Cooking Brown Rice: Bamboo Steamer Method

Steaming is a popular way of cooking rice, especially in Asia, and it's easy to do at home with a bamboo steamer. This technique is often used for glutinous or sticky rice, as it reduces some of the natural stickiness. It's also a great way to cook rice without using a rice cooker, and it can produce light and fluffy rice that doesn't clump up or become mushy. However, it can be quite time-consuming. Here's a step-by-step guide to cooking brown rice in a bamboo steamer, including preparation and cooking tips for perfect results.

Wash and soak the rice

Preparing the rice for cooking is a crucial step in the process of making brown rice in a bamboo steamer. Here is a detailed guide on washing and soaking the rice:

Firstly, rinse the rice thoroughly in a sieve under cold running water. This step helps to remove excess starch, reducing the stickiness of the rice after cooking. It is important to wash the rice until the water runs clear, ensuring that any dirt or impurities are removed.

After rinsing, it is time to soak the rice. Place the rice in a bowl and cover it with about two inches of cold water. The soaking time can vary depending on the desired outcome. For shorter cooking times, a minimum of 10 minutes to 2 hours of soaking is recommended. However, for a more intense flavour and softer texture, you can soak the rice for a longer period, up to 10-12 hours or even overnight. If you wish to infuse the rice with additional aromas, you can add whole spices to the water during this step.

Once the rice has been soaked, it is important to drain the water and rinse the rice again with fresh, cold water. Make sure to drain the rice well, as any excess water will affect the cooking process.

Now your rice is ready to be steamed!

Prepare the bamboo steamer

Preparing the bamboo steamer is a crucial step in cooking brown rice to perfection. Here is a detailed guide to help you through the process:

Firstly, ensure your bamboo steamer is in good condition. Check the bottom of the steamer, which is made of thin, parallel slats, and the latticed lid that helps contain the steam. The steamer basket should be large enough to accommodate the amount of rice you wish to cook. Before using the steamer, it is recommended to clean it thoroughly, removing any dust or residue from previous use.

Next, prepare the rice for steaming. Rinse the desired amount of brown rice in a sieve under cold running water to remove excess starch, which can cause stickiness. After rinsing, soak the rice in a bowl of cold water. The soaking time can vary depending on the recipe, ranging from at least 10 minutes to as long as 10 to 12 hours. Soaking helps to fasten the steam-cooking process and ensures more evenly cooked rice. If you want to add extra flavour, you can add whole spices to the water during the soaking process.

After soaking, drain the rice and prepare your steamer setup. Line the bamboo basket with a damp steaming cloth, muslin, or large vegetable leaves such as bok choy or cabbage. This lining helps to prevent the rice from falling through the slats and to retain moisture. Spread the rice grains out in a thin layer, and then add more vegetable leaves or another cloth to cover the rice before placing the lid on the basket.

Additionally, you can spray the sides of the basket with a vegetable oil spray or brush to create a non-stick coating, preventing the rice from sticking to the walls of the basket. This step is optional but can aid in the easy removal of the rice after cooking.

Now, you are ready to place the bamboo steamer over a pot of water. Use a wok or a stainless-steel pot and fill it with 2 to 3 inches of water. Heat the water over a stove until it reaches a boil. Reduce the heat slightly to maintain a gentle boil, ensuring the water doesn't evaporate too quickly.

Carefully fit the bamboo steamer into the pot, ensuring that the rice is above the waterline and not in direct contact with the water. The bamboo steamer should have a tight fit to avoid steam escaping from the sides. You may use two stacked baskets to keep the rice well above the water level.

With these steps, your bamboo steamer will be prepared, and you can proceed to the steaming process, carefully monitoring the rice as it cooks.

Add rice to the steamer

To cook brown rice in a bamboo steamer, you'll first need to prepare the rice by rinsing it and allowing it to soak in water for at least 10 minutes, and up to 10-12 hours. This helps to remove some of the starch, reducing the stickiness of the rice after cooking.

Now, it's time to add the rice to the steamer. First, line your bamboo steamer basket with a damp cloth, muslin, or large vegetable leaves such as bok choy or cabbage. This lining helps to prevent the rice from falling through the slats in the steamer and to retain moisture.

Next, spread the presoaked and drained rice in a thin layer on top of the lining. If using a cloth or muslin, place another cloth over the rice. If your bamboo steamer has multiple tiers, you can stack them on top of each other.

Finally, place the lid on the basket, ensuring a tight fit to avoid steam escaping. If using cloth or muslin, fold the excess back and drape it over the top of the lid. Your rice is now ready to be steamed!

Steam the rice

Firstly, rinse your rice in a sieve under cold running water to remove some of the starch. This will reduce the stickiness of the rice after cooking. Next, soak the rice in a bowl of cold water for at least 10 minutes, and up to 10-12 hours. If you want to add flavour to the rice, add whole spices to the water while it soaks.

Drain the rice and place it in the bamboo steamer basket. Line the basket with muslin, a moist steaming cloth, or large vegetable leaves such as bok choy or cabbage. This will help to prevent the rice from falling through the holes in the steamer, and will also help to retain moisture. Spread the rice out in a thin layer, and add more leaves to cover the rice. Place the lid on the basket.

Fill a pot with 2-3 inches of water and place it on the stove. Bring the water to a boil, then reduce the heat slightly so that the water is still boiling. Fit the bamboo steamer into the pot, ensuring that the rice is above the water line and not touching the water. The bamboo steamer should fit tightly into the pot to avoid steam escaping.

Remove the bamboo steamer from the pot and place the rice onto a counter or tray. Use a long-handled wooden spoon to spread it out and shape it into a round lump. Place the rice in a bowl and cover with a moistened cloth to prevent it from drying out. Serve warm.

Fluff and serve

Once your rice is cooked, it's time to fluff and serve. Use a fork to fluff up the rice, this will ensure each grain is separate and perfectly cooked. If you are not eating the rice right away, place it back in a colander and rinse with cold water until the rice is cooled. Portion the rice into zip-top freezer bags, squeezing out the air before sealing. Lay the bags flat to save space and place them in the freezer.

To use the frozen rice, place the bag in the fridge to thaw for about 12 hours before serving. Pour the rice into a microwave-safe container and sprinkle a little water over the top. Cover the container and microwave for 2-3 minutes, or until the rice is warmed through.

If you are serving the rice immediately after cooking, simply fluff the rice with a fork and serve with butter and spices.

Frequently asked questions