Steaming Rice: An Ancient, Yet Unknown Cooking Method

Steaming is a popular method of cooking rice, especially in East Asian cultures. It is a simple process that involves cooking rice with steam instead of boiling water, resulting in fluffy, tender, and sticky rice. This technique is considered healthier, faster, and more energy-efficient than boiling, as it requires less water and offers better heat transfer. The key to achieving perfect steamed rice is to wash the rice thoroughly before cooking to remove excess starch, which prevents it from becoming sticky. The rice-to-water ratio is also crucial, as adjusting the amount of water yields different textures. Steaming is a versatile cooking method that can be used for various dishes, including rice, vegetables, and meat, making it a valuable technique for any home cook to master.

Steaming is a healthy cooking method

Steaming is a popular method for cooking rice, especially in East Asian cuisine. The process is simple: first, the rice is washed and soaked to remove excess starch, which keeps the rice from becoming sticky. The rice is then placed in a steamer with water and cooked on a stove. The amount of water added will depend on the desired texture of the rice. For fluffier rice, more water is used, whereas for sticky rice, less water is added. After cooking, the rice is left to sit in the steamer for a few minutes, and then it is fluffed with a fork or chopsticks before serving.

There are several benefits to steaming rice. Firstly, it is a foolproof method that can help you achieve perfectly cooked rice every time. Secondly, steaming rice can be done without a rice cooker, making it accessible to those who do not own one. Finally, steaming rice can be a fun and experimental process, as you can add different liquids, spices, and ingredients to create unique flavours.

In addition to rice, steaming is commonly used to cook meat and vegetables. Steaming meat is a traditional Chinese cooking method, with dishes such as steamed whole fish, crab, and pork spare ribs. In Western cooking, steaming is mostly used for vegetables, although it can also be used for dishes like steamed clams.

The stovetop steaming method

Steaming is a method of cooking that uses steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok or on a stovetop.

Steaming rice on a stovetop can be done with a few simple steps. The major difference between boiling and steaming rice is the amount of water used during cooking. Boiled rice remains fully submerged in liquid for the cooking time, whereas steamed rice relies on the heat of trapped vapours to soften the grains.

Before steaming rice, it is important to wash it. This is a crucial step in achieving flaky rice as it removes excess starch, preventing the rice from becoming sticky. Rinse the rice under running water, rubbing the grains together with your hands, until the water runs clear. This may take a couple of minutes.

For softer rice or a shorter cooking time, you can soak the rice for 30 minutes before cooking. This technique is especially suitable for jasmine rice to preserve its aroma and flavour.

The rice-to-water ratio will vary depending on the type of rice used and the desired texture. For medium or long-grain rice, a standard stovetop simmer method uses a 1-to-2 ratio. For example, for 1 cup of uncooked rice, which serves 2 to 3 people, use 2 cups of water. 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 recommended.

Place the rice and water in a saucepan with a tight-fitting lid. Bring the water to a boil and add salt to taste, and butter or oil, if desired. Then, reduce the heat to low, cover the pot, and simmer for 20 minutes without lifting the lid.

After 20 minutes, remove the pot from the heat and let it stand for an additional 5 minutes. Finally, fluff the rice with a fork and serve.

For stickier medium or short-grain rice, reduce the amount of water to a 1.25-to-1 ratio. For example, use 1 1/4 cups of water for 1 cup of rice. Combine the water and rice in a saucepan and bring it to a boil. Cook uncovered until the water level drops below the surface of the rice, which should take about 5 minutes. Then, reduce the heat to low, cover, and simmer for an additional 15 minutes without lifting the lid. As before, remove the pot from the heat and let it stand for 5 minutes before fluffing the rice with a fork.

The absorption method

Step 1: Rinse the desired amount of rice under cold water until the water runs clear. This step helps remove excess starch, resulting in less sticky rice. If your rice is older, consider soaking it for about 30 minutes to reduce breakage and brittleness. Be sure to drain the rice thoroughly after rinsing or soaking.

Step 2: Measure the water and rice using the appropriate ratio. For white rice, use a ratio of 1 cup of rice to 1 1/2 or 1 3/4 cups of water. For brown rice, use a ratio of 1 cup of rice to 1 3/4 to 2 1/4 cups of water.

Step 3: Place the rice and water in a saucepan or rice cooker. Bring the water to a boil over high heat.

Step 4: Once the water reaches a boil, immediately reduce the heat to low. Cover the pan with a tight-fitting lid to prevent steam from escaping.

Step 5: Let the rice simmer gently until all the water is absorbed. The cooking time will vary depending on the type of rice. For long-grain white rice, this usually takes around 12-15 minutes. For long-grain brown rice, it may take 45-50 minutes unless it has been soaked beforehand, in which case the cooking time can be reduced by half.

Step 6: When the water has been fully absorbed, remove the pan from the heat. Do not lift the lid or stir the rice during the cooking process, as this can affect the absorption of water and the texture of the rice.

Step 7: Let the rice rest, covered, for at least 5 minutes and up to 20 minutes. This step allows the moisture to redistribute, resulting in a more uniform fluffy texture.

Step 8: After the resting period, remove the lid and use a fork to gently fluff the rice and separate the grains.

The rice-to-water ratio

The standard rice-to-water ratio for steaming medium or long-grain rice is 1:2. For example, use one cup of rice with two cups of water. This ratio will result in fluffy and distinct grains of rice. If you prefer softer rice, you can adjust the ratio to 1:1.5 or even 1:1.3.

For shorter grain rice, such as sushi rice, a lower rice-to-water ratio is recommended. A ratio of 1:1.25 or 1.1 will yield stickier rice that is ideal for dishes eaten with chopsticks. For example, use 1 cup of rice with 1 and 1/4 cups of water for a 1:1.25 ratio.

Pre-Soaking and Rinsing:

Pre-soaking the rice for at least 10 minutes before steaming can help reduce the cooking time and preserve the aroma and flavour of longer-grain varieties like jasmine rice. Additionally, rinsing the rice in cold water several times until the water runs clear can remove excess starch, resulting in more distinct grains.

Cooking Instructions:

Place the rice and water in a steamer or a pot on the stovetop. If using a stovetop, bring the water to a boil, add the rice, and reduce the heat to low. Cover the pot and simmer for about 20 minutes without lifting the lid. Remove the pot from the heat and let it stand for an additional 5 minutes. Finally, fluff the rice with a fork and serve.

Tips for Perfect Steamed Rice:

• Use cold water in the steamer, not boiling water.
• Avoid lifting the lid during the cooking process to prevent steam from escaping, which can lead to undercooked or unevenly cooked rice.
• Always let the rice rest for at least 5 minutes after cooking to ensure it is fully cooked and to maintain its fluffy texture.
• Experiment with different types of liquids, such as tea, coconut milk, or stock, to add extra flavour to your rice.

By following these instructions and adjusting the rice-to-water ratio to your preference, you can achieve perfectly steamed rice with your desired texture every time.

Steaming vs. boiling

Steaming and boiling are two of the four most common methods of cooking rice, the other two being the pilaf and risotto methods. The choice of method depends on the type of rice being used, as well as the desired texture and flavour.

Boiling

The boiling method for cooking rice is similar to cooking pasta. The rice is boiled in a large amount of water and then drained. This method is common in India, where it is sometimes done in a pressure cooker. It is also used in the West, where rice is not as much of a staple food.

The benefit of this method is that it does not require careful measurements of rice and water. The rice is cooked by timer and tasted to check if it is done. It is also a good method for beginners and for types of rice that are sticky, as it results in separate grains.

However, this method can result in the loss of nutrients, as they are drained away with the water. It is also not suitable for all types of rice. For example, it does not work well for short-grain rice, which requires the steaming method.

Steaming

The steaming method involves cooking the rice with a measured amount of water. The rice is placed in a vessel that is heated by steam, such as a rice cooker or a bamboo basket. This provides more even and gradual heating and helps to contain water vapour in the vessel. As a result, steamed rice is more evenly cooked and doesn't have a hard bottom layer like boiled rice.

This method is common in Southeast Asia, where it is used for short-grain rice. It is also used in Latin America, where it is seasoned with salt and some form of fat, such as lard or butter.

The benefit of steaming is that it is easier to measure the proportion of water to rice. It is also less messy, as there is no need to drain off hot water. It is also harder to burn the rice when using this method.

However, steaming takes slightly longer than boiling. It also might not cook certain varieties of rice properly.

Frequently asked questions