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Basic Steamed Rice

by in Dec 2006
Basic Steamed Rice
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Yield: about 4 cups

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  • 2 cups long-grain rice
  • 4 cups water


In a medium saucepan over high heat, bring water and rice to a boil, uncovered. As soon as water boils, stir rice well and lower heat to simmer. Cover with a tight lid wrapped in a clean kitchen towel (the towel will absorb extra moisture). Simmer 10 to 12 minutes, or until moisture has evaporated. Remove pan from heat and let sit, covered, at least 5 minutes or until ready to serve. Just before serving, remove lid and fluff rice with a fork.
This same method works for jasmine or basmati rice, but be sure to rinse these grains in a colander until the liquid runs clear before using. This will remove excess starch.
Updated Tuesday, December 12th, 2006

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