Steamed rice

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to cook fluffy steamed rice in a saucepan? Very simple! To begin, prepare all the necessary ingredients according to the list. It is advisable to take clean drinking water for cooking, without any foreign smell or taste. Tap water must only be used through a filter, otherwise the taste of the finished dish may be spoiled by low-quality water.

2. STEP 2

   

   Lightly salt the water to taste and boil. I added 1/2 tsp. salt.

3. STEP 3

   

   While the water is heating, rinse the rice thoroughly until the water is clear. You can use any rice, but preferably not of the lowest quality. Cheap rice cooks faster than premium grains. I have long-grain Basmati rice. Before cooking, carefully read the instructions on how long to cook a particular variety.

4. STEP 4

   

   Peel the onion and leave it whole. Choose the size of the bulb according to your taste. You don't have to add it at all. But it turns out more aromatic and tastier.

5. STEP 5

   

   Pour the washed rice into a thick-bottomed pan and level it out.

6. STEP 6

   

   Stick a whole onion on top. Place pieces of butter around.

7. STEP 7

   

   Pour salted boiling water into the pan so that the water rises 1-1.5 cm above the rice. I got 460 ml of water. Just corresponds to the classic ratio: 1 part rice, two parts water.

8. STEP 8

   

   Place the pan on low heat (I have setting 2 out of 9) and cook the rice until the liquid has completely evaporated. I cooked for 10 minutes. During the process, the cereal will absorb water and swell.

9. STEP 9

   

   After the water has evaporated, turn off the heat, cover the pan with a lid and leave to steep for 15 minutes. During this time, the remaining water, if any, will be absorbed into the cereal.

10. STEP 10

    

    Then remove the onion. Place the rice on plates and serve with any side dish. Bon appetit!

Comments on the recipe

Natalia M

10.08.2023

5

I liked this rice recipe) It was unusual to add onions while cooking. Indeed, the rice has become more aromatic and unusual. The water to grain ratio is just perfect. The rice turned out fluffy and not sticky at all. The butter gave it a delicate creamy taste. The instructions are very correct. I used to cook rice in a lot of water, then put it in a sieve. But if you follow this recipe, boil it a little, and then leave it under a closed lid, then you don’t need to drain anything, the rice absorbs water perfectly and becomes crumbly without any “dancing with a tambourine”) I served it as a side dish for baked chicken, and everyone added what sauces like it. I think it tastes best with soy sauce. I recommend this method of cooking rice to everyone.