Perfect Steamed Rice Every Time

FLKeysJen's Note:

People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 cups long-grain rice (NOTE -- one cup of rice will make 2 1/2 cups of steamed rice)
• water, to cover (see below)

Directions:

1. WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
2. Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
3. As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
4. Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
5. Fluff the rice with a pair of chopsticks before serving.

Reviews

[mamamia951]

This is a great recipe! I was sketical at first, but the rice came out perfect! And no rice cooker needed!

[copetown]

Perferctly cooked to my observant guests delight.

[betaylor77]

Maybe there are people who are just not meant to cook rice. I have tried this recipe at least a dozen times. While I've cooked rice a couple of times that was marginally edible, it has usually come out either crunchy or soggy. It may have something to do with the size of the pot. Does'nt the proportion of water to rice change with the size of the pot?