Fluffy Steamed Rice
Healthy, light, appetizing, and absolutely delicious! Rice cooked in a steamer comes out fluffy and very tasty. It's also healthier than rice boiled the usual way, since steaming preserves far more of the valuable nutrients.
Cooking method
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Step 1:
How do you make fluffy rice in a steamer? Get the ingredients ready. For reliably fluffy rice, use a long-grain variety. Sort through it well to remove any dark grains.
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Step 2:
Then rinse the rice in cold water to remove dust and dirt.
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Step 3:
Next, put the rice in a deep bowl and cover it with clean cold water. Let it soak for 1 hour. It will absorb moisture and swell a little, which makes it easier for the steam to penetrate during cooking.
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Step 4:
After an hour, drain off the remaining water and transfer the rice to the steamer's rice bowl.
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Step 5:
Pour water into the steamer (the amount depends on your steamer model and its water tank). Also add water (200 ml) to the rice bowl. Set the rice bowl in the steamer. If it's a multi-tier steamer, place the rice tray on the very bottom. Cover the steamer and set the timer for 30 minutes.
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Step 6:
After half an hour, when the steamer signals, open the lid and stir the rice with a spoon to separate the grains. Then cover again and set the timer for another 10 minutes. After that, the rice is ready.
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Step 7:
Plate the rice in portions and serve with fish, meat, chicken, and your favorite vegetables or salad. Enjoy!
- If you don't have a steamer, you can make this rice with a pot and a colander. The key is to pick a colander that fits snugly and securely on the pot. Fill the pot halfway with water, cover it, set it over the heat, and bring to a boil. Then remove the lid, set the colander on the pot so it doesn't touch the water, and put the rice in it. Lay the lid over the colander and cook the rice for half an hour, stirring it several times during that time. After half an hour, turn off the burner and let the rice rest for another 10 minutes. Then plate it in portions, remembering to salt it, and serve.
- Important! For rice dishes that come out reliably delicious, read the article on the finer points of choosing rice and the secrets of cooking it.
- For cooking, it's better to use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
