STEAMED RICE
My folks ALWAYS made their rice this way (Dad taught Mom, too!), only omitting the onion and using water only when preparing it for something sweet, like a rice pudding. It really takes no longer than ordinary rice, and it tastes so much better. Try it, and you will never go back to making rice the old way! The orzo option is my own addition and is a nice variation, especially when having company.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Saute rice in butter just until translucent and very lightly browned.
- Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
- Drain any excess butter or olive oil.
- Add stock or water carefully to prevent steam burns; it WILL blow steam!
- Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
- If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
- Fluff gently with a fork just before serving.
- Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
- Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
- Add 3 cups of liquid instead of 2 cups, and cook as above.
Nutrition Facts : Calories 657.9, Fat 14.5, SaturatedFat 8.1, Cholesterol 30.9, Sodium 2694.8, Carbohydrate 110.7, Fiber 3, Sugar 3.7, Protein 18
BEST STEAMED RICE
Three simple steps to steamed rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 3
Steps:
- Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
- Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
- Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
CLASSIC STEAMED RICE
Make and share this Classic Steamed Rice recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Long Grain Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Rinse rice well.
- Combine with water and salt, if using, in a 8 cup microwaveable casserole.
- Cover and microwave at high for 5 minutes, then at medium for 8 to 12 minutes or until most of water is absorbed.
- Let stand covered, 5 to 10 minutes to absorb remaining liquid.
Nutrition Facts : Calories 168.8, Fat 0.3, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 37, Fiber 0.6, Sugar 0.1, Protein 3.3
PERFECT STEAMED RICE EVERY TIME
People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.
Provided by FLKeysJen
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- WASH THE RICE: Rinse under running water, rubbing the grains together between the palms of your hands; continue this rinsing until the water runs fairly clear. THIS WILL TAKE A COUPLE MINUTES; DON'T RUSH THIS MOST IMPORTANT STEP!
- Place rice in a covered sauce pan; add water to 1/2-inch above the rice; put on high heat. Stay in the area -- don't fall asleep -- PAY ATTENTION!
- As soon as it boils rapidly, reduce heat to medium/low and keep simmering for 10 minutes. DO NOT PEEK. DO NOT OPEN THE LID.
- Remove pot from burner but STILL DO NOT OPEN THE LID; let the rice rest undisturbed for five minutes.
- Fluff the rice with a pair of chopsticks before serving.
PERFECT STEAMED RICE
Steps:
- Place rice, water and salt in a saucepan. Bring liquid to a boil over medium heat. Cover and simmer over low heat until the rice is as tender as you like it, about 18 minutes. If there is any leftover liquid in the pot, drain the rice in a strainer. Remove half of the rice for another day. To remaining rice, stir in butter and cheese and/or ham; adjust seasoning.
STEAMED RICE
Can be prepared in 45 minutes or less.
Yield Makes about 6 cups
Number Of Ingredients 2
Steps:
- In a large saucepan bring 5 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a large colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
CLASSIC STEAMED FISH WITH PORK, MUSHROOM, AND NOODLES
Presented on a platter just moments out of the steamer, a whole steamed fish reflects the cook's care and attention to obtaining the freshest ingredients possible. Ideally, the fish was plucked live from a tank at the market. Barring that, it met its end shortly before the cook selected it from a bed of ice. This recipe, with its mixture of pork, ginger, onion, mushrooms, and cellophane noodles, is one of the classic Viet ways to steam fish, with the various flavors and textures melding beautifully during cooking. The flavorings are light, so select a mild-tasting white-fleshed fish to complement them. I like striped bass, which is readily available and has delicate flesh, as well as bones that aren't troublesome; a whole trout weighing about 1 1/2 pounds is another good option. The dish is perfect for entertaining because most of the work may be done hours in advance. Add White Tree Fungus in Clear Broth (page 76), a simply seasoned stir-fried vegetable, and rice for an elegant meal.
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 14
Steps:
- To make the filling, heat the oil in a 10-inch skillet over medium heat. Add the onion and ginger and sauté for about 1 minute, or until fragrant. Add the pork and mushrooms and use chopsticks or a spatula to break the meat into small pieces so that it will be well distributed later. Cook, stirring, for about 2 minutes, or just until the pork is no longer pink, then remove from the heat. Add the fish sauce, noodles, and scallions and stir for about 1 minute, or until the noodles are soft and transparent. Season to taste with pepper and set aside. (The filling may be prepared up to 4 hours in advance. Let cool, cover, and refrigerate; bring to room temperature before using.)
- Rinse the fish well, removing any membranes and blood that the fishmonger may have overlooked. Generously rub the fish inside and out with salt, then rinse thoroughly under cold running water. Pat the fish dry with paper towels. Lay the fish flat on your work surface and, with a sharp knife, score it crosswise at 3 or 4 places, spacing the slits about 1 inch apart. (See Note for scoring tips.)
- Set aside a few white scallion strips for garnish and tuck the remainder into the score marks. Select a heatproof plate or nonreactive cake or pie pan 1 inch smaller in diameter than your steamer tray. (Ideally, you will be able to serve the fish from whatever you choose, thus avoiding the need to transfer it to a serving plate.) Lay the fish on the plate or pan, bending it as needed. Stuff half of the filling in the cavity and arrange the rest over the fish. Put the tomato wedges on top and place the plate in the steamer tray.
- Fill the steamer pan half full with water and bring to a rolling boil over high heat. Place the tray in the steamer, cover, and steam the fish for 18 to 22 minutes, or until a knife inserted at the thickest part easily pierces the flesh all the way to the bone.
- When the fish is done, turn off the heat. Use pot holders or a Chinese steamer retriever (see Note) to remove the plate or pan from the steamer (you may find it easier to put the steamer tray on the counter first). Since the dish is hot, I like to slide it onto a platter and carry it to the table. If you want to transfer the fish to a warmed serving platter, use 2 wide spatulas, and remember to pour the delicious juices onto the platter, too. Garnish with the reserved scallion strips and the cilantro. Serve immediately.
- For beautiful score marks, hold the knife at a 45-degree angle to the backbone, with the blade pointed toward the head. Make the first cut about 1 inch below the collar and continue from there. Stop 2 inches from the tail or it may break off during cooking. Each cut should be about three-fourths of the way to the bone.
- A Chinese steamer retriever is an ingenious three-armed gadget that expands to grip onto the lip of a bowl or plate used for steaming, making removal from a hot steamer tray a snap. Constructed of thin aluminum and plastic, it looks wimpy but isn't. Put your thumb through the ring and move the plastic part like a syringe. The arms open and close to reach around an item and grasp it tight. This inexpensive gadget is sold at Chinese housewares and restaurant-supply shops. Remember, though, it only works on dishes with a lip.
- Once you have delivered the fish to the table, take the lead to serve your guests. Use a serving spoon to dig into and lift pieces of flesh gracefully from the bone. Th e score marks are good guides. Make sure garnishes and juices are included with each portion. Once the top side has been eaten, gently peel the central bone away from the flesh. This may be done by holding the neck with chopsticks and peeling it back from head to tail, or vice versa. Toward the end, use the serving spoon to support the removal of the bone in one piece. Set the bone to one side of the platter. Carefully push the short bones edging the fish away from the flesh and continue the feast.
- It is customary to eat both the skin and the flesh of a whole fish. The fish cheeks are saved for special guests. And the eyes are for connoisseurs.
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