Steam Combi Ovens: Cooking Rice To Perfection

Cooking rice in a steam combi oven is a simple and effective way to get perfectly fluffy rice. It is a hands-off method that is similar to using a rice cooker or the stove-top absorption method. The steam oven is foolproof, as long as you follow the correct ingredient ratios and cooking times. This method can be used for a variety of rice types, including long-grain white rice, basmati rice, jasmine rice, and brown rice, and can be easily adjusted for different quantities. The key to good rice is ensuring your oven is preheated and rinsing the rice thoroughly before cooking.

Rice to water ratios

The ratio of rice to water is crucial for cooking rice in a steam combi oven. The general rule for cooking white rice is a 2:1 ratio of water to rice. This means that for every two cups of water, you would use one cup of rice. However, this ratio can vary depending on the type of rice and the cooking method.

For instance, when cooking rice in a steam oven, the ratio is typically 1.5 cups of water for every cup of rice. This ratio ensures that the rice absorbs the right amount of water and results in fluffy and tender rice. The cooking time for this method is usually around 20 minutes.

The age of the rice and the humidity of the climate can also impact the rice-to-water ratio. Older rice tends to be drier and may require slightly more water and longer cooking times. Similarly, in humid climates, the rice may need a little more water to absorb and cook properly.

It's important to note that the type of rice also plays a role in determining the ideal rice-to-water ratio. For example, brown rice and Arborio rice may require different proportions and cooking times compared to white rice. Additionally, the desired texture of the cooked rice can influence the ratio. For slightly firmer rice, a ratio of 1 part water to 2/3 parts rice can be used.

When cooking rice in a combi steam oven, it is recommended to use a thin, even layer of rice in a stainless steel pan or tray. The size of the pan or tray will depend on the quantity of rice being cooked. For 1 cup of uncooked rice, a smaller pan or tray is sufficient, while for 2-3 cups, a larger one is more suitable.

By following the appropriate rice-to-water ratios and using the right cooking methods, you can achieve perfectly cooked rice in your steam combi oven every time.

Oven settings

The oven settings you use will depend on the type of rice you are cooking and the quantity. For example, the oven temperature and cooking time will vary depending on whether you are cooking long-grain or short-grain rice.

When cooking rice in a steam combi oven, it is recommended to use the steam-only setting (100% humidity). For long-grain white rice, set your oven to 100°C/212°F. If you are using a compact oven, set the timer for 20 minutes. For a full-sized oven, set the timer for 22-23 minutes to allow extra time for the larger oven cavity to heat up.

If you are cooking 200g of long-grain rice, preheat your oven to 100°C and cook for 18 minutes. Then, let the rice stand covered for 5 minutes, remove it from the oven, and stir through some salt before serving.

For oven-baked rice, preheat your oven to 200°C/390°F (180°C fan) and bake for 35 minutes. Then, remove the rice from the oven and let it stand for 10 minutes before fluffing it with a fork.

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

Timing and temperature

The timing and temperature you use to cook rice in a steam combi oven will depend on the type of rice you are cooking, the quantity of rice, and the humidity of your climate.

For long-grain white rice, it is recommended that you cook the rice for 18-20 minutes at 100°C/212°F. If you are using a full-sized steam oven, you may need to allow a little extra time for the larger oven cavity to heat up—set your timer for 22-23 minutes.

For basmati rice, it is recommended that you cook the rice for 30 minutes at 100°C/212°F.

When the timer goes off, turn off the oven but leave the rice inside, covered, and closed for 5 minutes. Then, fluff the rice with a fork and let it sit for another 2 minutes before serving.

The cooking times and 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 may be quite dry and require more liquid and longer cooking times.

It is important to note that you should never begin cooking rice in a cold oven. Always preheat your oven to ensure the rice starts to cook immediately and gets up to temperature quickly.

Rice types

There are over 40,000 varieties of cultivated rice, with two major subspecies: Indica and Japonica. Indica rice varieties are generally long-grain, while Japonica varieties are usually medium or short-grain. Here are some of the most common types of rice and their characteristics:

Long-Grain Rice

• Basmati Rice: Grown in the foothills of the Himalayas, basmati rice has a nutty aroma and flavour. It is commonly used in Indian and Asian cuisine and its grains remain long, dry, and separate after cooking.
• Jasmine Rice: Cultivated in Thailand, jasmine rice has a pleasant floral aroma and a soft, moist texture. It is often used in traditional Asian dishes such as curries and stir-fries.
• White Rice: The most common rice used in traditional American recipes and also popular in Asian and Mexican cuisine. It has a mild flavour and a light, fluffy texture.
• Brown Rice: A whole grain variety with its bran and germ layers intact, giving it a nutty flavour and chewy texture. It is more nutritious than white rice, offering more fibre, vitamins, and minerals.
• Wild Rice: While not technically a rice variety, wild rice is harvested from semi-aquatic grasses native to North America. It has a nutty flavour and firm texture, taking longer to cook than white or brown rice.

Medium-Grain Rice

• Arborio Rice: Grown in Italy, this medium-grain rice has a high starch content, resulting in a creamy texture ideal for risotto.
• Brown (or Wholegrain) Long Grain Rice: This variety has a nutty flavour and chewy texture. The grains remain separate when cooked, but take longer to soften.
• Carnaroli Rice: Grown in northern Italy, carnaroli rice has a higher starch content and firmer grain than other medium-grain varieties. It is a popular choice for Italians making risotto.
• Roma Rice: One of the largest and longest grains among Italian risotto rices, releasing considerable starch and suitable for creamy risottos.

Short-Grain Rice

• Bomba Rice: Grown in Spain, bomba rice can absorb three times its volume in liquid, expanding in width rather than length. It is ideal for paella and soups and has a firm, non-sticky texture.
• Sushi Rice: Short-grain white or brown rice with a soft, tender, and sticky texture. It is made by combining rice with sugar, salt, and vinegar.
• Ponni & Sona Masoori Rice: Grown in the Indian states of Andhra Pradesh and Karnataka, this rice has a fluffy and slightly starchy quality. It has a sticky texture, in contrast to basmati rice, which separates well.

Rinsing and soaking

Rinsing:

Rinsing the rice helps remove any dirt, dust, or excess starch that may be present. Place the rice in a bowl and fill it with water. Swirl the rice around with your hand, then pour out the cloudy water. Repeat this process until the water runs clear, which may take around 4-5 times. Note that the water will never become completely clear, and it is unnecessary to obsess over making it so.

Soaking:

Soaking the rice is not always necessary, but it can help improve the texture and reduce the cooking time. After rinsing, cover the rice with cold water and let it soak for around 30 minutes to an hour. Soaking allows the rice grains to absorb some of the water, which can help them cook more evenly and reduce the chances of ending up with undercooked or overcooked rice.

Once the rice has been soaked, it is now ready to be cooked in your steam combi oven. Remember to adjust the water ratio in your recipe to account for the water that the rice has absorbed during the soaking process. For each cup of rice that has been soaked, reduce the water in your recipe by about 2 tablespoons.

By following these simple steps of rinsing and soaking, you'll be well on your way to preparing delicious, fluffy rice in your steam combi oven.

Frequently asked questions