Rice, plainly steamed, is an underpinning, accompaniment, or ingredient for many dishes, both in this book and in kitchens around the world. In order to avoid the confusion that can result because of the many kinds of rice available, I have come to rely on a basic method for preparing steamed rice that works whether you need cooked rice for adding to a recipe or serving as a side dish. It is easy to do, though you must pay attention to when it comes to a boil and then promptly turn down the heat before it boils over, makes a mess on the stove, and turns out mushy rather than in beautifully individual grains. For other rice recipes in the book, see South African Sausage with Collard Greens, Ethiopian Spiced Butter, and Cashew Rice (page 69), Paella with Chorizo, Shrimp, and Baby Artichokes (page 130), and Brown Rice, Walnut, and Dandelion Green Veg “Sausage” Wrapped in Cabbage Leaves with Tomato-Caper Sauce (page 151).
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Rinse the rice briefly in a sieve under cold running water, put it in a small, heavy saucepan, add the water, and bring to a boil over medium-high heat. Decrease the heat until the water is barely shuddering. Cover the pot, set the timer for 22 minutes, and let the rice cook without lifting the lid. When the timer sounds, the water will have been absorbed and the rice will be tender.
Step 2
Remove from the heat and set aside, still covered, to finish cooking and steam dry for 10 minutes, or even longer is okay. Fluff up the rice with a fork just before using or serving.
