Why is it called steamed rice? Why not boiled rice as the process of cooking it is boiling and not steaming? I haven’t found the answer yet but I’ll get back to it soon when I have the answer ( I need someone remind me of that) Meantime, I’ll go with the flow and use steamed as the word for this.
Why am I posting on this? Yes I know, almost if not all Asians eats rice and I assume that they know how to cook rice, besides, modern civilization provided us with rice cookers that comes with its own manual that allows us to cook steamed rice rightly without any complications.
But did you know that there are different methods on how to cook rice and make it more delicious? Oh of course it’s not about the flavor, it’s more of the texture – the grains are fuller and stickier. Like those of the Japanese or the Koreans.
Anyway, I will be posting a few ways on how to cook steamed rice. This is the Filipino way
Rice (long or short grain) – 2 cups
Water depends on the kind of rice – if it’s dinorado use lesser water; other’s require more water. For the Jasmine rice we have here – we use the same amount of water as the amount of rice
1. Wash the rice once.
2. Measure the amount of water needed and place it in the pot.
3. If you are using a rice cooker, just follow the manual and let it be.
4. If you are using a pot, cook the rice in high heat, when it starts to boil, stir the rice with a laddle so that the rice will be cooked evenly. Reduce the fire to low.
4. When the water in the rice almost eveporated, reduce the fire to very very low. Cook until all the water evaporated leaving behind a well cooked rice.
Serve with any dishes available
Good for 6 servings. Here’s the estimated Nutritional values per serving based on the ingredients used:
|Calories : 242 kcal||Total Fat: 0.4 g.|
|Cholesterol : 0 mg.||Saturated fat : 0.1 g.|
|Protein : 4 g||Dietary fiber : 0.6 g.|
|Sodium : 0 g.||Carbohydrate : 53.2 g|