Senegalese Rice

Often rice in Senegal is cooked by a combination of steaming and absorption. The rice is thoroughly washed, then placed in a steamer over a boiling stew or over boiling water for 5 to 7 minutes (in the same way that couscous steams over a flavoring stew). Rice that is steamed over stew (for example, over Sarta’s Fish with Lime Juice Sauce), picks up a little flavor during steaming. The steamed rice is then added to boiling lightly salted water (in a propor