Steaming Rice Perfection With Miele Ovens

Cooking rice in a Miele steam oven is a simple process that delivers perfect, fluffy rice every time. The steam oven method is easy and low-effort, yielding similar results to stove-top absorption or a rice cooker. This guide will cover everything from rice-to-liquid ratios to oven settings, timing, and temperature, ensuring you achieve the desired outcome for different types of rice. By following the correct ingredient ratios and cooking times, you'll consistently produce perfectly cooked rice without the hassle of adjusting stove-top heat or scrubbing stuck-on residue from pots or rice cookers. So, get ready to master the art of cooking rice in your Miele steam oven and impress your taste buds!

Rice to water ratios

When cooking rice in a steam oven, the rice-to-water ratio depends on the type of rice being used.

For long-grain white rice, the ratio is 1:1.5 (one cup of rice to one and a half cups of water). This ratio also works for medium-grain and short-grain white rice, except for sushi rice.

For oven-baked rice, the amount of water should be increased to a 1:2 ratio (one cup of rice to two cups of water). This is because the rice cooks more evenly with boiling water, as it doesn't require time to come up to temperature in the oven.

For microwave rice, the water amount also needs to be increased to a 1:2 ratio.

When cooking rice on the stove, the rice-to-water ratio depends on the desired texture. For slightly firmer rice, use a ratio of 1:0.66 (one part water to two-thirds parts rice). For standard white rice, the ratio is 1:2.

It's worth noting that the cooking time and the quantity of liquid needed for rice can vary according to the age of the rice and the humidity of the climate. Older rice tends to be drier and may require more liquid and longer cooking times.

Additionally, it's important to use the right cooking vessel. The measurements mentioned above are for rice cooked in a thin, even layer in a stainless steel pan or tray. For oven-baked rice, a small casserole pot with a lid is recommended. For microwave rice, use a tall microwave-proof container that is three to four times taller than the water level, as the water will bubble up quite a lot.

Oven settings

The temperature setting for cooking rice in a Miele steam oven is 100°C/212°F. This is a standard temperature across the sources. However, the humidity setting may vary depending on the model of your Miele steam oven. One source specifies a humidity setting of 100% for the steam-only setting.

The cooking time for rice in a Miele steam oven varies depending on the type of rice and the amount being cooked. For example, one source recommends cooking 1 cup of long-grain white rice for 20 minutes, while another suggests 18 minutes for 200 grams of long-grain rice. If you have a full-sized Miele steam oven, you may need to increase the cooking time by a few minutes to account for the larger oven cavity.

It is important to note that the cooking times and liquid ratios can also be influenced by factors such as the age of the rice and the humidity of your climate. Older rice tends to be drier and may require more liquid and longer cooking times.

When cooking rice in a Miele steam oven, it is recommended to use a thin, even layer of rice in a stainless steel pan or tray. Avoid using glass or thick ceramic dishes as they can affect the cooking time and evenness of the steam. The size of the pan or tray will depend on the amount of rice being cooked. For example, a smaller (1/3 size) pan or tray is suitable for 1 cup of uncooked rice, while a larger (2/3 size) pan or tray can accommodate 2-3 cups of uncooked rice.

Timing and temperature

The temperature for cooking rice in a Miele steam oven is 100°C. The humidity should be set to 100% on the steam-only setting.

The cooking time for rice in a Miele steam oven depends on the type of rice being cooked and the quantity. Here are some examples:

• For 1 cup of long-grain white rice (jasmine or regular long-grain), the cooking time is 20 minutes. If you have a full-sized steam oven, set the timer for 22-23 minutes to allow extra time for the larger oven cavity to heat up.
• For 200 grams of long-grain rice, the cooking time is 18 minutes.
• For jasmine rice, the cooking time is 15 minutes.

It's important to note that the cooking times may vary depending on the age of the rice and the humidity of the climate. Older rice may require longer cooking times and more liquid, as it tends to be drier.

Rice types

There are thousands of rice types around the world, with over 40,000 varieties grown globally. Each type has its own unique properties, flavour, texture, and uses. Here are some of the most common types of rice and how to cook them:

Arborio Rice

Arborio rice is a medium-grain rice with a characteristic white dot in the centre. It is named after the town of Arborio in Italy, where it is grown. Arborio rice has a chewy and sticky consistency and develops a creamy texture when cooked. It is commonly used for making risotto, rice pudding, and soup.

Basmati Rice

Basmati rice grains are long, dry, and separate. They have a nutty aroma and flavour and are commonly used in Indian and Asian cuisine. Basmati rice can be used in a variety of dishes, including dal, curry, pilafs, and saffron rice.

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. Black rice 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. Bomba rice is also used in Mediterranean dishes and risotto.

Brown Rice

Brown rice is a whole grain with its bran and germ layers intact, giving it a tan colour. It has a firmer texture and nuttier flavour than white rice, with a higher nutritional content. Brown rice can be used as a substitute for white rice in any recipe to increase its nutritional value. It is commonly used in stuffing, bowls, casseroles, stir-fries, and rice pilaf.

Jasmine Rice

Cultivated in Thailand, jasmine rice has 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.

Long Grain White Rice

Long grain white rice is the most common type of rice used in traditional American recipes and is also popular in Asian and Mexican cuisine. It has a mild flavour and a light, fluffy texture when cooked. It is used in a variety of dishes, including stuffing, bowls, casseroles, stir-fry dishes, and rice pilaf.

Parboiled Rice

Parboiled rice, also known as converted rice, is rice that has been partially boiled in its husk. This process improves its texture, reduces cooking time, and retains more nutrients than ordinary white rice. Parboiled rice can be 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, resulting in a very sticky texture when steamed. It is grown mainly in Southeast and East Asia and is used in many savory and sweet Asian dishes, including dumplings, desserts, rice balls, and stuffing.

Sushi Rice

Sushi rice is made from short-grain white or brown rice combined with sugar, salt, and vinegar. It has a soft, tender, and very sticky texture, ideal for making sushi, rice balls, poke bowls, and sushi burritos.

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 pronounced earthy and nutty flavour with a firm texture. Wild rice is commonly used in soups, casseroles, and rice pilafs.

Rice washing

Washing rice is a crucial step in preparing this staple food, and it is an art in itself! The process varies depending on the type of rice and the desired outcome. Here is a comprehensive guide to help you master the art of rice washing:

When to Wash Rice

The decision to wash rice depends on the type of rice and the dish being prepared. For instance, risotto, paella, and sushi call for different types of rice, and only sushi rice requires washing. Washing risotto or paella rice is not recommended as it would ruin the dish by removing the starch, an essential component.

On the other hand, long-grain varieties like basmati and jasmine may or may not be washed, depending on the recipe and personal preference. White rice, in particular, benefits from washing as it removes the excess starch that can make the cooked rice sticky and gooey.

How to Wash Rice

The goal of washing rice is to remove the excess starch that forms a sticky film during cooking. Here are some common methods for washing rice:

• Using a Rice Cooker Insert: Fill the rice cooker insert with rice and water, then stir the mixture vigorously. Drain the cloudy water and repeat this process until the water runs clear.
• Using a Fine-Mesh Sieve: Place the rice in a fine-mesh sieve and hold it under cold running water, gently shaking the sieve until the water runs clear. This method works well for both white and brown rice but takes less time for the latter.
• Agitating in a Bowl: Put the rice in a bowl, cover it with water, and agitate the mixture with your hands or a spoon. Then, pour the rice and water through a sieve to catch the rice while removing the starchy water. Repeat this process until the water becomes clear.

Benefits of Washing Rice

Washing rice offers several advantages, including:

• Improved Texture: Removing excess starch results in rice with a fluffier and lighter texture, which is desirable in many Asian and Hispanic cuisines.
• Enhanced Flavour: Washing white rice gets rid of oxidized rice bran oil, which can give the cooked rice an unpleasant flavour.
• Removal of Dust and Debris: Rinsing rice ensures that any dust, dirt, or debris picked up during processing is eliminated, ensuring cleaner and safer rice.

Washing rice does not alter the cooking time. However, it is important to note that rinsing rice releases starch, which may affect the final texture and taste of the cooked rice.

• For white rice, use cold water and agitate the rice to release the starch. Drain and repeat until the water runs clear.
• After rinsing, let the rice sit for a few minutes to drain excess water before cooking.
• The number of rinses depends on your preference for texture. For a more separated, fluffier texture, rinse until the water is almost clear. For stickier rice, stop rinsing when the water is still milky.
• If you use a rice cooker, adjust the water-to-rice ratio when using rinsed rice. A ratio of 1:0.875 (water:rice) is recommended to account for the residual water in the rinsed rice.

Frequently asked questions