Steamed white rice

Steamed white rice

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(1 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 2
Perfectly fluffy white rice is a staple side dish for many Asian meals - here's how to get it right every time

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal239
  • fat0g
  • saturates0g
  • carbs53g
  • sugars0g
  • fibre2g
  • protein4g
  • salt0g
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Ingredients

  • 140g short or medium grain rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. In a medium saucepan with a tight-fitting lid, cover the rice with cold tap water. Swish the rice around until the water becomes cloudy, then slowly pour it out, using your hand to keep the rice from falling out of the pan. Repeat 2 or 3 more times until the water runs mostly clear, then drain well.

  2. Add 175ml water and bring to the boil over a high heat. Once boiling, lower to a simmer and cover for 15-20 mins until the water is absorbed and the rice is soft. Do not lift the lid while the rice cooks. Remove the saucepan from the heat and let it sit, covered and undisturbed, for 10 mins. Uncover the pan and gently fold the rice over itself to fluff it up a few times before serving.

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Comments, questions and tips

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Minoo's picture
Minoo
25th Jun, 2016
So I always seem to burn rice unless it's in a tonne of water, but I had faith, followed this recipe to the letter and was rewarded with perfect rice. Had never swirled the rice and water in the pan to get the starch off before - I usually either don't bother or just rinse it in a sieve. Might still use the microwave in future though.
lizleicester
10th Feb, 2016
5.05
It really is this easy!
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