The steamer is a great tool to have for preparing fluffy, perfectly cooked rice. It requires just a few easy steps to create steamed rice that’s tender and delicious every time!
Making rice in a steamer is much easier than boiling it in a pot, and it eliminates messy spill overs, too. If you don’t have a steamer, however, there are other methods for cooking perfect rice on the stove top.
First, you need a heatproof bowl of some description. It doesn’t need to be specifically made for steaming, but it should have some sort of spout or opening at the top to allow hot water to circulate. Then you need a way to suspend the bowl above the water surface, and a cover that will trap the steam.
Soak your rice for at least 10 minutes before steaming it. The extra time will reduce the cooking time and ensure that the grains are soft and tender.
The rice to water ratio should be 1 (rice): 1.3 (water). You can use more or less liquid depending on the type of rice you’re cooking, but it’s always best to start with the exact amount recommended by the label.
Set the steamer to high.
Using an electric steamer can take about 15 to 30 minutes for regular white rice, but longer for brown, red or wild rice. Some models also have special settings for different types of rice.
Measure the rice and water into a shallow heat-proof bowl that will fit in the steamer, and then add it to the reservoir of the steamer. Some models have a separate compartment for the rice, but this isn’t necessary.
Place the steamer on the stove, and then fill it with water until it reaches about an inch above the bottom of the rice bowl. If your rice bowl is too deep, you can drop in a length of tin foil to help it sit firmly in the water and prevent it from falling through the opening at the top.
Check the temperature of the water regularly, and adjust the heat if it gets too hot. You can even peek in the saucepan to see if the water is fully absorbed and then remove it from the heat.
Once the rice is fully cooked, you can remove it from the steamer and transfer it into a separate bowl. If you don’t do this, the trapped steam will condense back into the rice and make it sticky when it cools.
Rest the rice for 10 minutes to absorb any remaining moisture, and then fluff it up with a spoon or fork. You can eat it right away, or store it in the refrigerator for up to 24 hours before serving.
Alternatively, you can put the rice in an insulated container and leave it in the freezer until it’s firm but still slightly warm. This will keep it from becoming too hard or clumpy, and it will be easier to break up when you reheat it.