Thursday, February 7, 2008

Lita’s Steamed Rice

How to Make Lita’s Steamed Rice

The modern easy way to make steamed rice is by using the rice cooker, which I think all households should have. But it is actually easy to make rice on the stove. I learned my method from my Filipino amah, Lita. Cooked rice is about three times as much as uncooked rice.

Take a saucepan that has a lid, and put rice in to it, let’s say a cup or two. My rice of choice is Jasmine. Run water over the rice, stir a bit with your fingers, pour off the water, being careful not to dump out the rice. Do this until the water is not all cloudy, but relatively clear. Then add just enough water so that when you stick you index finger straight down into the water so as to just barely touch the rice, the water will come to the first joint on your finger. Now this is not a precise science, but you don’t want to be too sloppy. Place the saucepan on the stove and a high heat. Bring the water (with the rice in it) to a boil. As soon as it boils give the rice a stir to make sure the little rices are not stuck to the bottom of the pan. Now turn the heat down to medium and do not stir the rice again. When the water level is just to the top of the rice turn the heat down to low. When the water has evaporated - there will be a little ticking noise, and when you look straight down you see no water - turn the heat off and cover the pan. Let sit covered until dinner is ready to be serve.

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