Making perfect steamed rice is the first and most important rice cooking skill to master. It’s so easy to learn; maybe “skill” is an exaggeration in describing this simple technique. Cooking times and water amounts vary depending on the type of rice you’re using. Check the directions before cooking a new rice variety for the first time.
Store white rice in a cool, dry place. You can even store rice in your refrigerator or freezer.
The oils in brown rice can become rancid so keep brown rice in your refrigerator or freezer to extend the shelf life indefinitely.
Don’t rinse enriched white rice before or after cooking. You’ll wash away essential nutrients.
A pan and a rice cooker are both great ways to steam rice. The microwave method works well, too. It’s up to you. Use a sauce pan with a tight fitting lid. Make sure it’s big enough to hold the amount of rice and water without boiling over.
For the best result every time, a rice cooker can be used to cook any type of rice – just follow the liquid to rice ratios recommended by the manufacturer. Pick up a rice cooker and you’ll find a whole new world of authentic recipes that are quick and easy to prepare.
A rice cooker gives you perfect temperature control. A pan on the stovetop requires a little more care. If the water cooks off too fast, the rice will be underdone. With too little heat, rice can get waterlogged and mushy.
Lifting the lid lets steam and heat escape. That slows cooking.
Let the rice rest for 5-10 minutes off of the heat before you take the lid off. The rice will absorb any extra liquid and continue to steam.
Fluff the rice with a fork before serving. That keeps the kernels from clumping up as they cool.