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Perfect Steamed Rice
Perfect Steamed Rice is a traditional Asian recipe for a classic method of coking rice by steaming in water. The full recipe is presented here and I hope you enjoy this classic Asian version of: Perfect Steamed Rice.
prep time
15 minutes
cook time
30 minutes
Total Time:
35 minutes
Serves:
4–6
Rating: 
Tags : CurryVegetarian RecipesAsia Recipes
This is a classic Asian method for cooking rice by steaming in water in a process known as the Absorption Method.
Ingredients:
120g (1 cup) long-grained rice (eg Basmati, Patna)
360ml (1 1/2 cups) water
Method:
Place the rice in a deep bowl then fill the bowl with cold water. Stir the rice with your fingers so the water becomes murky with the excess starch. Let the water run off then repeat the process until the water is essentially clear (about 5 repeats of this process).
Fill the bowl with water again and leave the rice to soak for 30 minutes (this lets the grains absorb water, which results in fluffier rice). Carefully drain off the soaking water. Turn the rice into a cast iron casserole (Dutch oven) and add the 360ml water.
Place over medium-high heat and bring to a boil. Cover with a sheet of kitchen foil and then the lid and allow the rice to steam for between 15 and 20 minutes, or until the grains are tender. Do not look at the rice during this time, or you will lose too much liquid.
At the end of the cooking time, take the rice off the heat and set aside to steam for a further 20 minutes (again do not open the lid). At the end of this resting period (this ensures even cooking), take off the lid and fluff the rice. Serve immediately.
For the full collection of curry restaurant dishes on this site, see the: British Indian Restaurant and Restaurant-style Curries page
