Steamed Rice Stephen Yan

Serves:

Ingredients:

1 c Rice, long grained
1 1/2 c Water *

Method:

1.
Wash rice by rubbing rice between palms of hands.
Drain off all water 2.
Add the correct amount of water into the rice.
Any temperature of water can be used.
Do not use salt or butter to cook rice as it will destroy the sweet flavour of good steamed rice.
3.
Cook the rice with a saucepan over high heat, UNCOVERED, until tiny holes or craters form over the surface of the rice.
Switch to low heat and cover closely with a lid.
Simmer the rice for 15 to 20 minutes.
DO NOT TAKE LID OFF until time is up.
This is the most critical time as the rice is steam cooked under pressure.
When done, stir and serve hot.
Left-over steamed rice can be saved and kept in the refrigerator until sufficient amount saved for making fried rice.
As a matter of fact, freshly cooked rice is too soft and not suitable for fried rice.
Try to cook the rice ahead of time, if you need cooked rice for frying.
Also fluff up the cooked rice before storing can make frying easier to handle and improve the result in a professional appearance.
"A guaranteed and fool-proof method to cook steamed rice.
Long-grain UNPOLISHED rice is used.
It is less gummy and very suitable for fried rice.
1 cup of uncooked rice yields 3 cups of cooked rice.
- Stephen Yan