Rice... that beautiful grain. The core of Asian cuisine. It can meld with all flavors nicely. However, how to make steamed rice perfectly without rice cooker? Making steamed rice sounds very easy, but surprisingly, some people asked me how to make rice that wasn’t sticky or overcooked or undercooked. So, here let me share with you what I learnt from my mother, the easy way to get nice, separate rice that’s perfectly cooked. What do you need is rice, water, and a medium-sized saucepan.
The most important thing is always start with good rice. Personally, I like to use short grain rice which available in Asian (Japanese or Korean) markets since they usually have the best selection of rice.
For: 2-3 Servings
1. Take 1 cup of short-grain rice and put it in a bowl. Then fill the bowl with cold water. Swirl the rice around vigorously to release the dirt. Then drain it.
2. Do this one more times. After the second time, the water should be almost clear.
3. Put the rice back in the bowl and cover with cold water. Let sit for 60 minutes.
4. To cook the rice, drain it well and put it in a medium-sized saucepan. Add 1 1/2 cups of water, and bring it to a boil.
5. Reduce the heat to low, put the saucepan on a flamer-tamer, then let it cook for 18 minutes. Keep the lid during that time. Turn off the heat and let sit for 10 minutes with the lid on.
6. Remove the lid and stir the rice with a spoon or chopsticks to fluff it up.
Flame Tamer: http://www.ehow.com/info_8531426_flame-tamer.html
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