Steaming Rice Perfection With Miele Ovens

Cooking rice in a Miele steam oven is a straightforward process that yields fluffy and tender results. The key to success lies in using the right rice-to-liquid ratio and adjusting the cooking times accordingly. This method is not only convenient but also eliminates the need for a separate rice cooker, freeing up storage space in your kitchen.

Rice-to-water ratios

The rice-to-water ratio depends on the type of rice you are cooking and the method you are using to cook it.

For long-grain white rice, the ratio is typically 2:1 water to rice. This means that for every two parts of water, you would use one part rice. This ratio is also used for cooking rice in a rice cooker.

For firmer rice, you can use less water, such as a 1:0.66 ratio of water to rice.

When cooking rice in a microwave, the ratio is typically increased to 2:1 water to rice, or even higher, such as 2 cups of water to 1 cup of rice.

For other types of rice, such as brown rice, wild rice, and risotto rice, the rice-to-water ratio may vary. For example, brown rice typically requires more water and a longer cooking time. It is recommended to follow the package instructions for these types of rice.

When cooking rice in a steam oven, the ratio of rice to water depends on the type of rice being cooked. For example, for long-grain white rice, the ratio is typically 1 cup of rice to 1.5 cups of water. However, this may vary depending on the specific steam oven model and other factors such as the humidity of the climate.

It is important to note that the rice-to-water ratio is just a starting point, and adjustments may be necessary depending on personal preferences for rice texture, the specific type of rice being used, and other factors.

Oven settings

The oven settings will depend on the type of rice you are cooking, the quantity, and the type of vessel you are using.

For a standard oven, the temperature should be set to 200°C/390°F (180°C fan) for 35 minutes. This is for a small casserole pot with a lid, or a pan with foil. If you are cooking a larger batch, use a bigger pan and adjust the temperature to 180°C/356°F (160°C fan) and cook for 40-45 minutes.

For a steam oven, the temperature should be set to 100°C/212°F on the steam-only setting (100% humidity). The cooking time will vary depending on the quantity of rice and the size of the oven. For a compact steam oven, set the timer for 20 minutes. For a full-sized steam oven, allow a little extra time, setting the timer for 22-23 minutes.

It is important to note that the cooking times and oven settings may vary depending on the age of the rice and the humidity of your climate. Very old rice may require more liquid and longer cooking times.

Timing and temperature

The temperature and timing for cooking rice in a Miele steam oven will depend on the type of rice you are cooking.

For long-grain white rice, a temperature of 100°C/212°F is recommended, with a cooking time of 20 minutes. If you have a full-sized oven, you may need to allow for a little extra time—22-23 minutes—for the larger oven cavity to heat up.

For fragrant jasmine rice, the temperature remains the same at 100°C, but the cooking time is reduced to 15 minutes.

The cooking time (and sometimes the quantity of liquid needed) for rice can vary according to how old your rice is and how humid your climate is. Very old rice, for example, can be quite dry and may require more liquid and longer cooking times.

It's also worth noting that the cooking vessel can affect the cooking time. The measurements provided are for rice cooked in a thin, even layer in a stainless steel pan. A glass or thick ceramic dish will take longer to cook and won't be as evenly steamed.

Rice types

There are countless varieties of rice, each with its own unique properties, flavour, and texture. Here are some of the most common types of rice and how they are typically used:

• Long-Grain White Rice: This is the most common type of rice and is used in traditional American, Asian, and Mexican cuisines. It has a mild flavour and a light, fluffy texture when cooked.
• Long-Grain Brown Rice: Brown rice is rice that has only been hulled, meaning the germ and bran remain. It has a nuttier flavour and firmer texture than white rice, and it is higher in fibre, vitamins, and minerals. It can be used as a substitute for white rice to increase the nutritional content of a dish.
• Medium-Grain Rice: Medium-grain rice is shorter and wider than long-grain rice and has a chewy, tender, and slightly sticky texture when cooked. It is commonly used in risotto, paella, and side dishes.
• Short-Grain Rice: Short-grain rice is commonly used for making sushi, poke bowls, and rice balls. It has a soft, tender, and very sticky texture.
• Arborio Rice: Arborio rice is a medium-grain rice named after the town of Arborio in Italy, where it is grown. It has a high starch content, giving it a chewy and sticky consistency, and it develops a creamy texture when cooked. It is commonly used for making risotto, rice pudding, and soup.
• Basmati Rice: Basmati rice is a long-grain rice commonly used in Indian and Asian cuisine. It has a nutty aroma and flavour and its grains are long, dry, and separate when cooked.
• Black Rice: Also known as forbidden rice, black rice gets its colour from anthocyanins, the same antioxidant found in blueberries and blackberries. It has a mildly nutty and earthy flavour and has long been used in Chinese cuisine for its health-promoting properties. It is used in bowls, rice pudding, soups, rice salads, and Chinese black rice cake.
• Bomba Rice: Bomba rice is a short-grain rice cultivated in the Valencia region of Spain. It has a firm texture and absorbs more liquid when cooking than other rice varieties, making it ideal for Spanish paella.
• Jasmine Rice: Jasmine rice is a long-grain rice cultivated in Thailand. It develops a pleasant floral aroma and a moist, soft texture when cooked. It is commonly used in traditional Asian dishes such as curries and stir-fries.
• Parboiled Rice: Parboiled rice is a rice that has been partially boiled in its inedible outer husk. This process improves its texture, reduces cooking time, and helps retain some of the original vitamins and minerals. It can come in long, medium, or short grain varieties and is used in stuffing, bowls, casseroles, stir-fries, and rice pilaf.
• 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 makes it extremely sticky when steamed. It is grown mainly in Southeast and East Asia and is used in many savory and sweet Asian dishes, such as dumplings, desserts, rice balls, and stuffing.
• Sushi Rice: Sushi rice is typically short-grain white or brown rice with a soft, tender, and very sticky texture. It is made by combining the rice with sugar, salt, and vinegar.
• Wild Rice: Wild rice is not actually a variety of rice but rather the seeds of 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 is commonly used in soups, casseroles, and rice pilafs.

Cooking vessels

The type of vessel you use to cook rice in a Miele steam oven is important. The measurements provided in the guides are based on rice cooked in a thin, even layer in a stainless steel pan or tray. It is recommended to use the solid pans or trays that come with the oven. For 1 cup of uncooked rice, use the smaller (1/3 size) pan or tray, and for 2-3 cups, use the larger (2/3 size) one.

It is best not to use a glass or thick ceramic dish as it will take longer to cook the rice and it won't be as evenly steamed. For oven-baked rice, a medium-sized ceramic or cast-iron pot with a lid is ideal, with a size of around 24cm/10" wide. If you don't have one, you can use a 20cm/8" pan and cover it with foil.

For microwave cooking, a tall, microwave-proof container is needed, preferably round and 3 to 4 times taller than the water level as the water will bubble up.

Remember to avoid using a large pot for a small amount of rice, as this can cause the water to evaporate too quickly and result in scorched rice.

Frequently asked questions