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Steaming Rice
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Alastair Little and Richard Whittington
Published 1998
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.
Ingredients
300 g 10½ oz
Method
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