Steamed rice. The rice will be studded with steam holes when ready. Steamed rice is a versatile staple of many different regional cuisines. It is the backbone of a meal and fairly easy to make, if you follow some basic steps.

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. You can cook Steamed rice using 3 ingredients and 1 steps. Here is how you cook it.

Ingredients of Steamed rice

It's 170 g of rice.
It's 260 g of water put in rice.
You need 160 g of water put in cooker.

Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Bring the water to a boil and add the rice, salt to taste, and butter or oil, if desired. Add salt (if using), stir to incorporate, cover, and reduce heat to low. Steamed Rice is the most basic way to make rice.

Steamed rice step by step

Put all the ingredients in little bear cooker. Use mode 1. Cook for 40 mins, turn off cooker, rest for 10 mins. Serve it and enjoy! While cooking, it will auto turn off and on to control the water from being dried out..

They are made on a day to day basis by people all around the country. Rice can be served with any gravy of your choice, dal, sabzi or any other type of curry. Chinese Steamed Rice is a really simple and easy recipe that's the PERFECT side dish to any main course. You don't need any special equipment, just a pot with a lid and some water set to simmer until the rice is cooked through. Steamed Rice is made by absorbing all the liquids and rice is cooked in the steam vapors trapped in the pot.