Steaming Basmati Rice: A Quick, Easy Cooking Method?

Cooking rice is a simple task, but it's easy to end up with burnt, mushy, or undercooked rice. One way to get perfectly cooked rice is to use a steamer. You can use a dedicated rice cooker, an electric steamer, or a deep saucepan/frying pan with a cover. The process is largely the same for all three: wash the rice, add water, and steam. However, the amount of water you need depends on the type of rice and the cooking method. For example, one cup of aged, long-grain basmati rice requires two cups of water in a rice cooker, but only 1.75 cups if it's a newer variety of basmati rice.

Rice-to-water ratio for basmati rice

Yes, you can cook basmati rice in a steamer. Here is a guide on how to do it, with a focus on the rice-to-water ratio for this style of cooking.

First, rinse your rice and drain it. Then, add the specified amount of water to your steamer or saucepan, and bring it to a boil. The amount of water you use will depend on how soft you like your rice. A ratio of 1 cup of rice to 1.5 cups of water will give you fluffy rice. If you like your rice softer, you can use a 1:1.3 or 1:2 ratio. For chewier rice, use a 1:1 ratio.

Once your water is boiling, add the rice and a pinch of salt. Cover and cook over a very low heat for around 15 minutes without uncovering. The water should be completely absorbed. If not, cover and simmer for a few more minutes.

Remove the saucepan from the heat and let it stand, covered, for 3-5 minutes. Then, your rice is ready to serve!

Rinsing and soaking the rice

To rinse the rice, place it in a fine strainer or colander and run it under cold water, agitating the grains with your fingers until the water runs clear. It's important to drain the rice thoroughly after rinsing to avoid adding too much excess water to your cooking.

While not always necessary, soaking the rice can help improve the texture and reduce the cooking time. Pre-soaking allows the rice grains to absorb water, jump-starting the cooking process and helping the rice cook more evenly. To soak the rice, simply cover it with water and let it sit for at least 10 minutes before draining and proceeding with cooking.

If you're short on time or simply prefer not to soak your rice, you can still cook it without this step. However, keep in mind that rinsing is still important to ensure your rice is clean and free of excess starch.

Whether you choose to soak your rice or not, always remember to use the correct rice-to-water ratio when cooking. The ideal ratio will depend on the type of rice you're using, with aged, long-grain basmati rice requiring more water than newer, shorter-grain varieties. Experiment with different ratios to find the one that gives you the texture you prefer.

Rice cooker settings

If you're using a rice cooker to prepare your basmati rice, there are a few things to keep in mind. Firstly, make sure to rinse the rice several times in cold water until the water runs clear. This step is crucial as it helps remove excess starch from the rice, ensuring it doesn't become sticky and gummy during cooking.

Once your rice is rinsed, you can add it to your rice cooker along with your desired amount of water, salt, and oil or ghee. The general rule for the rice-to-water ratio is 1 cup of rice to 1.5 cups of water for softer rice, and 1 cup of rice to 1.25-1.3 cups of water for firmer rice. However, this may vary slightly depending on the age and dryness of the rice, so feel free to adjust the water quantity accordingly. You can also add spices such as cardamom, cloves, cinnamon, and bay leaves to your rice cooker for extra flavor.

When it comes to the settings on your rice cooker, simply follow the manufacturer's instructions. Most rice cookers have a normal, regular, or sushi setting, which is ideal for cooking basmati rice. After the rice is cooked, it's important to let it rest for a few minutes before serving. This helps to ensure that the rice is fluffy and tender.

Additionally, keep in mind that the cooking time will depend on the quantity of rice you are preparing. Larger quantities of rice will take longer to cook, so adjust your timing accordingly.

Steaming time

The steaming time for basmati rice depends on the type of rice and the method of steaming. The standard stovetop simmer method involves bringing a pot of water to a boil, adding the rice, and then reducing the heat to low and covering the pot. For this method, the rice should be steamed for about 15 minutes for white rice and 30 minutes for brown rice. The heat is then turned off, and the rice is left to sit in the steamer for at least another 5 minutes.

Another method for steaming basmati rice is to use a vegetable steamer with a rice-cooking bowl. The steaming time for this method is 25 to 30 minutes for white rice and 45 minutes to an hour for brown or black rice.

It is worth noting that the steaming time may vary slightly depending on the desired level of doneness and the specific type of rice being used. Additionally, the amount of water used and the initial temperature of the water can also affect the steaming time. For example, one source recommends using cold water in the steamer instead of boiling water.

Some sources recommend pre-soaking the rice for at least 10 minutes before steaming, which can affect the cooking time. Pre-soaking can also improve the texture and flavour of the rice, especially for aged basmati rice.

After steaming, it is important to let the rice rest for a few minutes before fluffing it with a fork and serving it. This allows the starches in the rice to re-crystallize, resulting in firmer grains.

Storing and reheating the rice

Storing and reheating rice safely is important to prevent food poisoning. Uncooked rice can contain spores of a bacterium called Bacillus cereus, which can survive some cooking processes and cause food poisoning. The longer cooked rice is left at room temperature, the more likely it is that bacteria or toxins will make the rice unsafe to eat.

To store cooked rice in the refrigerator, transfer the rice to an airtight container or a zippered plastic bag and place it in the fridge within two hours of cooking. It is important to cool the rice quickly before storing it, either by spreading it out on a baking sheet or placing it directly in the refrigerator. Consume the rice within three to four days.

To store cooked rice in the freezer, transfer the rice to a zippable freezer bag, removing as much air as possible before sealing. Write the date on the bag and store it flat in the freezer. Cooked rice can be frozen for up to three months; after that, it is prone to freezer burn. However, it will remain safe to eat indefinitely if kept constantly frozen.

When reheating rice, it is important to ensure that it reaches a high temperature and is piping hot throughout. There are several ways to reheat rice:

• In the microwave: Place the rice in a microwave-safe container, add 1-2 tablespoons of water per cup of rice, cover with a lid, and heat for 3-4 minutes or until hot throughout.
• Stir-frying: Place the rice in a wok or sauté pan with oil, turn the stove to medium heat, and stir continuously until the rice is evenly coated in oil and hot throughout.
• Steaming: Place the rice in a saucepan with 1-2 tablespoons of butter or oil and 1-2 tablespoons of water per cup of rice. Bring to a simmer, stir occasionally, and serve once the rice is steaming hot.

It is safe to eat leftover rice cold as long as it has been cooled and stored correctly. However, it is important to note that rice should never be reheated more than once, as this increases the risk of food poisoning.

Frequently asked questions