Steamed rice: cooking times to obtain a steamed rice with a delicious flavor. Amount of water, steam cooking in a pressure cooker or in the steamer. Many useful tips.
For to steam riceyou need to add 100 ml of water to the steamer for 100 grams of ricewhat do you wantsteam cooking. All the added water, in the form of steam, will be completely absorbed by the rice and for this reason, to make the rice tastier, you can replace the steaming water with broth or add spices and condiments. To steam satisfactorily it is necessary to do more experiments because a lot depends on the appliance we use. On this page we will see different cases for steaming in the pressure cooker, in a saucepan or in the steamer.
To cook steamed rice in the microwave, I refer you to the page:steam in the microwave.
Steamed rice, properties
With thesteaming, the rice keepsalmostunaltered its nutritional properties. Compared to boiled rice, steamed rice is a better source of micronutrients, vitamins and minerals.
Rice is considered an excellent source of zinc and manganese. 100 grams of steamed white rice provide 130 kcal. According to the nutritional profile, we see that rice provides:
- Potassium: 23 mg
- Zinc: 0.4 mg
- Phosphorus: 33 mg
- Manganese: 0.4 mg
- Magnesium: 8 mg
- Iron: 1.5 mg
- Calcium: 1 mg
In addition to the mineral salts listed above, rice provides vitamins of group B, in particular vitamins B1, B3, B5 and B6. In addition to the micronutrients listed above, the composition of 100 grams of rice also includes 69.5 grams of water, 2.4 grams of protein and 29 grams of carbohydrates.
Steamed rice without steamer
This technique is a bit risky as it uses very little water so as to minimize contact between rice and water even without a steamer.
Pour 450 grams of rice into a saucepan with a narrow bottom and a lid that closes perfectly. Do not use casseroles that are too wide otherwise all the rice would end up coming into contact with the water.
Add 3 cups of cold water and put on the stove. Bring quickly to a boil. Lower the heat and over low heat and continue cooking for about 15 minutes without ever removing the lid.
It is essential to avoid removing the lid and it is equally crucial to keep the stove on a very low flame. Then turn off the heat and let the rice rest, always covered, for another 15 minutes.
Steamed rice in the pressure cooker
Those who have a pressure cooker can take advantage of what has just been described to obtain a better result. Pressure cooking allows you to lower the amount of water used.
To optimize thesteam cooking in a pressure cookeryou can use the special baskets. Check the diameter of your pressure cooker and choose a suitable basket. The rice must not come into contact with water and the closurewatertightof thepressure cookerwill allow perfect cooking and intimestighter.
Helpful link from Amazon: pressure cooker basket
The baskets are also useful for steam cooking in the classic steel pot that you use for cooking pasta.
Steamed rice, cooking times
THEsteamed rice cooking timesvary bysizeand the variety of rice used. THEsteamed rice cooking timesthey may also vary according to the use you wish to make of them. If you want to prepare rice cakes like the ones in the photo above, you should probably extend the cooking time by at least 10 minutes!
You may be interested in: steaming times
In particular, isteaming times for ricethey see:
- 100 g of rice, 100 ml of water, a pinch of salt, 20 minutes of cooking
- 200 g of rice, 200 ml of water, half a teaspoon of salt, 25 minutes of cooking
- 300 g of rice, 300 ml of water, half a teaspoon of salt, 30 minutes of cooking
For every 100 grams added, allow for 5 additional minutes of cooking. As for the amount of water, in the steamer, well closed and isolated, it is good to respect a 1: 1 ratio while in pots with basket, always add 50 - 100 ml of water more than the doses indicated in the list.
Pictured: sweet of steamed rice on bamboo baskets. It is a steamed rice cake typical of traditional Filipino cuisine. The dessert is served in banana leaves.