Steaming Rice Perfection With Wolf Ovens

Cooking rice in a Wolf steam oven is a straightforward process that yields fluffy, tender, and perfectly cooked rice. It eliminates the need for a rice cooker or stovetop methods, freeing up valuable countertop space and reducing the risk of burnt or overflowing pots. The steam oven approach is highly adjustable and suitable for various rice types, from long grain white rice to jasmine and basmati.

The basic steps involve placing the rice and water in a stainless steel pan or the solid tray that comes with the oven, using the correct rice-to-water ratio, and steaming at the appropriate temperature and time. The oven's steam ensures even cooking, and the results are comparable to traditional stovetop or rice cooker methods.

By following the steps outlined in this guide, you'll be able to cook rice in your Wolf steam oven with ease, achieving consistent and delicious results every time.

Rice to water ratio: 1:1.5 for the stove

Cooking rice in a steam oven is a straightforward process that yields excellent results. It is a convenient method as it frees up space by negating the need for a rice cooker or a pot on the stove. The oven's steam also ensures that the rice is cooked evenly without the risk of scorching or sticking to the pan. Here is a guide on how to cook rice with a 1:1.5 rice-to-water ratio on a stove using a steam oven:

Preparation:

First, gather your ingredients: you will need rice (of your choice) and water. It is recommended to use a stainless steel pan that comes with the steam oven for cooking the rice. Ensure the pan is large enough to accommodate the rice and water comfortably, allowing for some space for the rice to expand during cooking. A thin, even layer of rice in the pan is ideal.

For one cup of uncooked rice, the rice-to-water ratio is one cup of rice to one and a half cups of water. This ratio can be maintained for larger quantities of rice, up to the capacity of your pan. If you are using a smaller pan (1/3 size), one cup of uncooked rice and 1.5 cups of water is ideal. For a larger pan (2/3 size), you can use up to 2-3 cups of uncooked rice with the corresponding amount of water.

Cooking Process:

Now that you have your rice and water measured out and in the pan, it's time to cook!

• Place the pan containing the rice and water into your steam oven.
• Set the oven to the steam-only setting, ensuring it is at 100% humidity.
• Adjust the temperature to 100°C/212°F.
• Set the timer for 20 minutes. If you have a full-sized steam oven, you may need to allow a little extra time, so set the timer for 22-23 minutes to compensate for the larger oven cavity's heat-up time.
• Once the timer goes off, remove the pan from the oven and fluff the rice with a fork.
• Let the rice sit for about 2 minutes before serving. This allows any excess moisture to dry off, ensuring your rice is perfectly fluffy.

Tips for Success:

• This method works best with a thin, even layer of rice in a stainless steel pan. Avoid using glass or thick ceramic dishes as they can prolong the cooking time and affect even cooking.
• The rice-to-water ratio may vary slightly depending on the age of your rice and the humidity of your climate. Older rice tends to be drier and may require slightly more water and longer cooking times.
• For best results, use rice within six months of purchase to ensure it hasn't dried out too much, which can affect its cooking properties.
• While this guide focuses on the stove method, you can also cook rice in a steam oven using the oven or microwave methods with slight adjustments to the water ratio and cooking times.
• If you want to add aromatics to your rice for extra flavour, feel free to do so! This can enhance the taste and impress your family and friends.
• Remember, cooking rice in a steam oven is a simple and foolproof method that delivers perfect rice every time, as long as you follow the correct ingredient ratios and cooking times.

Happy cooking, and enjoy your fluffy, delicious rice!

Rice types: long, medium, or short grain white rice

White rice comes in three grain sizes: long, medium, and short. Each type has its own unique characteristics and is suited to different dishes.

Long-grain rice is slim and lengthy, nearly four to five times longer than it is wide. It includes American long-grain white and brown rice, Basmati rice, and Jasmine rice. Long-grain rice produces distinct firm grains that stay fluffy and separate after cooking. The grains have a firm, dry texture, making it perfect for side dishes, pilafs, and salads. Examples of dishes that use long-grain rice include stir-fries, curries, biryani, and fried rice.

Medium-grain rice is about two to three times longer than it is wide. It produces moist, tender, slightly chewy grains that stick to each other when cooked. Common medium-grain rice varieties include Arborio, Valencia, and Bomba rice. Medium-grain rice is typically used to make risotto and paella.

Short-grain rice is only a tiny bit longer than it is wide. It cooks up soft and tender and is known for sticking together and clumping. American short-grain brown rice and sushi rice are common varieties of short-grain rice. Use short-grain rice for sushi, molded salads, and pudding.

When cooking white rice in a steam oven, the process is similar regardless of grain size. Rinse the rice under cold water to remove excess starch, then place it in a shallow stainless steel pan. Add water—the ratio of rice to water depends on the type of rice being used. For example, long-grain white rice typically uses a 1:1.5 ratio of rice to water. Set the oven to 100°C/212°F with 100% humidity and let the rice cook for around 20 minutes. Once the timer goes off, remove the pan from the oven, fluff the rice with a fork, and let it sit for 2 minutes before serving.

Oven temperature: 200°C/390°F (180°C fan forced)

How to Cook Rice in a Wolf Steam Oven at 200°C/390°F (180°C fan forced)

Preparation

Rinse the rice under cold water to remove excess starch. Spread the rice out in a solid steam oven tray, ensuring that it is as flat as possible.

Rice to Water Ratio

For every cup of rice, add 3/4 cups of water. For example, if you are cooking three cups of rice, add 2 and 1/4 cups of water.

Cooking

Place the tray of rice and water in the steam oven. Set the oven to 200°C/390°F (180°C fan forced) and allow it to cook until the rice is done. The timing will be similar to that of cooking rice on a stovetop.

Tips

• If you have cooked too much rice, you can easily turn it into fried rice the next day.
• You can add aromatics, such as citrus peels, to the rice while it is cooking to give it a subtle flavour.
• For best results, use stainless steel trays that come with the steam oven.
• The cooking time may vary depending on the age of the rice and the humidity of your climate. Older rice may require more water and a longer cooking time.
• This method works for a variety of rice types, including jasmine rice, brown rice, and wild rice.

Rice cooker alternative: Steam oven is a foolproof alternative to a rice cooker

Steam ovens are a great alternative to rice cookers as they free up space and produce similar results with minimal effort.

How to cook rice in a steam oven

The process of cooking rice in a steam oven is straightforward. You put rice and liquid in a pan, place it in the oven, and wait for fluffy steamed rice. It is important to use the correct ingredient ratios and cooking times for the type of rice you are cooking.

First, rinse the rice under cold water to remove excess starch. Then, place the rice in a solid steam oven tray, ensuring it is spread out as flatly as possible. The amount of rice you can cook at once will depend on the size of your tray. For example, you can fit up to three cups of rice in each solid CSO tray.

Next, add water. The water ratio will depend on the type of rice you are cooking. As a general rule, halve the water ratio that you would use for cooking rice on a stovetop, as the other half of the water will come from the steam in the oven. For example, if the stovetop rice-to-water ratio is 1 cup of rice to 1 ½ cups of water, in the steam oven, use 1 cup of rice to ¾ cups of water.

Place the tray in the steam oven and set the temperature to 100°C/212°F on the steam-only setting (100% humidity). The timing will depend on the type of rice, but it should be about the same as the cooking time on a stovetop. For example, for long-grain white rice, set the timer for 20 minutes.

When the timer goes off, remove the pan from the oven, fluff the rice with a fork, and leave it to sit for 2 minutes before serving.

Tips for perfect steam oven rice

• The cooking times and the quantity of liquid needed for rice can vary according to the age of the rice and the humidity of your climate. Very old rice may require more liquid and longer cooking times.
• Use a thin, even layer of rice in a stainless steel pan. Avoid using a glass or thick ceramic dish, as this will result in longer cooking times and uneven steaming.
• This recipe is easily multiplied. You can keep the ratios of rice, water, and cooking time the same as long as you are steaming in a fairly shallow pan.

Rice and water: Place rice and water in a large shallow stainless steel pan

To cook rice in a Wolf steam oven, you'll need to place the rice and water into a large shallow stainless steel pan. This is a crucial step as the thin, even layer of rice in the pan ensures that the rice cooks evenly and thoroughly. Most people can use the solid pans that come with their steam oven for this. For 1 cup of uncooked rice, use the smaller (1/3 size) pan, and for 2-3 cups, opt for the larger (2/3 size) pan.

When it comes to the rice-to-water ratio, it's important to note that this can vary depending on the type of rice you're using and factors like the age of the rice and the humidity of your climate. Generally, for every cup of rice, you'll need 1.5 cups of water. However, older rice may require a bit more water as it tends to be drier.

Before adding the rice to the pan, it's a good idea to rinse it under cold water to remove any excess starch. This step can help you avoid sticky or mushy rice. Once you've rinsed the rice, simply add it to the pan, followed by the appropriate amount of water.

Now, you're ready to place the pan into your steam oven. Set the oven to 100°C/212°F on the steam-only setting with 100% humidity. The cooking time will depend on the quantity of rice you're preparing and the size of your oven. For a single cup of rice in a compact oven, 20 minutes should suffice. However, if you're using a full-sized oven, you may need to increase the cooking time to 22-23 minutes to account for the larger oven cavity.

Once the timer goes off, remove the pan from the oven and fluff the rice with a fork. Let the rice sit for about 2 minutes before serving to ensure it's perfectly cooked and fluffy.

With these simple steps, you'll be able to cook delicious, fluffy rice in your Wolf steam oven with ease!

Frequently asked questions