Steaming Rice: Cooking Rice In A Steam Room

Cooking rice is a challenge that many people face, but it is possible to achieve perfect rice without a rice cooker. One method is to steam the rice, which can be done on the stovetop or in a steam oven. Steaming rice is a simple process that involves placing the rice and water in a steamer or steam oven, cooking it for around 20 minutes, and then letting it sit for a few minutes to absorb the remaining water. This technique is foolproof and yields fluffy, tender rice with distinct grains. The key to success is using the correct rice-to-water ratio, which varies depending on the type of rice and the desired texture.

Steaming rice vs boiling rice

Steaming and boiling are two different methods of cooking rice, and each has its pros and cons. The main difference between the two is the amount of water used during cooking. Boiled rice remains fully submerged in water for the duration of the cooking time, whereas steamed rice relies on the heat of trapped vapours to cook the grains.

Boiled Rice

Boiled rice is a common preparation method in Indian cuisine. It starts with enough water to cover the rice by an additional inch or two, maintaining a moderate boil throughout the cooking time. Any remaining water is drained once the rice reaches the desired texture. Boiled rice is generally softer and stickier, as it is a more '"violent" method, which means more water will penetrate deeper into each grain and release more starch. It also tends to produce a firmer, more distinct grain, and works better with long-grain varieties such as basmati.

Steamed Rice

Steaming rice is a popular method in Asian households, where rice cookers are a common kitchen appliance. It is also a traditional method in Southeast Asian countries such as Laos, Vietnam and Thailand, where a woven bamboo basket is placed above a pot of boiling water, and the rice is cooked by the rising steam. Steaming rice is a gentler process, resulting in firmer, more separate grains. It produces sticky rice, which is ideal for sushi or dishes eaten with chopsticks, and recipes that call for shorter-grain rice, such as Spanish Valencia or Calrose.

Tips for Perfect Rice

Regardless of the cooking method, here are some tips for making perfect rice:

• Rinse the rice grains in cold water two or three times before cooking to remove excess starch and achieve more distinct grains.
• For a softer texture or shorter cooking time, soak the rice for 30 minutes before cooking.
• Adjust the amount of water based on the type of rice and the desired final texture. For medium or long-grain rice, use a 1-to-2 ratio of rice to water. For medium or short-grain rice, reduce the amount of water to a 1.25-to-1 ratio.
• For brown rice, increase the water by roughly 50% and double the cooking time.
• For risotto, add liquid to the rice in a 4-to-1 ratio in intervals, stirring constantly.
• For fluffy rice, let it sit for a few minutes after cooking and then fluff it with a fork before serving.

Rice-to-water ratios

The rice-to-water ratio depends on the type of rice being cooked and the desired texture. For medium or long-grain rice, a standard stovetop simmer method uses a 1-to-2 ratio. For example, 1 cup of uncooked rice, which serves 2 to 3 people, needs 2 cups of water. This method produces firmer, more distinct grains, which work better with long-grain varieties such as basmati.

For a softer texture, the ratio can be adjusted to 1:1.5. This ratio is suitable for short-grain rice, which turns out stickier and works well for sushi or dishes eaten with chopsticks.

For brown rice, the ratio is typically 2:1, requiring roughly 50% more water and double the cooking time.

The age of the rice and the humidity of the climate can also impact the rice-to-water ratio and cooking time. Older rice tends to be drier and may require more liquid and longer cooking times.

Additionally, the cooking vessel can affect the ratio. For even cooking, it is recommended to use a thin, even layer of rice in a stainless steel pan rather than a glass or thick ceramic dish.

• For short-grain white rice, such as Japanese-style sushi rice, a ratio of 1.2:1 is suggested, using 1 1/4 cups of water for every 1 cup of rice.
• For long-grain white rice, like Basmati or jasmine rice, a 1.5:1 ratio is recommended for slightly chewier, fluffy rice.
• When making a pilaf with long-grain white rice, a 2:1 ratio can be used for tender grains that easily separate.
• For bomba rice, a classic Spanish paella rice, a higher ratio of 2.5:1 is used, with 2 1/2 cups of water for every cup of rice.
• Arborio rice, used for risottos, typically calls for a 3:1 ratio, with liquid gradually added to the pot as it is absorbed.

It is worth noting that these ratios are for stovetop cooking, and rice cookers or steam ovens may require different ratios.

Rinsing rice

Rice experts recommend rinsing all types of rice, including short-grain, medium-grain, and long-grain varieties. This applies regardless of whether the rice is bought in bulk or packaged, as it ensures the removal of any dust, soluble impurities, or harmful substances.

How to Rinse Rice

To rinse rice, start by placing it in a mesh sieve, a large bowl, or a strainer. If using a mesh sieve or strainer, run the rice under cold water for about 30 seconds while gently shaking it. If using a bowl, cover the rice with water and gently swirl it with your hand until the water becomes cloudy. Then, pour out the cloudy water, making sure the rice remains in the bowl, and repeat the process until the water is clear, which usually takes about three to four rinses. Avoid rubbing the grains with your fingers, as this can create friction, leading to cloudy runoff water.

Soaking Rice

Soaking rice is different from rinsing and serves a separate purpose. While rinsing removes debris and excess starch, soaking reduces the overall cooking time. Soaking may also help reduce arsenic levels in the rice, as it absorbs more arsenic than other grains. To soak rice, first wash the kernels, then soak them in water for at least 30 minutes before discarding the water and cooking the rice as usual.

Nutritional Impact of Rinsing Rice

It is important to note that rinsing rice can remove some water-soluble B vitamins, especially in polished, enriched, white, and parboiled rices that are labelled "fortified". However, despite this nutritional drawback, the benefits of rinsing rice, such as improved texture and cleanliness, make it a recommended step in the rice cooking process.

Soaking rice

Additionally, according to celebrity nutritionist and author Rujuta Diwekar, soaking rice boosts the gastrointestinal tract's ability to absorb vitamins and minerals. Soaking also speeds up the cooking process, as the grains absorb water and soften, resulting in fluffy, bloomed rice that retains its aromatic qualities.

The ideal soaking time depends on the type of rice. For instance, brown, black, red, and unpolished rice should be soaked for 6-12 hours, while polished brown rice requires 4-6 hours. Sticky rice is best soaked overnight, and Basmati, jasmine, and sushi rice benefit from 15-20 minutes of soaking.

When it comes to the rice-to-water ratio, a standard ratio of 1:1.3 (rice to water) is recommended for steaming rice. However, if you prefer softer rice, you can adjust the ratio to 1:1.5. For short-grain rice, a ratio of 1:1.1 is suggested.

It is worth noting that certain types of rice are not ideal for soaking. Long-grain Basmati and other fragrant varieties used for dishes like pulao or pilaf should not be soaked as they use the absorption method for cooking, and soaking can affect the integrity of the rice.

Different types of rice

There are over 40,000 varieties of cultivated rice, but the exact figure is uncertain. Here are some of the most common types:

Long-Grain Rice

Long-grain rice is typically light, fluffy, and separate when cooked. It is the most common rice used in traditional American recipes and is also popular in Asian and Mexican cuisine. It is extremely versatile and can be used in countless international savoury dishes, especially in Chinese cuisine.

White Rice

White rice has a mild flavour and a lighter, fluffier texture when cooked. It also takes much less time to cook than brown rice, but it has a lower nutritional content.

Brown Rice

Brown rice is a whole grain that has its bran and germ layers still intact, which gives the rice its characteristic tan colour. It has a firmer texture and a nuttier flavour than white rice, and it provides more fibre, vitamins, and minerals per serving. Brown rice can be substituted in any recipe that calls for white rice to increase its nutritional content.

Basmati Rice

Basmati rice is a very long, slender-grained aromatic rice grown mainly in the foothills of the Himalayas in India and Pakistan. It has a fragrant flavour and aroma and is the rice frequently used in Indian dishes. The grains are separate and fluffy when cooked. It also comes in an easy-cook and brown rice variety.

Jasmine Rice

Cultivated in Thailand, jasmine rice has an aromatic, floral, and exotic flavour. It cooks up moist with a soft texture, making it perfect to pair with spices in a rice pilaf, rice salad, stir-fry, or fried rice dish. It is used in a variety of traditional Asian dishes, including curries.

Parboiled Rice

Parboiled rice is rice that has been partially boiled in its inedible outer husk. This process improves the texture of the rice, cuts down on cooking time, and saves some of the original vitamins and minerals found in the rice. It can come in long, medium, and short grain varieties.

Sticky Rice

Sticky rice, also known as glutinous rice or sweet rice, is a long-grain white rice with a low amylose starch content, which causes the rice to have an extremely sticky texture when steamed. It is grown mainly in Southeast and East Asia and is used in many savoury and sweet Asian dishes.

Wild Rice

Wild rice is not actually a variety of rice at all but comes from the seeds harvested from semi-aquatic grasses native to North America. It has a long grain size and a more pronounced earthy and nutty flavour and firm texture. It can be prepared similarly to white or brown rice, but with a longer cook time, and is great for using in soups, casseroles, and rice pilafs.

Medium-Grain Rice

Medium-grain rice tends to cook up moist and tender. It is typically associated with risotto as it is creamy when cooked. It is also particularly suitable for puddings, desserts, and other dishes that utilise liquid in the cooking method.

Arborio Rice

Arborio rice is a medium-grain rice that is wider in size and has a characteristic white dot at the centre of the grain. It is named after the town of Arborio in Italy, where it is grown. Due to its high starch content, it has a slightly chewy and sticky consistency and develops a creamy texture when cooked, making it ideal for risotto, rice pudding, and soup.

Bomba Rice

Bomba rice is a short-grain rice that is cultivated in the Valencia region of Spain. It has a firm texture that lends itself well to Spanish paella, as it needs more liquid to absorb when cooking than other rice varieties. It is also commonly used in soups.

Sushi Rice

Sushi rice is technically short-grain white or brown rice with a soft, tender, and very sticky texture. It is made by combining short-grain rice with sugar, salt, and vinegar. It is used for sushi, rice balls, poke bowls, and sushi burritos.

Short-Grain Rice

Short-grain rice tends to clump together when cooked and forms what is called glutinous rice. It is typically moist when cooked, giving sticky rice which is perfect for desserts, puddings, and the preparation of sushi.

Black Rice

Also known as forbidden rice, black rice gets its colour from anthocyanins, the same antioxidant that's found in blueberries and blackberries. It features a mildly nutty, earthy flavour and has long been used in Chinese cuisine for its health-promoting properties. It can be long, medium, or short grain.

Frequently asked questions