Steaming Rice Perfection: Bamboo Basket Techniques

Bamboo steamers are a great way to cook rice, as they are gentle and prevent the rice from becoming sticky. They are also a wonderful way to infuse flavour into your rice. This guide will take you through the steps to cook rice in a bamboo steamer, from preparation to serving.

Soak the rice for at least 10 minutes, or overnight

Soaking the rice is an important step in the rice-cooking process. It helps to remove some of the starch, reducing the stickiness of the rice after cooking. It also helps the rice to cook more evenly.

To soak the rice, place it in a bowl and cover it with cold water. You should leave it to soak for at least 10 minutes, but if you want to really lock in that moisture, you can leave it for up to 10-12 hours, or even overnight. If you're short on time, 10 minutes will do the trick, but the longer you leave it, the more flavourful and separate your rice grains will be.

While the rice is soaking, you can prepare your steamer. Line the bamboo steamer basket with muslin, a moist steaming cloth, or large vegetable leaves such as bok choy or cabbage. This will help to hold in the moisture and prevent the rice from falling through the basket. If you're using leaves, you can secure them to the sides of the steamer with clothespins. Make sure to spread the rice grains out in a thin layer, and cover with more leaves or your chosen lining.

If you're short on time, you can speed up the soaking process by rinsing the rice in a sieve under cold running water before you soak it. This will also help to remove some of the starch.

Rinse the rice in a sieve under cold running water

Rinsing rice in a sieve under cold running water is an important step in preparing rice for cooking in a bamboo steamer basket. This process helps to remove excess starch from the rice grains, reducing the stickiness of the cooked rice. It is a simple yet effective step that can greatly improve the texture and quality of the final dish.

To rinse the rice effectively, place it in a fine-mesh sieve and hold it under a cold running tap. Use your hand or a spoon to gently agitate the rice, ensuring that all the grains are thoroughly rinsed. This process should continue for at least a minute, or until the water running through the sieve runs clear, indicating that most of the excess starch has been removed.

The amount of rinsing required can also depend on the type of rice being used. For example, sticky or glutinous rice, which has a higher starch content, may require a more thorough rinsing to achieve the desired texture. Additionally, some recipes may call for a longer rinsing time to achieve a specific outcome.

After rinsing, it is essential to drain the rice thoroughly. Shaking the sieve gently can help remove any excess water. This step ensures that the rice is not waterlogged, which could impact the cooking process and the final texture of the dish. Proper draining also helps prevent excess moisture from dripping into the bamboo steamer, potentially affecting the cooking environment.

Once the rice has been thoroughly rinsed and drained, it is ready to be soaked, another critical step in preparing rice for cooking in a bamboo steamer basket. Soaking the rice for an extended period, typically several hours or even overnight, helps to soften the outer shell of the rice grains, promoting more even cooking.

Line the steamer with parchment paper, muslin, or vegetable leaves

To cook rice in a bamboo steamer, you'll need to line the steamer with something that will prevent the rice from falling through the thin, parallel slats at the bottom of the basket. You can use parchment paper, muslin, a moist steaming cloth, or large vegetable leaves such as bok choy or cabbage.

If you're using parchment paper, cut it into a circle with the same diameter as the inner compartment of the steamer. Parchment paper is semi-porous, so it will allow steam to pass through. To increase airflow, cut some holes in the paper. When you've cut the wedge of folded parchment to make a circular liner, stop before you unfold it. Cut a few little triangles out of the folded side, as if you were making a snowflake. When you unfold it, there will be several evenly spaced holes for the steam to move through. Fit the paper into the steamer, and you're ready to add the rice.

If you're using muslin or a moist steaming cloth, cut it to size and lay it in the steamer basket, with no need for it to go up the sides.

If you're using vegetable leaves, opt for large leaves such as bok choy or cabbage. You can also use banana leaves, grape leaves, or corn husks. Lay your chosen leaves in the steamer basket, side by side, or slightly overlapping ("shingled"), cutting off any excess length. The leaves should sit flat on the bottom of the basket—there's no need for them to go up the sides.

Place the bamboo steamer over a pot of simmering water

When you're ready to start steaming your rice, place the bamboo steamer in a wok or a wide-rimmed, shallow pan, like a wide skillet. The pan should be filled with enough water to come up above the bottom rim of the steamer by about a quarter to half an inch. This water level is crucial as it prevents the steamer from scorching while ensuring the bubbling water doesn't touch the food. If your bamboo steamer is new, consider soaking the bottom rim that will touch the pan for 30 minutes to prevent scorching.

Once you've set the water level, you can line the bamboo steamer baskets with something to prevent the rice from sticking. Options include large, soft napa cabbage leaves, lettuce leaves, layers of cheesecloth, or squares of parchment paper. You can also use perforated parchment paper liners made for bamboo steamers or reusable cloth or silicone liners. The liners should be porous to allow steam to circulate and cook the rice.

Now, you can either preheat the water to a simmer before placing the bamboo steamer into the wok or pan, or you can place the steamer in the wok/pan when the water is still cold and then turn on the heat. The latter is the default method.

Once the water is simmering, it will start to evaporate, so keep an eye on it and add boiling water as needed. Be careful not to add cold water, as this will interrupt the cooking process.

Steam the rice for 20-35 minutes

Once the rice is in the bamboo steamer, it's time to steam it. This is a gentle way of cooking rice, and it's important to ensure the rice doesn't dry out or burn.

Firstly, place the bamboo steamer into your wok or pot. The water level should be about a quarter to half an inch above the bottom rim of the steamer. It's important to make sure the water level is not so high that it touches the bottom of the inside bed of the steamer. If the water touches the rice, it will affect the cooking process.

Next, bring the water to a boil and then place the steamer on top, reducing the heat to medium-high. It's important to keep the water at a high temperature throughout the steaming process, so keep an eye on it and add boiling water as needed.

The rice should steam for 20-35 minutes. The longer steaming time will ensure the rice is cooked through and has reached the desired softness. After steaming, the rice should be tender but still firm.

Finally, remove the steamer from the heat and carefully take the lid off, being mindful of the hot steam. Turn the rice over with a wooden spoon and return the steamer to the heat for a second round of steaming. This time, steam for 5-15 minutes, depending on your desired texture and softness.

Frequently asked questions