Steamed Rice

Name: Steamed Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 serving
Ingredients: 100 g long-grain white rice; 200 ml water; 0.25 tsp salt

Plain long-grain white rice cooked by the absorption method, so every grain steams to fluffy separateness. The everyday staple of half the world, ready to sit under a curry, a stir-fry or a stew.

Lunch & dinner Vegan Under 400 kcal Under 30 min

20 min5 prep · 15 cookEasy365 kcalper serving

Method

Measure 100 g of long-grain white rice into a bowl, cover with cold water and swirl it with your fingers. Pour off the cloudy water and repeat three or four times, until the water runs almost clear, then drain the rice in a sieve for a minute. Rinsing removes loose surface starch and is what keeps the cooked grains separate.
Tip the drained rice into a small heavy-based pan (about 16 cm, with a well-fitting lid) and level it out. Pour over 200 ml of cold water and add 0.25 tsp of salt, then stir once so the salt dissolves and the surface is flat.
Set the pan over a high heat, uncovered, and bring to a full rolling boil. This takes 2 to 3 minutes; do not stir again from this point on, or the grains will release starch and turn sticky.