Is it possible to steam rice

I rescued it with an additional ten minute on regular burner on low. The recipe did work for me the second time, but it turns out we prefer our rice sticky and clumpy. As other reviewers have pointed out, this recipe takes longer than necessary. No rinsing. Have a peak at 10 minutes to check for doneness. Raising the cover does no harm to the finished product. There is a quicker way to cook rice.

Follow the instructions but cook rice for 10 minutes. Remove from heat and let sit for 8 - 10 minutes. Fluff up and serve perfect rice. Works every time. I decided to make this rice while my son was home. Since it is covid time still, I need some good recipes so my teenager will eat some healthy food. I had some rice in the cabinet and thought let me try to make some rice. I bought sweet and sour sauce the other day and thought the two would go well together. I cannot stop my son from eating the rice now.

Not sure if it is the jarred sauce The rice came out perfect!!! I love it too. I might make rice more often now. Thanks for the recipe. It is simple and easy to make too! I tried this recipe in Denver altitude of roughly 5, feet in hopes of getting less sticky rice kernels, but the result was a very disappointing pot of very toothy undercooked rice with puddles of water still in it.

I ended up dumping the result and remaking my rice instead. I used regular long-grain rice despite adding a tad more water and extending cooking time to about 25 minutes to adjust for altitude. As instructed, I used the lowest setting 1 on my Samsung induction range, two steps below the setting at which I would normally cook rice, and allowed the pot to sit with a tight lid in place and undisturbed for 15 additional minutes.

I suspect that this recipe might probably need either a higher heat setting or significantly longer cook time to work for me given the altitude and induction cooking method.

For sake of comparison, if I were to cook regular long-grain rice my usual way, I'd typically not pre-rinse the rice and would use just under 2 cups of water to a cup of dry rice at a higher setting on the dial 3, just above a simmer.

I cook that covered for about minutes followed a 10 minute rest before fluffing and serving. Voila - perfect every time. This has been tested by at least a dozen friends who will never go back.

It saves electricity too. Rices which take 45 minutes to cook, such as brown, or wild, need to simmer on low for 20 minutes, covered, then stir once and remove from heat for the remainder time. I won't rate this either. There is no reason to waste your money on a rice cooker. If you follow the directions on the box of good old Uncle Ben's Rice, you get a perfect batch of rice and it's never mushy unless you put too much water and over cooked it.

Take your money and buy a spaetzle maker instead!! I have never cooked Thai jasmine rice before as I grey up with Uncle Ben's. I stir fried some top round steak with some onions, garlic, ginger, peanut oil, dried red pepper flakes, teriyaki sauce, and rice vinegar.

This was a great addition to the rice. I'm not rating this recipe since I haven't made it, but as an aside comment - I've found it very difficult to ruin Jasmine rice. Even by itself, plain, it is much more flavorful and moist than your usual Uncle Ben's.

Save Story. To revisit this recipe, visit My Account, then View saved recipes. Active Time 15 min. Regular white rice will need about 15 to 30 minutes to be ready, while brown, red and wild rice will need between 45 minutes and an hour. Set the timer for the appropriate duration, and wait. If there are specific settings on your steamer for cooking rice, then use them. Check the rice: When the time is up, open the steamer to test the rice.

Be very careful when you do this, as the hot steam that escapes may scald you. If the rice isn't evenly cooked, put the lid back in place, and wait for at least another 5 minutes before checking again. Let the rice stand for a while: Martha Stewart maintains that, once the rice is perfectly cooked, you should remove it from the steamer and let it stand for between five and 10 minutes, untouched.

At the end of this period, fluff it with a fork to get perfect steamed rice. You can then use it in any steamed rice recipe of your choice. Direct Cooking in a Steamer. Line the bottom of the steamer with cheesecloth: Start by unrolling the cheesecloth and folding it so that it lines the compartment of the rice steamer with at least 3 layers. Dampen the cloth a little bit, and then press it back into the steamer. Pour in the rice: Once the cheesecloth is in place, pour the amount of rice that you want to cook into the compartment of the steamer.

Make it an even layer by spreading it around. Fill the reservoir: Fill the water reservoir in the steamer to the maximum level, set the timer, and turn it on. The timings for white, brown, red and wild rice are the same as those mentioned earlier. Let the rice stand: Once the rice is ready, lift it, along with the cheesecloth, using the corners for handles.