Rice
Steamed Rice
Steamed rice is a simple and versatile dish made by cooking rice with water or broth using steam. The process involves heating the rice in a pot, rice cooker, or steamer until it absorbs the liquid and becomes tender. Steamed rice is a staple food in many cultures and serves as a base for various dishes, complementing flavors in cuisines like Asian, Indian, and Latin American. It is light, fluffy, and retains its natural taste and nutrients.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Boil three liters of water and add a pinch of salt.
Put the rice into the boiling water, bring it back to a boil, and cook for 6 minutes, stirring frequently.
Rinse the rice under cold running water until it cools, then drain thoroughly.
Grease a suitable cooking pot with half of the butter. Place the rice in the pot, add spices and a bit of salt, mix well, and scatter the remaining butter on top of the rice.
Cover the rice with buttered greaseproof paper, then place a lid on the pot.
Put the pot in the lower part of an oven at a moderate temperature and steam the rice until it's cooked. Occasionally check and gently stir with a meat fork to separate the rice grains.
Once cooked, remove from the oven and fluff with a fork, picking out the cloves, cardamom seeds, and cinnamon stick.
Ingredients
600g Rice, free of stones, discolored grains, and other impurities - washed and drained
60g Butter
10 Cloves
10 Cardamom seeds
1 piece of Cinnamon stick
Salt