400 grams rice
500 grams water
Steamed rice (Mi Fan, 蒸米饭 in Chinese), a simple yet satisfying dish, is a staple in many cultures across the world. It’s the perfect base for a variety of dishes, from stir-fries and salads to curries and stews, and can even be sweetened and enjoyed as a dessert.
Eating steamed rice is like having bread for Europeans, it’s a staple that is enjoyed with every meal. Whether served as a side dish or used as the base of a main course, steamed rice is a staple that is enjoyed by people all over the world. It’s not just a food, but a symbol of comfort, nourishment, and tradition. So, what makes steamed rice so special and why is it so highly valued in so many cultures?
Steamed rice is a healthful food that is high in carbohydrates, low in calories, and contains almost no fat. Rice also contains key vitamins and minerals including thiamin, niacin, and iron, making it an important part of a healthy diet. One plate of steamed rice has a significant amount of energy, making it an excellent choice for people who need to refuel their bodies after a hard day at work. Rice is also easy to digest, making it a good choice for people of all ages and stages of life.
Rice is considered a warming food in Chinese medicine, and it is said to assist balance the body’s energy levels. It is advised to consume it in moderation, especially during the winter months when the body need more energy to stay warm. Rice is also thought to aid the digestive system and enhance gut health, making it an important food for overall health and well-being. Steamed rice is a nutritious and fulfilling item that should be included in any balanced diet, whether as a simple side dish or as the foundation of a main course.
But despite its simplicity, making perfect steamed rice can be a challenge for even the most experienced cook. What are the secrets to making it fluffy and tender, never sticky or mushy?
The following is my recipe for steamed rice, which can be prepared either on the stovetop or with an electric rice cooker.
- 2 cups or 400 grams of rice, preferably jasmine or long grain rice
- 2 cups or 500 milliliters of water
Utilizing a Rice Cooker that is Electronic
Put the rice inside the cooking pan of an electric rice cooker. Rice cookers come in various sizes.
The rice should be washed in cold running water while being swished around and stirred quickly by hand. When the water starts to become cloudy, you should quickly drain it.
Repeat the previous step three to four times until the water is almost completely transparent. The extra water should be drained, but there should still be two cups of water in the pan.
According to the instructions that came with your rice cooker, turn the heat on so that the rice can come to a boil.
After the cooking process is over, use a rice spatula to give the rice a quick stir and then loosen it up.
Utilization of the Stovetop
Put the rice into a pot and cover it with water.
The rice should be washed in cold running water while being swished around and stirred quickly by hand. When the water starts to become cloudy, you should quickly drain it. Repeat the process three to four more times until the water is almost completely clear. The extra water should be drained, but there should still be two cups of water in the saucepan.
On the stovetop, place the pot’s lid on it and bring the contents of the pot up to a boil over medium heat. Allow the rice to boil for 15 minutes, or until it has reached the desired doneness and all of the liquid has been absorbed.
Use the rice spatula or a pair of wooden chopsticks to give the rice a quick stir and loosen it up as soon as possible. Before serving, make sure the pot is covered and let it sit for about ten minutes.