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  Added: Apr 12, 2007  •  Visited (348)  •  Print version Print this recipe (34)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Steamed Rice
What You Need:
  • 1 cup Japanese rice or substitute 1 cup unconverted long-grain white rice
  • 1˝ cups cold water

  • How To Cook:
    1. Pour the rice into a sieve. Stirring with a large spoon, run cold water over the rice until the draining water is clear. Drain thoroughly and transfer the rice to a heavy 2-to 3-quart saucepan.

    2. Add 1˝ cups of cold water and let the rice soak undisturbed for 30 minutes. Then bring to a boil over moderate heat, cover the pan tightly and cook for about 10 minutes, or until all the water has been absorbed.

    3. Reduce the heat to its lowest point and simmer the rice undisturbed for 5 minutes. Remove from the heat and let the rice rest, still in its covered pan, for 5 more minutes.

    4. Remove the lid from the pan and fluff the rice gently with chopsticks or a fork to separate the grains. Serve the hot rice at once.

    5. To reheat left over rice, place it in a colander and set the colander over 1˝ inches of boiling water in a large, heavy pot. Cover the pot tightly, and steam the rice for about 5 minutes.

    To Make: 3 cups
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Grains & Cereals » Rice
    Dish » Side Dishes


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