Rice

Rice

Short- and medium-grain rice kernels are plump and rounded. When cooked, they tend to become sticky and cling together. They are characteristically used in Asian dishes.

To steam rice: Place the rice in a large saucepan. Cover with water and rinse twice. Drain. Add water to cover the rice by one inch. Cover the saucepan and bring to a boil over medium-high heat. Boil 1 minute. Reduce heat to very low and steam for 10 minutes more. Or, line the basket of a bamboo steamer with 2 layers of cheesecloth. Place the rinsed rice in the lined basket, cover the basket, and place over boiling water, making sure the steaming basket does not touch the water. Steam for 20 minutes, or until the rice is tender to the bite. One cup of dry rice will serve 4 people when cooked.

Steamed Jasmine Rice: Jasmine rice is a long-grained variety with a slight jasmine scent. Steam as above.

Steamed Sticky Rice: use glutinous rice, a short-grained variety frequently used in Asian dishes. Place the rice in a large bowl and cover with cold water. Rub the rice between your hands and drain off the water. Cover the rice with clean water and repeat until the water runs clear. Cover the rice with water and soak overnight, or soak the rice in hot water for 3 hours before steaming. Drain the rice. Place in a cheesecloth-lined steaming basket or a steamer. Place over boiling water, making sure the steaming basket does not touch the water. Cover and steam 30 minutes. Three cups of glutinous rice will serve 4 people when cooked.

To cook short-grain rice: In a deep saucepan, combine 1 cup rice and 2 cups cold, salted water. Turn the heat to high and bring to a full boil, cover, reduce the heat to medium-high and cook until the liquid is level with the surface of the rice. Stir, replace the cover, turn the heat to low, and cook about 15 minutes. Remove from the heat and fluff with a fork.