Wednesday, October 6, 2010

Easy Steamed White Rice

Developed September, 2010 and prepared often. The method produces a product very similar to what is served in Chinese restaurants or that rice cookers produce.
1 c long-grain white rice
1-1/2 c water
1/2 t salt (optional)
Bring water and salt to a boil in a small saucepan. While water is heating, rinse rice in a mesh strainer until water runs almost clear; drain thoroughly. Stir in the rice, cover tightly, and lower the heat to a simmer. Cook for 16 minutes. Fluff with a fork, cover for 10 minutes to steam, and serve.