Boiled and Steamed Rice

Ingredients

Proportions U.S Metric
Regular long-grain white rice    
Rice 1 lb 475 g
Water 1 qt 1 L
Salt 1 tsp 5 mL
Butter 1 oz 30 g
Parboiled long-grain rice    
Rice 1 lb 475 g
Water cups 1.1 L
Salt 1 tsp 5 mL
Butter 1 oz 30 g
Medium-grain white rice    
Rice 18 oz 525 g
Water 1 qt 1 L
Salt 1 tsp 5 mL
Butter 1 oz 30 g
Brown rice    
Rice 12 oz 350 g
Water 1 qt 1 L
Salt 1 tsp 5 mL
Butter 1 oz 30 g

Method

Procedures

Rangetop Oven Steamer

  1. Wash rice in cold water until water runs clear (optional step for note on washing rice).
  2. Combine all ingredients in a heavy pot. Bring to boil. Stir. Cover and cook over very low heat.
  3. Test rice for doneness. Cook 2–4 minutes more if necessary.
  4. Turn rice out into a hotel pan. Fluff with fork or slotted spoon to let steam escape.

  1. Wash rice in cold water until water runs clear (optional step for note on washing rice).
  2. Bring salted water to boil. Combine all ingredients in a shallow steamer pan. Cover with foil or tight lid. Place in 375°F (175°C) oven.
  3. Test rice for doneness. Bake 2–4 minutes more if necessary.
  4. Fluff rice with fork or slotted spoon to let steam escape.

  1. Wash rice in cold water until water runs clear (optional step for note on washing rice).
  2. Bring salted water to boil. Combine all ingredients in a shallow steamer pan. Place uncovered pan in steamer for cooking time recommended by equipment manufacturer.
  3. Test rice for doneness. Steam 2–4 minutes more if necessary.
  4. Fluff rice with fork or slotted spoon to let steam escape.

Cooking times:

Long- and medium-grain: 15–20 minutes

Parboiled: 20–25 minutes

Brown: 40–45 minutes

Cooking times:

Long- and medium-grain: 25 minutes

Parboiled: 30–40 minutes

Brown: 1 hour

Cooking times depend on type of steamer.

Per 4½–5 oz (140 g) serving: Calories, 200; Protein, 4 g; Fat, 2.5 g (12% cal.); Cholesterol, 5 mg; Carbohydrates, 39 g; Fiber 1 g; Sodium, 260 mg.

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