Steaming Rice With Layered Pots: A Simple Guide

Cooking rice is a simple task, but it can easily go wrong. Burnt rice, mushy rice, and undercooked rice are all too common. One way to achieve perfectly cooked rice is to use a layered steamer cooking pot. This method is especially useful if you don't have a rice cooker or want to cook a single serving of rice without any leftovers. The process involves using a steamer basket or rack with a heat-proof bowl, adding rice and water, and steaming for around 20 minutes. The result is fluffy, individual rice kernels that are perfectly cooked. This technique is a great way to elevate your culinary skills and achieve delicious and healthy results.

Using a rice cooker steamer

Here's a step-by-step guide to using a rice cooker steamer:

• Rinse the rice: Wash and drain the rice in cold water, repeating at least twice until the water is clear. This helps remove excess starch so your rice doesn't become sticky.
• Add water: Place the rice into the inner cooking pot and add water. Use the markings inside the pot that correspond to the amount of rice, or use a recommended water-to-rice ratio. For white rice, the ratio is usually 1:1.
• Start the rice cooker: Put the inner cooking pot into the rice cooker, close the lid, and press the start button.
• Fluff the rice: Once the rice is ready, open the lid and fluff the rice with a rice paddle or wooden spatula.
• Clean the rice cooker pot: Scoop out the rice and, if not washing the pot right away, soak it in water to loosen any remaining grains. Clean with a soft sponge and mild dish soap, then dry with a kitchen towel and let it air dry.

You can also use a rice cooker steamer to cook different types of rice, such as brown rice, which requires more water (a 2:1 water-to-rice ratio) and a longer cooking time. For sticky or sweet rice, skip the rinsing step as this type of rice is meant to be sticky.

Additionally, some rice cookers come with a steaming basket or tray that allows you to steam vegetables, fish, or other foods simultaneously while your rice cooks. Just be sure not to overcrowd the basket so that steam can escape properly.

Preparing ingredients

Preparing the ingredients is a crucial step in the process of cooking rice in a layered steamer pot. Here are the steps you should follow:

Firstly, select the type of rice you want to cook. Different types of rice include Thai jasmine rice, white rice, brown rice, red rice, black rice, basmati rice, short-grain rice, and medium-grain rice. Each type of rice has a unique cooking time and water requirement, so be sure to check the instructions on the rice packet.

Next, rinse the rice thoroughly in cold water. Rinsing helps to remove excess starch and will result in more distinct, separate grains. Keep rinsing until the water runs clear, which may take two or three changes of water. After rinsing, drain the rice well using a large fine-mesh sieve or a colander.

Now, you can choose to soak your rice. Soaking is optional but can result in fluffier rice. If you decide to soak, use a ratio of 1 cup of rice to 3/4 cup of water, and allow the rice to soak for about 10 minutes. Be careful not to over-soak, as this can cause the rice grains to break. After soaking, discard the water.

Once your rice is prepared, you can move on to cooking it in your layered steamer pot. Remember to follow the specific instructions for your steamer, as cooking times and water levels may vary depending on the model.

Rice-to-water ratios

The rice-to-water ratio depends on the type of rice you are cooking and the desired final texture.

For medium or long-grain rice, the standard stovetop simmer method uses a 1-to-2 ratio. For example, 1 cup of uncooked rice, which serves 2 to 3 people, needs 2 cups of water. For a softer texture, you can soak the rice for 10 to 30 minutes before cooking.

To produce a stickier result with medium or short-grain rice, reduce the amount of water to a 1.25-to-1 ratio. For example, use 1 and 1/4 cups of water for 1 cup of rice.

Brown rice requires roughly 50% more water and at least double the cooking time. To achieve the signature creaminess of risotto, especially with short-grained rice, cooks add a 4-to-1 ratio of liquid to the rice in intervals, accompanied by constant stirring.

When cooking rice in a vegetable steamer, the usual measurement is two parts water to one part rice. However, if you are making short-grain rice, you can reduce the ratio to 1:1.1 or 1:1.3 for a softer texture.

The perfect rice-to-water ratio for stovetop cooking is 1:1.5. If you rinse the rice, reduce the water by 2 tablespoons per cup of rice.

Rinsing and soaking rice

Rinsing Rice

Rinsing rice removes any dirt, chemicals, bugs, and excess starch from the surface of the grains. This is especially important if you are cooking long-grain rice, as the excess starch can make your rice sticky and less fluffy. To rinse rice, place it in a fine-mesh strainer and rinse it under cold running tap water until the water is no longer cloudy. Avoid rubbing the rice with your hands, as this will create more friction between the grains and produce more starch.

Soaking Rice

Soaking rice allows the grains to absorb water, reducing cooking time and improving the texture of the rice. It is particularly beneficial for aromatic rice varieties, as it enhances their fragrance and reduces the loss of aromatic substances during cooking. To soak rice, cover it with room-temperature water by about an inch and let it sit for 30 minutes to several hours, depending on the variety of rice and your desired outcome. If you decide to soak the rice overnight, keep in mind that your cooking time will decrease more significantly.

Cooking times

The cooking time for rice in a layered steamer pot varies depending on the type of rice being cooked and the desired texture. For white rice, it is recommended to steam for 25 minutes in a standard steamer, or 20 minutes with a 5-minute rest in the steamer after turning off the heat. For brown or red rice, the cooking time is longer, at 45-50 minutes.

When cooking rice in a pot on the stovetop, the standard method is to bring 2 cups of water to boil for every cup of rice (a 1-to-2 ratio), then add the rice, reduce the heat to low, and simmer for 20 minutes. For sticky rice, reduce the water to 1 1/4 cups for every cup of rice (a 1.25-to-1 ratio).

It is important to note that the cooking time may vary depending on the specific steamer model and the number of layers used. Additionally, the amount of water used can also affect the cooking time, as boiled rice remains fully submerged in water, whereas steamed rice relies on the heat of trapped vapours.

When using a rice cooker, it is essential to follow the manufacturer's guidelines for water levels and cooking times, as these can vary depending on the cooker's functions and settings.

Frequently asked questions