We usually simmer rice in water, but in Asia, people sometimes soak the rice first, then steam it above boiling water. It was worth a try!
Soak one and a half cups of medium grain white rice in 2 cups of water for 4 hours or more. Drain, rinse, and drain again.
Set a steamer basket into the hot pot over a cup of water. We lined the basket, bottom only, loosely with foil. (I suspect large leaves, such as cabbage leaves, would give better results as the steam could rise through the rice but haven't yet tried it.)
Distribute soaked rice around the steamer basket.
Steam with lid tightly shut until rice has softened - half an hour or more, adding water to the bottom of the pot in trickles as needed.
 |
| Hot Pot with fluffed white rice |
Unplug the pot, fluff the rice with a fork, and close the lid. Let the rice sit for awhile before serving, to steam and soften some more.
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
No comments:
Post a Comment