This is, IMHO, the best way to cook rice. It is also the most difficult. I don't actually bother with a towel - but I do keep the lid on. It does however take around half an hour minimum - and yes, steamed rice can be kept for ages before serving :-)
My mate Norman (who is chinese) goes for slightly less water than a two to one ratio. However I normally boil the water too long - thus losing water that way, and would prefer to err on the side of over cooking rather than undercooking rice. He also uses electric steamers :-)
My second favourite method for cooking rice is my microwave rice cooker. This is just a plastic bowl with a two part lid. I guess the microwave works at around 800W - ie more than your electricity generation, but maybe it would work fine on half power.
Thank you for the instructions. I love rice, unfortunately I am the only one in the family. I will adjust the amount of the rice and water to my needs.
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My mate Norman (who is chinese) goes for slightly less water than a two to one ratio. However I normally boil the water too long - thus losing water that way, and would prefer to err on the side of over cooking rather than undercooking rice. He also uses electric steamers :-)
My second favourite method for cooking rice is my microwave rice cooker. This is just a plastic bowl with a two part lid. I guess the microwave works at around 800W - ie more than your electricity generation, but maybe it would work fine on half power.
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I love the idea of a recipe collection of stews/one pots that are left off the heat to continue cooking.
Or 'Making rice while the sun shines'
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