Steamed Rice Recipe
Steamed rice is one of the trademarks of Asian cuisine. It is possible to see steamed rice beside almost all main dishes just like bread for us. The peculiarity of steamed rice is that it is sticky, so it can be eaten piece by piece with chopsticks without falling apart.
I used to think that this feature was due to the rice used. Until one day, I make steamed rice with Turkish baldo rice at home. Even baldo rice became sticky with this method. By the way, I don't mean mushy rice. I'm talking about a consistency that is cooked to the fullest extent, not doughy, but sticks to each other as if an adhesive material has been applied to the rice grains. Few types of rice, such as sushi rice, are more prone to sticking, but after trying this method, I realized that this is not the only factor.
You can pair the steamed rice with Asian inspired dishes such as Chinese eggplant with garlic sauce and snow peas with peanuts sauce or you can choose it to avoid getting more calories alongside fatty Turkish dishes such as eggplant stew.
!!! Before cooking the rice, the water added to the pot and rice should both be at room temperature and the water should warm up slowly. Adding boiling water from the beginning can make the rice mushy.
Enjoy the recipe...
- 3/4 cup of rice,
- 1 cup of water at room temperature,
- Add 4 cups of water at room temperature to a deep pot,
- Place a steamer or a small pasta strainer into the pot,
- Place a bowl sized to fit your cooked rice into the strainer,
- Wash and drain the rice and place it in the bowl,
- Add water and salt,
- Close the lid and cook on medium heat until the rice softens.
Enjoy your meal...