The Perfect Asian-Style Steamed Rice: A Simple Guide

Steamed rice is a staple in many Asian cuisines, and for good reason. It's incredibly easy to make and serves as the perfect side to almost any dish. The key to achieving the ideal texture is to use the correct water-to-rice ratio and to avoid stirring the rice while it cooks. While the exact ratio may vary depending on the type of rice used, a good rule of thumb is to use one cup of rice to 1.2 cups of water. Additionally, rinsing the rice several times before cooking helps to remove excess starch, improving the final texture.

Rinsing the rice

To rinse the rice, start by placing it directly into the inner pot of a rice cooker or a regular pot with a lid for stovetop cooking. Fill the pot with plenty of water and swish the rice around, gently rubbing the grains together. Drain the water over the sink and repeat this process two to three times, until the water is clear and no longer cloudy. There may be a little water left with the rice after draining, but this won't affect the end result.

The number of times you need to rinse the rice will depend on the type of rice you are using. For example, Japanese rice is usually rinsed until the water becomes almost clear, whereas other types of rice may only need to be rinsed a couple of times.

Once the rice is properly rinsed, you can move on to the next step of cooking your Asian-style steamed rice.

The water-to-rice ratio

For those without measuring cups, there are alternative methods to measure the water-to-rice ratio. The "finger method" involves adding water to the pot until it reaches the first joint of your pinky finger when placed on the surface of the rice. Another technique is the "hand or back knuckle method," where water is added until it reaches the middle knuckles on the back of your hand. These methods are not completely precise, and adjustments may be needed depending on individual factors such as finger size and the type of rice used.

When cooking rice on the stovetop, it is important to rinse the rice multiple times before cooking to remove excess starch and improve the texture. After rinsing, add the rice and water to a pot and bring it to a boil. Once the water on the surface is almost gone, cover the pot, reduce the heat, and simmer for 15-20 minutes until the rice is cooked and the water is fully absorbed. Turn off the heat and let the rice steam for an additional 10-15 minutes before fluffing it with a fork or spatula.

Cooking methods

Asian-style steamed rice is a simple dish to make, but there are a few key steps to follow to ensure perfect results. Here is a guide on how to cook Asian-style steamed rice, with a focus on the cooking methods:

Preparing the Rice

First, measure out your desired amount of rice. It is recommended to use long-grain rice, such as jasmine rice, for classic Chinese-style steamed rice. However, any regular long-grain rice will also work. For Japanese-style steamed rice, use short-grain rice.

Next, rinse the rice to remove excess starch and improve its texture. Place the rice in a pot or the inner pot of a rice cooker and fill it with water. Swirl the rice around, gently rubbing the grains together, and then drain the water. Repeat this process until the water is clear, with two to three rinses usually being sufficient.

Adding Water and Cooking the Rice

After draining the rice, add just enough water to cover the grains, and then gently shake the pot to level the rice. Now, you can use one of the traditional Asian methods, the finger method or the hand/knuckle method, to get the perfect water-to-rice ratio.

Finger Method:

Using your pinky finger, place its tip on the surface of the rice in the pot. Then, add more water until it reaches the first joint of your finger.

Hand/Knuckle Method:

Place the palm of your hand directly on the surface of the rice and fill the pot with water until it reaches the middle knuckles on the back of your hand.

Once you've added the correct amount of water, you can cook the rice using either a rice cooker or a pot on the stovetop.

Rice Cooker Method:

Close the lid of the rice cooker, select the white rice setting if applicable, and press start. The rice cooker will automatically switch to "keep warm" mode once the rice is cooked. When it's done, fluff the rice using a rice paddle or a fork.

Stovetop Method:

Place the pot on the stovetop and cover it with the lid slightly offset to prevent the water from boiling over. Simmer the rice undisturbed for about 20 minutes on medium-low heat. Then, turn off the heat, re-center the lid for a tight fit, and let the rice sit for an additional 20 minutes. The trapped steam will continue to cook the rice. Finally, fluff the rice with a rice paddle or a fork.

Tips for Perfect Steamed Rice:

• It is crucial to use the correct rice-to-water ratio, which is typically 1:1.2 or 1:1.5 for stovetop cooking.
• Rinsing the rice multiple times is essential to remove excess starch and ensure the rice doesn't become too sticky.
• Do not stir the rice while it's cooking, as this can break up the starch and affect the desired stickiness.
• For stovetop cooking, bring the water to a boil, but then reduce the heat to low and cook until the water is absorbed.
• After cooking, let the rice sit covered for a few minutes to finish steaming, and then fluff it with a fork.
• You can add flavour to the rice by steaming it in broth or toasting it with butter and seasoning before adding water.

By following these cooking methods and tips, you'll be able to create perfectly steamed Asian-style rice to accompany your favourite dishes!

Seasonings

There are many ways to season steamed rice, and the best method depends on your personal preference and what you have available. One popular option is to add salt to the water before cooking the rice. This helps to enhance the flavour of the rice without being too overpowering. You could also try using chicken or vegetable stock instead of water to add extra depth of flavour.

If you want to get a little more creative with your seasonings, you can try adding some bouillon powder, garlic, ginger, or green onions to the rice before cooking. These ingredients will infuse into the rice as it cooks, giving it a more complex flavour. For an extra special touch, you can also try using a mixture of dark soy sauce, oyster sauce, Chinese rice wine, garlic, ginger, onions, and sesame oil. This combination of ingredients is sure to make your rice the star of the show!

No matter which seasonings you choose, the key to success is to add them early in the cooking process so that the flavours have time to develop and infuse into the rice. With a little experimentation, you'll be able to create a delicious and flavourful dish that your friends and family will love.

Storing and reheating

Once your rice is cooked, it's important to cool it as quickly as possible. Place it in a shallow container, cover it, and put it in the fridge. Don't put warm or hot rice in a closed container as it needs to be able to breathe.

When your rice is cool, store it in a tightly sealed container in the fridge. It will stay good to eat for 3-4 days.

You can also freeze cooked rice. Let it cool completely, then transfer to a freezer bag, removing as much air as possible, before sealing and freezing. Label and date the bag—it will keep in the freezer for up to one month.

To reheat your rice, you can use a microwave, oven, stovetop, or air fryer. If using a microwave, place the rice in a microwave-safe bowl and add 1-2 tablespoons of water per cup of rice. Cover the bowl loosely and heat in 30-second intervals until piping hot throughout.

To reheat rice in the oven, preheat to 160°F, spread the rice over a baking tray, and break up any clumps. Add 2 tablespoons of water, cover with foil, and heat for 20 minutes.

To reheat on the stovetop, add rice to a saucepan with 2 tablespoons of water per cup of rice. Cover the pan and cook over low heat for around 5 minutes, stirring occasionally, until piping hot.

To reheat rice in an air fryer, place it in the basket, cover with foil, and cook for 5-6 minutes until hot.

It's important not to reheat rice more than once, and to ensure it is steaming hot all the way through.

Frequently asked questions