How does one make steamed rice without an electric rice cooker\steamer?

"Steamed Rice"

1 cup rice

1 tsp. salt

2 1/2 cups boiling water

Place rice in a greased ovenproof casserole dish; sprinkle with salt and pour the boiling water over. Cover and cook in 350* oven for 20-25 minutes.

In a basket? oh bother

Steamed Rice

Ingredients

1 rice

1 water

1 salt

Instructions

Let's begin at the beginning. Cooking rice is so simple that I cannot understand why so many people claim to have trouble with it. Nor can I understand how people can buy that instant stuff that tastes like the cardboard box in which it comes. Maybe the box tastes better!

Instructions for cooking perfect rice are simple. Use a heavy covered saucepan. For size, figure 1-quart capacity for each cup of rice: 1 cup of rice takes a 1-quart pot; 4 cups, a 4-quart pot. Add 2 cups of water and 1/4 teaspoon salt for each cup of rice. Bring to a boil with the lid off and keep it off for about 3 minutes. Put the lid on the pot and turn the heat to very low. Let it cook for 15 minutes and then turn off the heat. Do not open the lid during this process, and let the pot stand on the burner for another 5 or 6 minutes. You are now ready to serve.

HINT: ON COOKING RICE. When cooking rice use a heavy

saucepan. If your pans are light stainless steel use a heat

diffuser. It will help keep the heat even on thin pans.

Remember, rice doubles in bulk so 1 cup will give you 2 cups, or 4 servings of a normal side dish.

OK here goes Dan J was almost there, but here is the100% real answer.

Using a microwave oven. Take a close but loose fitting microwavable pot like a ceramic pot or a casserole dish not a sealing Tupperware type container ... then take a measure of rice a cup, mug, or any other volume. Add to it 1.5 X volumes of the same measure of boiling water.

Set your microwave oven to about 750 watts power and a cooking time of 13 minutes. When the 13 minutes are up remove from the microwave and leave for 10 minutes. Trust me on this one if you leave the rice for 10 minutes the rice will be perfect.

All you need to do is cook the rice to coincide with what you are cooking and you will get perfect rice with the perfect dish.

Try this recipe and vote on the result of your trial. It is the best method of cooking rice that I know and I have been cooking rice since 1970 and that was before most of you were born.

Remember with this method you don't spend anytime watching the pot/saucepan boiling and overflowing or 20 minutes cleaning the hob, or 10 minutes cleaning your saucepan after 24 hours soaking. The pot you use to cook your rice in will clean straight away after cooking and serving.

Rice Steamer Basket

Sorry this may not answer your question but some answers above on cooking rice has some misconceptions.

In Asia, rice are supposed to be cooked slowly on low heat covered with a lid - from the time the cool water is added to the washed rice in the pot till the rice is cooked and just before the water runs dry.

The rice shouldn't be disturbed during this slow boil as opposed to what has been written above. You should be able to see potholes spread across the pot where the bubbling was during the boil.

p.s. Have friends who tried steamed rice and they say it tastes better and fluffier than boiled rice.....happy cooking!

you can just use a saucepan. just put your rice and water in the pan and set at medium-high & cover. once the rice starts boiling turn the heat down to low and leave it to steam. when its all nice & fluffly its done. there should be no more water left->the rice should have absorbed it all if you added the right amount. btw, this method usually has a thin crust of rice at the bottom and should be crunchy depending on how long you leave it on the stove. the rice cookers have it too sometimes but thier crust is light & not usually crunchy.

Quite frankly I cant see much difference to cooking in the pot annd steaming. OK same amount of washed rice and water in a saucepan that has a tight fitting lid bring to the boil for a minute.Turn gas or electic to absolute lowest and put on lid and let cook slowly turning the rice a few times. Keep checking until grains are cooked as you like it. p.sss I normally use Basmati rice.

I've achieved this consistency as steamed rice by boiling the rice -- not instant rice -- on high heat. You must watch it closely though so you catch it before all the water boils out. Stiring constantly will allow you to know the moment it is done.

Very simple... Use a glass or ceramic covered dish.... Add 1 cup of rice to 2 cups of water (or 1 can of chicken broth)... Put in the Microwave on high for 15 minutes... take out and fluff with a fork.... If it still seems a bit wet then microwave for 2 more minutes...

With a steamer. It's either a stovetop item or a little basket you put inside a pot you already have. Put water in the pot. Put rice in the basket. Put the basket in the pot above the water line. Cover and bring to a boil.

Personally, I loathe steamed rice and prefer it boiled.