Label
All
0
Clear all filters

Technique: Steamed Jasmine Rice

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About
Well sort of... What we generally mean when we refer to “steamed rice” is actually boiled. The raw grains are submerged in water and simmered until the water is absorbed. Mistakenly, most restaurants refer to this as steamed rice; the water and rice are combined and boiled. There are times that rice is actually steamed over boiling water. In Thailand long grain sticky rice is soaked and steamed over water in a conical basket. There is also literally boiled rice; some Indian cooks boil large vats of water, scatter in long grain rice, cook it until tender, and then drain it (similar to how Italians cook pasta)!

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title