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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pot of rice 585g Recipe makes 1 pot of rice) |
||
| Calories 0 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 0.0g | 0% | |
Perfect rice every time we cook it!
By: JustJanS
Feb 5, 2003
This "recipe" comes from a 40 year old cook book I inherited when I met Russell! "Entertaining with Kerr". He was a pompus TV cook in Australia, and this is the only thing I've ever cooked out of the book. It's also the ONLY way I enjoy my rice (and we eat a lot of that!)
1 pot of rice
Ingredients
Directions
1
Wash your rice thoroughly in cold running water.2
Bring the saucepan part of a double boiler of salted water to the boil.3
Tip in your washed rice, stir briefly and bring back to the boil.4
Time for exactly 5 minutes.5
Turn the rice into the top of your double boiler (one with holes), place an inch of boiling water from the kettle in it (the bottom bit) and place the rice back over it.6
Steam for a further 10 minutes.7
*note*this recipe is for"standard" long grain rice, different types of rice will need less cooking at this stage-jasmine and basmati in paricular take only about a further 7 minutes, whilst koshihikari for sushi seems to need a little longer.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Dreamer in Ontario
On Aug 1, 2008
I don't have a double boiler so I used a vegetable steamer in a large saucepan. My Basmati rice came out perfect. Thanks for posting, JJS.
From: Peter J
On Jan 20, 2008
Came out great! I cooled a little and moulded in a small dish and served with a bit of sweet chilli sauce over the top as a side.
From: CobraLimes
On Mar 24, 2006
Perfection! I boiled the rice first for 5 minutes, emptied it into a colander, and then placed the colander filled with rice over the pot with water, covered it, and allowed to steam for 10 minutes. I used 1 cup of rice and filled the pot 1/3rd of the way with water. This was so easy and absolutely the best rice I've made (and I am an avid cook). Thanks, JanS, for this new preparation technique.
From: Chrissyo
On Feb 24, 2003
Jan, I have cooked many different styles of rice using this method and it works perfectly every time once you get use to the cooking time changes for each style of rice. It produces the perfect grain of cook rice. Thank you for posting the method.
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