatoes

shrimp

gumbo filé

scallions + white rice

Heat the oil in a large dutch oven...

Heat the oil in a large dutch oven or a heavy bottom pot over medium-high heat. Whisk in the flour until combined and smooth. Switch to a wooden spoon and continuously stir for 15-22 minutes or until the roux darkens to just past a deep peanut butter color. Do not let the roux burn! (if you smell it burning, you will need to throw is out, clean the pot, and start over, unfortunately there's just no saving burnt roux!)

Once the roux reaches that deep rich brown...

Once the roux reaches that deep rich brown color, stir in the onions, bell peppers, and celery and continue to cook, stirring as needed so the vegetables don't stick. About 8-10 minutes or until the veggies soften. Add the garlic, andouille sausage (if using tofurky, do not add yet), and bay leaves. Continue to cook for an additional 1-2 minutes until the garlic is nice and fragrant.

Add the cajun seasoning, tabasco sauce, and cayenne...

Add the cajun seasoning, tabasco sauce, and cayenne along with the chicken broth and stewed tomatoes and bring to a high simmer before lowering the heat to medium-low, covering and simmering for 15-20 minutes.

IF USING TOFURKY: Add a teaspoon of oil...

IF USING TOFURKY: Add a teaspoon of oil to a skillet over medium high heat. Add the slices and cook for a quick 90 seconds (turning half way) just to sear the outside before adding to the gumbo.

Add the shrimp and tofurky (if using) to...

Add the shrimp and tofurky (if using) to the gumbo, give it a stir and allow to continue to simmer for an additional 10-15 minutes or until the shrimp is opaque and the veggies have softened. Taste and season with salt and pepper as desired. Add the gumbo filé and stir. Remove bay leaves before serving.

TO SERVE: Serve warm with white rice or...

TO SERVE: Serve warm with white rice or quinoa with sliced scallions on top.

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Top Tags

Green Thai fish curry

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Top 5 steamed rice recipes from across the web

The most viewed steamed rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Thai fish curry

Perfect Steamed Rice Every Time Rec...

Steamed Rice

Simple Steamed Rice

New Orleans Gumbo with Shrimp and S...

The most viewed steamed rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine