Today we are increasingly looking for ways to cook faster, healthier and without too much fuss. And if regular rice cooking requires attention, there is a much simpler method.
It is suitable for those who want to get fluffy rice without the consistency of “porridge”, retain maximum benefits and not have to stand at the stove. Rice can be cooked without cooking by simply steaming it. At the same time, it turns out surprisingly crumbly and healthy, because such processing makes rice easier for digestion.
Steamed rice can be served as a side dish or used in salads, appetizers, bowls, yogurt-based or greens-based smoothies. It will take longer to cook, but you don't have to stand at the stove.
What you will need
- Any thick-walled saucepan or thermos with a wide neck. Such dishes retain heat longer, and the rice “reaches” naturally.
- Boiling water.
- Salt, spices – optional.
- Butter
How to choose rice
Any will do: long grain, round, jasmine, basmati. But remember that the steaming time depends on the variety, the cereal must be clean, and it is necessary to rinse until the water is completely clear.
How to cook
- Rinse the rice until clean and place in a sieve to drain excess liquid.
- Transfer the cereal to a saucepan. Pour boiling water in a ratio of 1:2 (1 cup rice – 2 cups boiling water).
- Add salt and a knob of butter as desired.
- Cover the pan with a towel or blanket.
- Leave for 40–45 minutes. For denser varieties it may take up to 1.5 hours.
The rice turns out crumbly, soft, but not overcooked.
This method really saves time and effort. Nothing runs away, doesn’t burn, doesn’t stick together. The rice turns out light, fluffy and tasty – without the stove on. Try it once, and perhaps you will give up cooking altogether.
