Rice - steamed
Preparation time:
Makes: Allow ½ cup rice per person
Recipe highlights Serves: 4
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Gluten free
- Egg free
- Nut free
- Low salt
- Vegetarian
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Ingredients
- 2 cups Rice
Cooking method
-
Perfectly steamed rice is essential in Chinese cuisine. The best results can be achieved by using the absorption method.
1. Place rice in saucepan of cold water. Swirl rice around until the water becomes cloudy and milky. Rinse, add more water, and repeat until the water runs clear. Drain well, and then add fresh water to cook. The water level above the rice should be approximately the height of the first joint of your index finger.
2. Bring rice to a rolling boil over high heat, reduce to medium and simmer until small holes appear on the surface of the rice. At this stage most of the water has become absorbed into the rice.
3. Cover with a lightly fitting lid and turn the heat down as low as possible. Steam for 20minutes.
4. Take the pan off the heat, fluff the grains with a pair of chopsticks or a fork while rice is still hot.
5. Longer simmering does not harm the rice. However, you will probably get a light, golden crust on the bottom of the pot if steaming is longer than 20minutes.
Should you prefer rice with a softer texture, simply add a little more water when measuring.
Notes: Rice doubles in volume when cooked, so allow about ½ cup uncooked rice for each person. This will give you a single bowl of steamed rice. This absorption method for cooking rice ensures a perfect dry fluffy result. Try jasmine rice for Asian dishes.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 102.50g | 100.00g |
| Energy (kJ) | 1517.00kJ | 1480.00kJ |
| Protein (g) | 6.77g | 6.60g |
| Total fat (g) | 0.51g | 0.50g |
| - Saturated fat (g) | 0.10g | 0.10g |
| - Polyunsaturated fat (g) | 0.21g | 0.20g |
| - Monounsaturated fat (g) | 0.21g | 0.20g |
| Cholesterol (mg) | 0.00mg | 0.00mg |
| Carbohydrate-available (g) | 81.08g | 79.10g |
| CarbohydrateSE (g) | 80.98g | 79.00g |
| - Sugars (g) | 0.21g | 0.20g |
| Water (g) | 12.81g | 12.50g |
| Dietary fibre (g) | 0.82g | 0.80g |
| Thiamin (mg) | 0.08mg | 0.08mg |
| Riboflavin (mg) | 0.02mg | 0.02mg |
| Niacin (mg) | 2.05mg | 2.00mg |
| Niacin equivalents (mg) | 3.69mg | 3.60mg |
| Vitamin C (mg) | 0.00mg | 0.00mg |
| Total folate (ug) | 20.50ug | 20.00ug |
| Total vitamin A equivalents (ug) | 0.00ug | 0.00ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 0.00ug | 0.00ug |
| Sodium (mg) | 5.13mg | 5.00mg |
| Potassium (mg) | 50.23mg | 49.00mg |
| Magnesium (mg) | 34.85mg | 34.00mg |
| Calcium (mg) | 7.18mg | 7.00mg |
| Phosphorus (mg) | 133.25mg | 130.00mg |
| Iron (mg) | 0.72mg | 0.70mg |
| Zinc (mg) | 1.13mg | 1.10mg |
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Source: Recipe developed and tested by Elizabeth Chong, 2006.
This recipe was orginally published as:
Steamed rice
Recipe publication date on: 11/14/2006
Last reviewed on: 04/07/2013
