Steaming Rice Perfection With Convection Oven Magic

Cooking rice in a convection steam oven is a simple and effective way to get perfect, fluffy rice. It's a hands-off method that frees up hob space and doesn't require a bulky rice cooker. The basic method involves placing rice and water in a solid oven tray, setting the oven to steam at 100°C/210-212°F, and steaming for around 20 minutes. The rice-to-water ratio is typically 1:1.5, but this varies depending on the type and age of the rice, and the humidity of your climate.

Rinsing the rice

To rinse the rice, simply place it in a bowl and fill it with water. Swish the rice around with your hand, then pour out the water. Repeat this process 4-5 times. The water will never become completely clear, but this process will help to remove any excess starch and ensure your rice is clean.

Once your rice is rinsed, you can add it to your solid convection steam oven tray. Make sure that the rice is spread out as evenly and flatly as possible. You can fit up to three cups of rice in each solid tray.

After adding the rice to the tray, you will then need to add water. The amount of water you add will depend on the type of rice you are using and the instructions on the packaging. However, a general rule of thumb is to use half the water ratio that you would typically use when 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 instructions for jasmine rice call for a 1:1.5 rice-to-water ratio (1 cup of rice to 1.5 cups of water), in the steam oven, you would use 1 cup of rice to 0.75 cups of water. This adjustment in the water ratio is necessary for any type of rice or grain cooked in the steam oven.

Rice to water ratio

The rice-to-water ratio is crucial to achieving perfectly cooked rice in a convection steam oven. The ratio will vary depending on the type of rice being cooked, with white rice requiring a different ratio than brown rice.

For white rice, the recommended ratio is typically 1 cup of rice to 2 cups of water. This ensures that the rice absorbs the right amount of water and results in fluffy, separate grains. Using too little water can lead to undercooked rice, while too much water can make it soggy.

When cooking brown rice, it is advisable to increase the ratio to 1 cup of rice to 2.5 cups of water. This is because brown rice requires a slightly higher liquid-to-rice ratio and a longer cooking time than white rice.

It is worth noting that the rice-to-water ratio may need to be adjusted based on factors such as the age of the rice and the humidity of the environment. Older rice tends to be drier and may require slightly more water and longer cooking times.

Additionally, the choice of cooking vessel can also impact the rice-to-water ratio. Using a thin, even layer of rice in a stainless steel pan or tray is recommended for even cooking. If using a glass or thick ceramic dish, the cooking time may be longer, and adjustments to the water ratio may be necessary.

For those using a convection steam oven, it is important to remember that the steam generated by the oven contributes to the overall moisture content. Therefore, it is recommended to reduce the water ratio by half when compared to cooking on a stovetop. For example, if the stovetop ratio for jasmine rice is 1 cup of rice to 1.5 cups of water, in a convection steam oven, the ratio would be 1 cup of rice to 3/4 cups of water.

In summary, achieving the perfect rice-to-water ratio is a delicate balance that may require some experimentation. By taking into account the type of rice, environmental factors, and the characteristics of the cooking vessel, one can make adjustments to the ratio and cooking time to ensure perfectly cooked rice every time.

Oven settings

The oven settings will depend on the type of rice you are cooking and the amount. For example, the cooking time for brown rice will be about an hour, whereas white rice will take around 25 minutes.

For white rice, preheat your oven to 375°F (190°C) or 350°F (180°C) if it's a convection oven. If you are cooking a large amount, you can use a large Dutch oven and skip the foil.

For a steam oven, set the temperature to 100°C/212°F (100% humidity) and the timer for 20 minutes. If you have a full-sized steam oven, set the timer for 22-23 minutes to allow extra time for the oven to heat up.

If you are cooking in a convection steam oven, set the temperature to 210°F/99°C. The timing will be about the same as on a cooktop.

Cooking times

The cooking time for rice in a convection steam oven depends on the type of rice being cooked. For example, brown rice takes longer to cook than long-grain white rice.

When cooking long-grain white rice, the oven should be preheated to 375°F conventional or 350°F convection. The rice is then cooked for around 25 minutes. If the rice is still not tender, it can be cooked for an additional 2 to 4 minutes.

For brown rice, the cooking time is around 1 hour.

When cooking rice in a convection steam oven, it is important to use the correct rice-to-water ratio. For long-grain white rice, the ratio is typically 1 cup of rice to 1 1/2 cups of water. However, when using a steam oven, the amount of water can be reduced by half, as the other half of the water will come from the steam.

Additionally, the cooking time and amount of water needed can vary depending on the age of the rice and the humidity of the climate. Older rice may require more water and a longer cooking time, as it tends to be drier.

It is also worth noting that the type of cooking vessel can affect the cooking time. Stainless steel or solid oven trays are recommended for even cooking. Using a glass or thick ceramic dish may result in longer cooking times and uneven steaming.

Fluffing the rice

The fluffing process also allows the rice to absorb any remaining moisture, ensuring that it is not too wet or dry. Depending on the type of rice, you may need to adjust the fluffing technique. For example, longer-grain rice varieties are less sticky and require less fluffing, while shorter-grain rice is typically stickier and may need more fluffing to separate the grains.

Additionally, the amount of water used and the cooking time can impact the fluffiness of the rice. Using too much water can result in overly soft rice, while not using enough water can lead to dry and hard rice. Similarly, cooking the rice for too long can make it mushy, while undercooking it can leave it undercooked or al dente.

By paying attention to these factors and properly fluffing the rice, you can achieve perfectly cooked, fluffy rice every time.

Frequently asked questions