Spatula, Spoon and Saturday

Eating and Cooking all the things in Melbourne

How to Make Perfectly Steamed Rice on Stove Top

Seriously, I did not know how to this. I only got taught this by Josh like 2 weeks ago. I have always had a rice cooker until now. Fresh, well-cooked rice is awesomely nice.

So you start with two cups of water to a cup of rice (when I say one cup I mean 250ml, standard Australian measurement). Bring two cups of filtered water to boil in a covered saucepan. Add one cup of long grain white rice (or brown rice or whatever), stir so that the rice gets equal heat distribution. From this point put a timer on for ten minutes. Close the lid – this is very important). Bring to boil again and then turn the heat down to simmer. At ten minutes, turn off the heat and let it sit for ten minutes. Don’t touch it, don’t open it. Just leave it alone for ten minutes. I usually start the rice and then go off and cook other things so the rice is ready at the same time. After resting the rice for ten minutes, take a spoon and run it through the rice to make it fluffy. If you find it’s slightly too wet at the bottom, just turn the wet part up and leave it uncovered and let it steam until it’s less wet.

Keep leftover in the fridge for fried rice. Or omuraisu! Yay!