Steaming Rice

Wash the rice to rid it of excess starch before cooking and measure the amounts of rice and water precisely. At no time – and not even for a second-remove the lid from the pan until you are ready to serve the rice.


  • 300 g/ 10½ oz Oriental rice


Put the rice in a sieve and run cold water through it until the water runs clear. Put the sieve over a bowl and leave to dry for 20–30 minutes.

Transfer to a saucepan with 200 ml/ 7 fl oz water. Put on the lid and bring to the boil. As soon as it boils, lower the heat to the lowest setting and cook for 15 minutes.

Turn off the heat and leave with the lid on for a further 15 minutes. Do not be tempted to peek, leaving the lid firmly in place until you spoon the rice into your guests’ bowls.