Creative Toppings To Elevate Your Steamed Rice

Steamed rice is a versatile dish that can be made interesting with various toppings and ingredients. The type of rice grain, the cooking method, and the rice-to-water ratio all influence the texture and taste of the rice. For example, boiled rice produces firmer, more distinct grains, while steamed rice is stickier and works well for sushi or dishes eaten with chopsticks.

To elevate steamed rice, you can replace the water with tea, coconut milk, or stock for extra flavour. Additionally, adding salt, oil, fried onions, tomatoes, or spices can enhance the taste and make it a more colourful dish.

- Steamed fried rice with a pork topping

- Filipino steamed rice, Cebu-style, with a pork and shrimp stew

- Mediterranean rice with pine nuts and dried currants or cranberries

- Rice with peas and onions

Steamed rice with a tasty pork sauce

Ingredients:

• 3 tablespoons of soy sauce
• 2 tablespoons of vegetable oil
• 3 cloves of garlic, minced
• 200g of pork tenderloin, sliced into 1/2-inch cubes
• 100g of shrimp, peeled and chopped coarsely
• 2 tablespoons of rice wine
• 1 teaspoon of soy sauce
• 2 tablespoons of cornstarch
• 2 tablespoons of vegetable oil
• 1 medium onion, minced
• 2 cloves of garlic, minced
• 3 cups of chicken stock
• 1 tablespoon of ginger juice
• 2 tablespoons of oyster sauce
• 3 tablespoons of cornstarch dissolved in 1 1/2 tablespoons of water
• 2 tablespoons of sesame oil
• Rice
• Eggs
• Pepper

Method:

• Mix together rice, beaten eggs, 3 tablespoons of soy sauce, and pepper in a bowl.
• Heat oil in a wok and sauté garlic until fragrant.
• Add the rice mixture and toss until the eggs are cooked; set aside.
• Make the pork topping by mixing pork, shrimp, rice wine, 1 teaspoon of soy sauce, cornstarch, and a dash of pepper in a bowl. Marinate for 30 minutes.
• In a frying pan, heat oil and sauté onions until translucent. Add garlic and sauté until fragrant.
• Add the pork and shrimp mixture and stir-fry until the colour changes.
• Add chicken stock, ginger juice, oyster sauce, and sugar; mix well. Season with salt and pepper to taste.
• Add the dissolved cornstarch and mix well. Simmer for 5 minutes to thicken the sauce.
• Add green peas and mix for a few seconds. Drizzle with sesame oil.
• Divide the fried rice among 5 individual heatproof bowls. Portion the pork topping equally over each bowl of rice.
• Place the bowls in a steamer, cover, and steam for 10 minutes.
• Serve hot.

Tips:

• You can substitute the pork tenderloin with 1 pound of pork belly, cut into 3/4-inch cubes.
• You can also add 1/4 pound of shrimp, peeled and deveined, and cut into 3/4-inch pieces.
• For a silkier texture, use pork ribs instead of pork belly.
• For a healthier option, substitute taro with potatoes, pumpkin, or yams.
• Rinsing the rice removes excess starch and results in more distinct grains.
• For a softer texture or shorter cooking time, soak the rice for 30 minutes before cooking.
• To steam medium or long-grain rice, use a 1-to-2 ratio of rice to water.
• For a stickier texture with medium or short-grain rice, use a 1.25-to-1 ratio of water to rice.

How to steam rice on the stovetop

Steaming rice on the stovetop is a simple process that can be done in a few steps. Here is a detailed guide on how to do it:

Firstly, it is important to note the type of rice you are using. The rice-to-water ratio varies depending on the type of rice you are cooking. For medium or long-grain rice, a 1-to-2 ratio is recommended. This means that for every cup of uncooked rice, you will need 2 cups of water. If you are using short-grain rice, a 1.25-to-1 ratio is suggested, so for every cup of rice, you will need 1 and 1/4 cups of water.

Now that you have measured your rice and water, it is time to start cooking. Place the water in a saucepan and bring it to a boil. You can also add a teaspoon of olive oil and salt to taste. Once the water is boiling, add the rice, reduce the heat to low, and cover the saucepan.

Let the rice simmer for about 15-20 minutes. It is important that you do not lift the lid during this process, as this will release the steam and affect the cooking. After the rice has finished cooking, turn off the heat and let the rice stand, still covered, for an additional 5-10 minutes.

Finally, remove the lid and fluff the rice with a fork. Your perfectly steamed rice is now ready to be served!

Some additional tips to consider:

• Rinsing your rice before cooking can help remove excess starch, resulting in more distinct grains. Simply place the rice in a fine mesh strainer and rinse under cold water until the water runs clear.
• If you prefer a softer texture or a shorter cooking time, you can soak the rice for about 30 minutes before cooking.
• Be sure to use a saucepan that is large enough. Using a pot that is too small can cause the rice to become sticky and gummy.
• Avoid the temptation to stir the rice while it is cooking. This will help ensure that the rice cooks evenly.
• If you are making a larger batch, consider using the oven method, as it is more hands-off and better for cooking larger quantities of rice.

How to steam rice in a microwave

Steaming rice in a microwave is a quick and convenient way to cook rice, and it rivals steamed rice with half the cooking time. Here is a step-by-step guide on how to do it:

Step 1: Rinse the Rice

The first step is to rinse the rice to remove any dirt and excess starch, which will help prevent the rice from becoming sticky or gummy. Place the rice in a bowl and cover it with cold water. Swish the rice with your fingertips, then drain it through a fine sieve or strainer. Repeat this process 1-2 more times until the water is clear and no longer cloudy. For brown rice, one rinse is usually sufficient.

Step 2: Prepare the Rice and Water Ratio

The rice-to-water ratio is crucial for achieving fluffy rice. The amount of water you need depends on the type of rice and the desired texture. Here are some general guidelines:

• For up to 2 cups of white rice, use 1 1/2 cups of water per cup of rice.
• For more than 2 cups of rice, use 1 1/4 cups of water per cup of rice.
• Alternatively, use the Chinese rule of thumb: fill the cooking vessel with enough water to reach your first knuckle when your fingertip touches the surface of the rice (about 1 inch or 2.5 cm).

Step 3: Combine Rice and Water in a Microwave-Safe Container

Place the rinsed rice and the correct amount of water in a microwave-safe bowl or a microwave rice cooker. Make sure the container is large enough to allow for the rice to double in bulk during cooking. Avoid using a tight-fitting lid, as the steam may blow it off during cooking. Instead, cover the bowl with a microwave-safe plate or plastic wrap.

Step 4: Microwave on High Power

Microwave the rice on high power (100%) for the first 10 minutes. Do not stir the rice during this process.

Step 5: Microwave on Medium Power

After the initial 10 minutes, reduce the power to medium (50%) and microwave for an additional 2-4 minutes. The total cooking time will depend on the type and quantity of rice you are cooking. For microwave brown rice, follow the package directions for quick-cooking varieties.

Step 6: Let the Rice Rest

Once the cooking cycle is complete, remove the rice from the microwave and let it rest, covered and undisturbed, for 3-5 minutes. This step helps enhance the texture of the rice.

Step 7: Fluff and Serve

Finally, fluff the rice with a fork and serve it! You can also season it with salt and pepper, or add butter or oil for extra flavour.

Tips:

• For microwave sticky rice, soak the rice in water for at least 15 minutes before cooking.
• To reheat cooked rice, place it in a microwave-safe bowl, add 1 tablespoon of water per cup of rice, cover, and microwave on high power for 2-3 minutes, depending on the quantity.

How to steam rice in an oven

Steaming rice in an oven is a great, hands-off way to cook rice, and it's also a good method for cooking large batches. The oven's gentle and consistent heat means you're less likely to end up with burnt, mushy, or gummy rice.

Step-by-Step Guide to Steaming Rice in an Oven:

Preparation:

First, preheat your oven to 200°C/390°F (180°C fan). You'll need an ovenproof pot with a tight lid, such as a Dutch oven, or a casserole dish tightly covered with aluminium foil. For the best results, use a small casserole pot or pan with a lid that's about 24cm/10" wide.

The type of rice you use is important. This method is suitable for medium and long-grain white rice. Short-grain rice, such as sushi rice, is not suitable for oven cooking.

For every cup of rice, you'll need 1.5 cups of water. If you're using medium-grain white rice, reduce the water by a quarter of a cup. You can also add a tablespoon of butter and a pinch of salt, if desired.

Some recipes recommend rinsing the rice two to three times in cold water before cooking to remove excess starch and ensure more distinct grains. However, this step is not essential, especially if you use the correct rice-to-water ratio.

Cooking:

Place the rice and boiling water in your chosen ovenproof dish. Cover with the lid or aluminium foil and place in the oven.

Cook the rice for around 35 minutes. Then, remove the dish from the oven and let it stand, still covered, for about 10 minutes.

Finally, remove the lid or foil, fluff the rice with a fork, and serve!

Tips for Perfect Oven-Steamed Rice:

• This method is best for cooking larger quantities of rice. Cooking smaller amounts may result in crispy edges.
• The cooking time may vary depending on the age of your rice and the humidity of your climate. Older rice may require more water and a longer cooking time.
• Use a thin, even layer of rice in a stainless steel pan for the best results. Avoid using glass or thick ceramic dishes, as these can affect cooking times and may result in unevenly steamed rice.
• Don't be tempted to lift the lid or stir the rice during cooking, as this can affect the final texture.
• To check if your rice is ready, tilt the pan to see if all the water has been absorbed.
• For brown rice, you may need to increase the cooking time and use more water.
• For sticky rice, reduce the amount of water to a 1.25-to-1 ratio.

Happy cooking!

How to steam rice in a bamboo steamer

Steaming rice is a gentle way of cooking, helping to retain flavour, shape, and nutrients. To steam rice in a bamboo steamer, follow these steps:

Preparation:

First, decide what type of rice you are cooking. White rice is best for bamboo steamers, as brown rice takes longer to cook. Rinse the rice in a sieve under cold running water to remove excess starch and any dirt or debris. Then, soak the rice in a bowl of cold water for 10-12 hours. If you want to add flavour to the rice, add whole spices to the water while it soaks.

Steaming:

After the rice has soaked, drain it and place it in the bamboo steamer, which should be lined with muslin, a moist steaming cloth, or large vegetable leaves such as cabbage or bok choy. This will prevent the rice from falling through the slats and will help retain moisture. Spread the rice grains out to make a thin layer. Add more vegetable leaves to cover the rice, then place the lid on the basket.

Place 2 to 3 inches of water in a pot that the bamboo steamer can fit on top of. Heat the water on the stove until it boils. Reduce the heat slightly so that the water is still boiling, then fit the bamboo steamer into the pot, ensuring that the rice is above the water line. Stack two baskets on top of each other if necessary. The bamboo steamer should fit tightly into the pot to avoid steam from escaping.

Steam the rice for about 35 minutes, adding water to the pot as it evaporates. Then, remove the steamer and use a wooden spoon to turn the rice over. Place the steamer back into the boiling pot and continue to steam for about 15 minutes, until the rice is tender but still firm.

Serving:

Remove the bamboo steamer from the pot and place the rice onto a counter or tray. Use a long-handled wooden spoon to spread it out. Raise the sides to the centre to build a round lump of rice, then place it in a bowl and cover with a moistened cloth to prevent the rice from drying out. Serve warm with sausages, or with a savoury sauce.

Frequently asked questions