I did it this morning. I gave it a few extra minutes on the steamer. Lemme me tell you, GURLLLLL. And there was no pot to clean, no burnt bottom, no starch water boil over. It was glorious!
I just tried this and it came out perfectly! I think I will retire my rice cooker as this is a much better way. Thanks for the video and best wishes from this 78 year old bachelor! ( Also, no sticking or burning dry like in my rice cooker...no pot to clean up...just fluffy tender perfect rice. The extra prep time is so well worth the result! Thanks again!)
I just made rice using this method and using short grain rice (I always boil the long grain/Basmati rice). The end result was the most perfect rice I’ve ever made, whether in a pot or a rice cooker! I couldn’t believe the results: lots of separate grains of rice (no clumping) and great al dente texture. I’ll never cook short grain rice by any other method again. Thanks for the video!
I use this item at least 1-2x a week ua-cam.com/users/postUgkxQJTPaJo-WI_mBKJOtoUVgCf0fPy2Wh90 Everything except the base is dishwasher safe, which makes for easy clean-up. If it finishes cooking the rice before you're ready to serve it, I recommend tossing in a small amount of water (especially if you're cooking the least amount possible) to prevent the rice at the bottom from drying out. The vegetable steamer feels a bit like a hit or miss with cooking times, and sometimes the color from the vegetables leaks down onto the rice. So, I prefer to steam my vegetables separately. Overall, great item for the cost. I've been using mine for over 8 months and am VERY happy with it!
I’ve been searching online or even here on youtube how to steam rice,I’ve never found one that I like untill this video. Kudos to the uploader who share her ways to steam rice I cook rice on stovetop a lot cause I dont like the taste of rice in a rice cooker. Thank You so Much this is a keeper. I cook mine for 30mins sameway I cook rice in a stovetop.
Today I tried your method to cook rice. Thank you so much. Rice were fluffy and each grain was separate. Now I will always use this easy effective method. Do share your other methoda.
You can also freeze any uneaten rice. Just microwave it to reheat it, although you may need to sprinkle some water on it before heating it to 'freshen' it up a bit, so it resteams as it heats. I buy already prepared rice with vegetables, that are frozen and cook in the bag in the microwave, for when I'm not in the mood to cook, just heat and serve. I'm sure this method is a nicer and safer way to eat rice as no plastic is involved.
Yes! This is what I’ve been looking for! after 15 years trying to cook rice, I still haven’t had any success with the hybrid Boil/Steam method. I tried this last night and it was PERFECT! My steamer doesn’t work on the induction cooktop in my new apartment, so I put a large sauce pot on the stove with a metal trivet. That pot doesn’t have a tight lid, so I used foil and a lid from a different pan. Next time I will use stacking pans inside of the instant pot. Thanks! I’m going to check out more videos. I want to learn how to weave banana leaves to make pouches for steaming rice like I saw in Singapore.
I have steamed white, brown, five grain, ten grain rice before. In the end I still prefer high tech electric rice cooker just because full grain rice can use a lot of time and gas. I think steaming is good for soft white rice or glutinous rice.
I have the steamer which I have never used. Now for the bowls👍 Addendum; I’ve used the small bowls that I have. Now that I know what quantities of rice to water, I am using this fabulous way to make rice. No longer am I getting wet or underdone rice. Thank you so much for uploading ❤
I have never heard of his before! I found this video while trying to figure out how to use my new steamer. I can't wait to try out this new to me technique. Thank you for this great tutorial.
@@Billyb0b557 I've only ever cooked it in a pot on the stove top. It comes out either A) great, B) mushy, C) hard and over done or not done enough. Even if I do exactly the same thing every time. I also microwave precooked frozen rice sometimes. But this looks like a fool proof method, with easy clean up.
I just tried this with 3/4 cups of Thai Jasmine rice. I used a Cuisinart 2.5 litre pot with a steamer and lid, steamed for 22 minutes, let stand for 10 minutes, and the results were almost perfect. Fluffy, a little clumpy, and the grains came out firm and whole. A few adjustments with my timing and technique, and it'll be ideal. My first go at this method was very impressive - it's the best way to make restaurant-quality steamed rice at home. By far.
@@TURTLEORIGINAL As I said in my comment, it needed "A few adjustments with my timing and technique." So I 'decided' to lightly grease the rice bowl with margarine, and add about a teaspoon of melted margarine to the salted rice water. I 'decided' that my rice-to-liquid ratio should be 1:1, and I 'decided' to steam for 22 minutes, let stand for 10. This produced grains that were firm, whole, and separate. The margarine also added flavour, and the rice didn't stick to the steaming bowl. I've made steamed rice this way twice since posting two weeks ago. The second batch came out just like the first, which is what I want. It's now my preferred way, coz it looks better, and it tastes better.
Thank you for sharing this recipe. I like it very much and I will try it out as I do it the old-fashioned way learning from my mother I was born in Indonesia. Thank you.
that's a lot of Kitchenware to clean for not so many rice 😆 Awesome Cooking Technique though, i tried it and it was the best rice! fluffy and it doesn't cake up after a few hours
I tried this method in my electric steamer and, even though I turned it on beforehand to produce steam by the time I placed the bowl with presoaked rice and water into it, the rice wasn't ready in 20min of steaming and 5min resting covered. For some reason, electric steamer needs more time (its instruction booklet says 30min minimum, i.e. for one cup of dry rice, no presoaking) or else the grains at the bottom of the bowl stay undercooked inside and ugly mushy outside. The rice grains in the top half of the bowl were perfectly cooked, though. Next, I will try this method as you do, steaming over the pot of boiling water, to confirm that it is indeed my electric steamer that fails to steam it to doneness in 20min.
Metric system people (like me): I'd probably go with 100 gr rice (measured before rinsing) and 100 gr of water. The rinsing of the rice would add that little extra water. And I would let the rice sit covered for 10 minutes after the 20 minutes of steaming. But thats just me.
Thats a great ratio if you're making fried rice but it could be a little dry for other applications. I like 1 to 1.15 ratio by weight, or 1 to 1 for fried rice
I have never seen rice cooked this way before. Many thanks for sharing this technique. Could we add a touch of salt and a drizle of oil to the bowl of rice before cooking? also would this method, i wonder, work for short grain rice too? thanks again
Yes you can. Rice has to be soak for 10 mins. With oil it has a coating and oil like coconut milk will not penetrate through properly. Very often nasi lemak rice has hard center due to not soaking long enough. Add salt last before steaming. We cook rice porridge with salt soaking as the penetrated salt molecules breaks up the rice texture
I think it is centuries old method. Now we can cover the rice with boiling water and save maybe 10 minutes of steaming time. I personally steam my rice in microwave. Cover with proper amount of boiling water and heat for one minute several times. It is important to cover the vessel properly no steam could escape.
@@jspirit2631 I have good experience how much boiling water to add to rice to cook it fluffy. So cover my washed rice with boiling water and boil in microwave in bigger vessel for about a minute. Then cover well and let some rest. Then additionally heat about 3 times at about 600 W for 30 s or 60 s (depending on interval). All process until done does not last more than 10 minutes. Completely inexperienced person may add little water from kettle and then steam it until done. After my experiments with microwave at work alone at quarantine I find out that it suit very well for most grains including buckwheat and barley.
Steam rice is so much better because it's hard to get it wrong. Whereas the boiled rice one you can potentially overcook the rice or undercook depending on water level.
Do you recommend after it's done, turning off the heat & keeping it covered for another 14 minutes to make it even fluffier? (Something I do with my ordinary stovetop method that's otherwise the same timing you use.) Or is it unnecessary?
i steamed some chicken breast and vegetables,(in plenty of water left btw) and thought hey why not use the aroma rich water for your recipe. however please be advised that the boiling water might evaporate and the starch in the rice will go to the steam part and make it smell like burnt potatoes so keep an eye on your dish.
Hi, when I cook rice in water, I salt the water so that the rice doesn't become bland. So how do you go about steaming, do you salt the water that is going to turn into steam, or do you salt the water that you put into the container containing the rice last?
Your steamer looks great - steamers in the UK have layers that are narrower, but very deep. Is your steamer special, or does it have a particular name?
If I want to use this steam rice method with my Instant Pot, how long should I steam it for? Half the time (so like 10?) or even less than that? Since steaming corn on the cob in the Instant Pot only takes 1-2 on high pressure (using “Steam” setting, of course).
I did it this morning. I gave it a few extra minutes on the steamer. Lemme me tell you, GURLLLLL. And there was no pot to clean, no burnt bottom, no starch water boil over. It was glorious!
haha nice
how long?
Ok girl mine didnt work
I love you enthusiasm
"GURLLLLL"😄
Finally someone showing really Steamed rice not the boiled rice
Used this method. Results: Perfect rice. 150 gm of rice to 188 ml of water. Beautiful. Thank you so much for this recipe.
188ml ... love it
In summer, use 2ml more
I just tried this and it came out perfectly! I think I will retire my rice cooker as this is a much better way. Thanks for the video and best wishes from this 78 year old bachelor! ( Also, no sticking or burning dry like in my rice cooker...no pot to clean up...just fluffy tender perfect rice. The extra prep time is so well worth the result! Thanks again!)
So happy to see this!
My mother always cooked rice this way. I do, too. I'm 68!
Love from India.
Does this work for basmati rice?
Hi since you are from India let me ask you what else can we use instead of these ceramic bowls. Can we use stainless steel bowls?
@@Ivanshita
Stainless steel bowls
@@sue.F
I use mostly basmati rice.
@@pragawa Thank you
Thank you very much for including U.S. measurements !!! 😀😀
I agree. When people (99 percent of the world) use the metric system, I am lost and have no clue what they are talking about, being an American.
I just made rice using this method and using short grain rice (I always boil the long grain/Basmati rice). The end result was the most perfect rice I’ve ever made, whether in a pot or a rice cooker! I couldn’t believe the results: lots of separate grains of rice (no clumping) and great al dente texture. I’ll never cook short grain rice by any other method again. Thanks for the video!
you can also just boil rice in high temperature for 10-15 minutes and drain the water out. results the same
@@rhythmray7429 10-15 minutes boil in pan on high? Sounds burnt.
@@roharro2 yeah, i also love burnt rice every time i wanna eat
@Maker Haugh are you really gonna lecture an asian how to cook rice?
@Maker Haugh i never asked you to talk about the sTruCtuRe oF rIcE
I use this item at least 1-2x a week ua-cam.com/users/postUgkxQJTPaJo-WI_mBKJOtoUVgCf0fPy2Wh90 Everything except the base is dishwasher safe, which makes for easy clean-up. If it finishes cooking the rice before you're ready to serve it, I recommend tossing in a small amount of water (especially if you're cooking the least amount possible) to prevent the rice at the bottom from drying out. The vegetable steamer feels a bit like a hit or miss with cooking times, and sometimes the color from the vegetables leaks down onto the rice. So, I prefer to steam my vegetables separately. Overall, great item for the cost. I've been using mine for over 8 months and am VERY happy with it!
I’ve been searching online or even here on youtube how to steam rice,I’ve never found one that I like untill this video. Kudos to the uploader who share her ways to steam rice I cook rice on stovetop a lot cause I dont like the taste of rice in a rice cooker. Thank You so Much this is a keeper. I cook mine for 30mins sameway I cook rice in a stovetop.
I've always cooked on a stove top but always wanted a rice cooker. Does it make the rice taste different then?
Steaming in chicken broth with some herbs is also very lovely.
That's a waste of stock.!
Actually, that’s a good youth broth and herbs.
Today I tried your method to cook rice. Thank you so much. Rice were fluffy and each grain was separate. Now I will always use this easy effective method.
Do share your other methoda.
Soak 10m
1:1.25
Boil water
Steam 20m
Sit for 5m
And rinse first. 4-5x.
❤
thank you! i prefer to cook one serving of rice rather than cooking it on rice cooker since i live alone, this tips helped a lot.
You can also freeze any uneaten rice. Just microwave it to reheat it, although you may need to sprinkle some water on it before heating it to 'freshen' it up a bit, so it resteams as it heats. I buy already prepared rice with vegetables, that are frozen and cook in the bag in the microwave, for when I'm not in the mood to cook, just heat and serve. I'm sure this method is a nicer and safer way to eat rice as no plastic is involved.
Yes! This is what I’ve been looking for! after 15 years trying to cook rice, I still haven’t had any success with the hybrid Boil/Steam method. I tried this last night and it was PERFECT!
My steamer doesn’t work on the induction cooktop in my new apartment, so I put a large sauce pot on the stove with a metal trivet. That pot doesn’t have a tight lid, so I used foil and a lid from a different pan.
Next time I will use stacking pans inside of the instant pot.
Thanks!
I’m going to check out more videos. I want to learn how to weave banana leaves to make pouches for steaming rice like I saw in Singapore.
I have eaten aThai chicken dish cooked in woven pandan leaves.
Get a rice cooker why dont ya and save the trouble
@@panzfaust9812 You can still end up with burned rice in a rice cooker if you are not careful. I doubt you can burn your rice with this method.
I have steamed white, brown, five grain, ten grain rice before. In the end I still prefer high tech electric rice cooker just because full grain rice can use a lot of time and gas. I think steaming is good for soft white rice or glutinous rice.
I cannot THANK YOU enough. I can FINALLY cook rice and my husband is very very happy too 😊👍🏻 Perfect method!
I have the steamer which I have never used. Now for the bowls👍
Addendum; I’ve used the small bowls that I have. Now that I know what quantities of rice to water, I am using this fabulous way to make rice. No longer am I getting wet or underdone rice.
Thank you so much for uploading ❤
I have never heard of his before! I found this video while trying to figure out how to use my new steamer. I can't wait to try out this new to me technique. Thank you for this great tutorial.
What technique were you doing before? I've only ever known how to cook rice like this
@@Billyb0b557 I've only ever cooked it in a pot on the stove top. It comes out either A) great, B) mushy, C) hard and over done or not done enough. Even if I do exactly the same thing every time. I also microwave precooked frozen rice sometimes. But this looks like a fool proof method, with easy clean up.
Just got a steamer and just did my first shrimp and crab legs now I'll definitely have to try the rice thanks for the video
I just tried this and it works perfectly, thank you!
Thank you. I am going to try this tonight. I am from Scotland and I love Chinese food and cooking. Its the best.
The best and easiest steamed rice i ever made! Thank you very much 😘
WOW Fantastique. Je ne connaissais pas cette technique. Merci
New method!
Totally liked it!!
Will give it a try!!!
Loved the lifter used to pick up the hot bowls of rice!!!
Link to buy it please.
this is spectacular. I tried this without any hope. But it works! love you :3
I'm spooked. I have nearly the same rice bowls except with a flower within the three circles. The edge decoration is the same.
It’s a very common design :)
Great method of steam cooking.. i had added some chopped vegetables.. my daughter just loves the steam Cooked carrots, broccoli and cauliflower.
Thank you. I will try that next time when cooking rise
There are many recipes but I will use only this one.Thank you.
This is exactly what I was looking for! Thank you 🙏🏼
I just tried this with 3/4 cups of Thai Jasmine rice. I used a Cuisinart 2.5 litre pot with a steamer and lid, steamed for 22 minutes, let stand for 10 minutes, and the results were almost perfect. Fluffy, a little clumpy, and the grains came out firm and whole. A few adjustments with my timing and technique, and it'll be ideal. My first go at this method was very impressive - it's the best way to make restaurant-quality steamed rice at home. By far.
Yours got clumpy because you decided to not follow her simply directions.
@@TURTLEORIGINAL As I said in my comment, it needed "A few adjustments with my timing and technique."
So I 'decided' to lightly grease the rice bowl with margarine, and add about a teaspoon of melted margarine to the salted rice water. I 'decided' that my rice-to-liquid ratio should be 1:1, and I 'decided' to steam for 22 minutes, let stand for 10. This produced grains that were firm, whole, and separate. The margarine also added flavour, and the rice didn't stick to the steaming bowl.
I've made steamed rice this way twice since posting two weeks ago. The second batch came out just like the first, which is what I want. It's now my preferred way, coz it looks better, and it tastes better.
Just amazing!!!! Would like to know about other grains - brown rice, sticky Thai rice , bulgar wheat please!
You can also do this inside a pressure cooker. It works well this way also.
please explain a newbie here
How long would you leave it?
Worked perfectly on my first try :D
Thank you for sharing this recipe. I like it very much and I will try it out as I do it the old-fashioned way learning from my mother I was born in Indonesia. Thank you.
Omg!!! I absolutely LOVE this!!! Thank u beautiful lady for sharing 💛 👏🏽👏🏽👏🏽
I will definitely try this method of cooking rice. Thank you very much.
Thank you for this video. I now know that best way to cook rice. Very yummy.
loved the tip to rinse 3-4 x then only soak 10mins - time saver!
Game changing, mind blowing rice!!!!!
I will definitely try this method, thank you ❤
Nice video, and useful tricks. I think she might be related to Uncle roger because she don't use colander, and don't cook rice like Jamie Oliver.
Thank you! I like the education you gave us at the beginning of the video. Actually,the entire video was very educational. 👍🏾👍🏾👍🏾
Looks good, i'm definitely going to try this method
Wow ! Will try that with Basmati.
Thank you great information. I learnt something today a better way to do rice 👍
You guys have all the cool cooking gadgets 😢😢😢😢
I'll try this method this evening..thanks for sharing
Works every time. (1 out of 1 so far)
that's a lot of Kitchenware to clean for not so many rice 😆
Awesome Cooking Technique though, i tried it and it was the best rice! fluffy and it doesn't cake up after a few hours
I tried this method in my electric steamer and, even though I turned it on beforehand to produce steam by the time I placed the bowl with presoaked rice and water into it, the rice wasn't ready in 20min of steaming and 5min resting covered.
For some reason, electric steamer needs more time (its instruction booklet says 30min minimum, i.e. for one cup of dry rice, no presoaking) or else the grains at the bottom of the bowl stay undercooked inside and ugly mushy outside. The rice grains in the top half of the bowl were perfectly cooked, though.
Next, I will try this method as you do, steaming over the pot of boiling water, to confirm that it is indeed my electric steamer that fails to steam it to doneness in 20min.
i lost hour and half
i was wondering if rice can be cooked this way! i'll surely try!
Where the heck did you get the single bowl sized steamer rack at the end? Cutest thing ever! 😀
Metric system people (like me):
I'd probably go with 100 gr rice (measured before rinsing) and 100 gr of water. The rinsing of the rice would add that little extra water. And I would let the rice sit covered for 10 minutes after the 20 minutes of steaming. But thats just me.
Thats a great ratio if you're making fried rice but it could be a little dry for other applications. I like 1 to 1.15 ratio by weight, or 1 to 1 for fried rice
I have never seen rice cooked this way before. Many thanks for sharing this technique. Could we add a touch of salt and a drizle of oil to the bowl of rice before cooking? also would this method, i wonder, work for short grain rice too? thanks again
Yes you can. Rice has to be soak for 10 mins. With oil it has a coating and oil like coconut milk will not penetrate through properly. Very often nasi lemak rice has hard center due to not soaking long enough. Add salt last before steaming. We cook rice porridge with salt soaking as the penetrated salt molecules breaks up the rice texture
Bagus untuk pelajar asrama, dan untuk jimatkan bahan penggunaan mentah
Really amazing. Thanks
Thank you!
Thanks so much. Going to try it now. 🙏❤
Will this method work for parboiled rice?
thank you much. This helps soooo much
This is what I was looking for.
a trick: watch series at KaldroStream. Me and my gf have been using them for watching all kinds of movies recently.
@Archer Chance Yup, been watching on Kaldrostream for since november myself :D
How about brown rice?
Can u please advise me on the time and water required for steaming brown rice using this method?
Thank you 😊!!
Looks so much better than boiled rice.😃
Thanks!
I think it is centuries old method. Now we can cover the rice with boiling water and save maybe 10 minutes of steaming time. I personally steam my rice in microwave. Cover with proper amount of boiling water and heat for one minute several times. It is important to cover the vessel properly no steam could escape.
Excellent! Saving time and energy, by using the microwave….please do share your technique = )
@@jspirit2631 I have good experience how much boiling water to add to rice to cook it fluffy. So cover my washed rice with boiling water and boil in microwave in bigger vessel for about a minute. Then cover well and let some rest. Then additionally heat about 3 times at about 600 W for 30 s or 60 s (depending on interval). All process until done does not last more than 10 minutes. Completely inexperienced person may add little water from kettle and then steam it until done. After my experiments with microwave at work alone at quarantine I find out that it suit very well for most grains including buckwheat and barley.
@ASAS-dn4e great advice, thank you for sharing 👍🏼
Great method. Thank you!
Steam rice is so much better because it's hard to get it wrong. Whereas the boiled rice one you can potentially overcook the rice or undercook depending on water level.
Maybe I should try this someday.
Very good. Thank you.
You can cut 8 to 10 minutes of total time if you cook it with previous boiling water.
Thanks, great recipe
I did it! 👏🏻🍚 Thank you❣️
Do you recommend after it's done, turning off the heat & keeping it covered for another 14 minutes to make it even fluffier? (Something I do with my ordinary stovetop method that's otherwise the same timing you use.) Or is it unnecessary?
I will. Take. For my lunch tomorrow❤😂
Thankyou!! This is gorgeous l dont have the simer rice.
Super method !
Thank you
Super. I will try.
I have some rice that I bought in Singapore. It gets all gooey when I boil it. I will try this method
Thank you I needed this
So nice, i am Subrata Deb from Calcutta India
Can use a rice cooker as a double boiler and get equally good results
what the, i have that same bowl
You can use a mesh strainer and get rinsing done way faster.
i steamed some chicken breast and vegetables,(in plenty of water left btw) and thought hey why not use the aroma rich water for your recipe. however please be advised that the boiling water might evaporate and the starch in the rice will go to the steam part and make it smell like burnt potatoes so keep an eye on your dish.
It is superb
WATER COVERS MY FINGER KNUCKLES RICE WILL BE DONE PERFECT NO MATTER HOW I COOK.😊
Hi, when I cook rice in water, I salt the water so that the rice doesn't become bland. So how do you go about steaming, do you salt the water that is going to turn into steam, or do you salt the water that you put into the container containing the rice last?
you change the water to a chicken stock
@@lunascomments3024 ok, thx 👍
I need to buy a steamer now.
Your steamer looks great - steamers in the UK have layers that are narrower, but very deep.
Is your steamer special, or does it have a particular name?
Q: Why would this be different from the "absorption method", ie 1 cup of rice to 2 cups water, and leave after water is almost gone?
私の住む日本ではこれはオコワ、コワメシと呼ばれています。
1000年前に主流だった米の食べ方です。今では赤飯という祝膳に使われるくらいになりました。
酒造用の米の加工にもこの方法が用いられます。よく噛まないと消化が悪いのでよく噛んで食べてくださいね。
Super recipe...👍🏻
I believe rice releases acid. Tail end water Needs to be drained.
Intsg. Noted. ThQ. Mumbai
If I want to use this steam rice method with my Instant Pot, how long should I steam it for? Half the time (so like 10?) or even less than that? Since steaming corn on the cob in the Instant Pot only takes 1-2 on high pressure (using “Steam” setting, of course).
Perfect👍🏻👍🏻
Liked and Subscribed
🙏 thank you so much 🇯🇲🇯🇲🇯🇲
Which type of rice works the best for this method?
Thanks
Any kind of ceramic bowl is ok?