Steam-Oven White Rice: A Quick, Easy Cooking Method

Cooking white rice in a steam oven is a simple and foolproof method that yields perfect, fluffy rice every time. The correct rice-to-water ratio and cooking time are crucial for achieving the desired texture. Here are the steps to cook white rice in a steam oven:

First, pre-soak the rice for at least 10 minutes. This step is essential for removing excess starch and ensuring the rice grains cook evenly. After soaking, drain the rice and transfer it to a shallow, heat-proof container that fits in your steamer. The container should be made of stainless steel, as glass or thick ceramic dishes may take longer to cook the rice evenly.

Next, add the appropriate amount of water to the rice. The ideal rice-to-water ratio depends on your preference for the rice texture. For softer rice, a ratio of 1:1.5 (rice to water) is recommended. If you prefer your rice to be slightly firmer, a ratio of 1:1.3 will give you more distinct grains. Place the container with the rice and water in the steamer, ensuring that the water in the steamer is cold rather than boiling.

Turn on the steamer to high heat, cover it, and cook the rice for 20 minutes. Once the timer goes off, turn off the heat and let the rice sit in the steamer, covered, for an additional 5 minutes. This standing time allows the rice to finish cooking and ensures that all the water is absorbed.

Finally, remove the lid and fluff the rice with a fork. Let it sit for another 2 minutes before serving to allow any excess moisture to evaporate.

Cooking white rice in a steam oven is a convenient and reliable method that delivers consistent results. By following these simple steps, you can enjoy perfectly cooked white rice that pairs well with a variety of dishes.

Rice to water ratio: 1 cup of rice to 1.5 cups of water

To cook white rice in a steam oven, follow these steps:

Ingredients:

• 1 cup of long-grain white rice
• 1.5 cups of water

Method:

• Put the rice and water into a large, shallow stainless steel pan.
• Put the pan in your steam oven and set it to 100°C/212°F on the steam-only setting (100% humidity).
• Set a timer for 20 minutes. If you have a full-sized steam oven, set it for 22-23 minutes to allow extra time for the larger oven cavity to heat up.
• 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:

• This recipe is easily multiplied. You can keep the ratios of rice, water, and cooking time the same as long as you're still steaming in a fairly shallow pan.
• The cooking times (and sometimes the quantity of liquid needed) for rice can vary according to how old your rice is and how humid your climate is.

Alternative Methods:

If you don't have a steam oven, you can also cook rice on the stove or in the oven. Here are the methods for both:

Stove Method:

• Place 1 cup of rice (no rinsing!) and 1.5 cups of water in a saucepan and bring to a boil over medium-high heat with no lid.
• Turn the heat down to low, cover with a lid, and leave for 13 minutes.
• With the lid still on, remove the saucepan from the stove and let it stand for 10 minutes.
• Fluff the rice with a rice paddle, rubber spatula, or fork, and enjoy!

Oven Method:

• Place the rice and boiling water in a small casserole dish with a lid (or use a pan and foil).
• Cover with the lid and bake at 200°C/390°F (180°C fan) for 35 minutes.
• Remove from the oven and let it stand for 10 minutes.
• Fluff with a fork and enjoy!

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

White rice comes in three grain sizes: long, medium, and short. Each type has a different texture and is suited to different dishes.

Long-grain rice is slim and lengthy, about four to five times longer than it is wide. It includes American long-grain white and brown rices, 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, and are best for side dishes, pilafs, and salads.

Medium-grain rice is about two to three times longer than it is wide. This type of rice produces moist, tender, slightly chewy grains that stick to each other when cooked. Common medium-grain rices include Arborio and Valencia, which are typically used to make risotto, and Bomba rice, which is used in 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, moulded salads, and pudding.

It's important to use the right type of rice for your recipe, as the final texture of the rice will be different depending on the variety used.

Rinsing rice: not necessary for fluffy rice

Rinsing rice is a common practice, especially in Asian and Hispanic cultures, and is often considered necessary to achieve fluffy rice. However, it is not always necessary, and there are some instances where rinsing rice can even be detrimental to the final product.

The main purpose of rinsing rice is to remove excess starch from the surface of the grains. This excess starch can cause the rice to become gummy or mushy during cooking, resulting in a less-than-desirable texture. Rinsing the rice can help to reduce this starch and promote more distinct, fluffy grains.

However, rinsing rice is not necessary if the correct cooking method and rice-to-water ratio are used. For example, when cooking rice in a steam oven, simply combining the rice with room temperature water in a shallow stainless steel pan and steaming at 100°C/212°F for 20 minutes can result in perfectly fluffy rice without any prior rinsing.

Additionally, there are certain dishes where the starch in rice is desirable. For example, in creamy dishes like rice pudding, congee, or risotto, the starch helps to create a thick and creamy texture. In these cases, rinsing the rice would be counterproductive and could result in a less desirable final product.

Furthermore, rinsing rice can be an extra step that adds time and effort to the cooking process. For those who are short on time or simply prefer a more streamlined approach, skipping the rinsing step can be a convenient option without sacrificing the quality of the cooked rice.

In conclusion, while rinsing rice can be beneficial in certain situations, it is not always necessary to achieve fluffy rice. By using the appropriate cooking techniques and rice-to-water ratios, one can still obtain fluffy and distinct grains without the need for rinsing. Ultimately, the decision to rinse or not rinse rice depends on personal preference, the specific dish being prepared, and the desired texture of the final product.

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

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

Ingredients

• 1 cup of long-grain white rice
• 1.5 cups of water

Method

• Preheat your steam oven to 200°C/390°F (180°C fan).
• While the oven is preheating, place the rice and water in a small casserole dish with a lid, or a pan covered with foil.
• When the oven reaches the desired temperature, place the covered dish inside and bake for 35 minutes.
• After 35 minutes, remove the dish from the oven and let it stand for about 10 minutes.
• Finally, fluff the rice with a fork and marvel at your perfectly cooked, fluffy rice!

Tips

• Using boiling water will help the rice cook more evenly, as the water doesn't need time to come up to temperature in the oven.
• This method works best with a medium-sized (24cm/10" wide) casserole dish with a lid. If you don't have one, a 20cm/8" pan covered with foil will also work.
• Avoid using a glass or thick ceramic dish, as this will result in longer cook times and unevenly steamed rice.
• This recipe can be easily multiplied, but be sure to use a larger pan if increasing the quantities.
• 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 longer cooking times.

Serving Suggestions

• Maple, Lime and Ginger Chicken
• Asian-style Sticky Beef Ribs
• Christmas Rice Salad with Pistachios and Cranberries

Cooking time: 35 minutes

How to Cook White Rice in a Steam Oven in 35 Minutes

Ingredients:

• 1 cup of long-grain white rice (you can also use Jasmine rice)
• 1.5 cups of water (at room temperature)

Method:

• Preheat your steam oven to 100°C/212°F on the steam-only setting (100% humidity).
• Put the rice and water into a large, shallow stainless steel pan and give it a quick stir.
• Place the pan in the steam oven and set a timer for 20 minutes.
• When the timer goes off, remove the pan from the oven and fluff the rice with a fork.
• Let the rice sit for 2 minutes before serving.

Tips:

• This recipe is easily multiplied; just keep the ratios of rice to water the same and use a fairly shallow pan.
• The cooking times and water quantities can vary depending on how old your rice is and how humid the climate is.
• Try to use a stainless steel pan rather than a glass or thick ceramic dish, as this will take longer to cook and won't steam the rice as evenly.
• Make sure you fluff the rice and let it stand for a couple of minutes at the end of cooking.

Frequently asked questions