This recipe is super simple with just a few essential tips to give you perfect steamed rice every time.Please use good quality jasmine Rice because it tastes and smells infinitely better than the cheap white rice or processed rice you buy that is marketed as vitamin enhanced. Get your vitamins from meat, fruit, vegetables and dairy - not from chemcials sprayed on treated rice!
Measure out the raw rice and add it to the cooking bowl from your rice cooker or a heatproof bowl for the other methods.
Wash the rice under running water, draining off the cloudy water as you go until the water draining off is quite clear. Agitate the rice by wiggling your fingers around as you wash it.
Instructions for Using a Rice Cooker
Place cooker bowl with your washed and drained rice on a flat and level surface. Locate the scale inside the cooker pot that is marked for Jasmine rice or the type of rice you are using if it is not Jasmine Rice.
Having located the correct scale, and with the pot flat and level, add in clean drinking water to match the number of cups of dry rice you are cooking. Note that some larger rice cookers have a minimum of two cups of dry rice!
With reference to your particular rice cooker model instructions, select the cook program for Jasmine Rice / Plain Rice and switch on.
Allow the cooker to finish the cooking program when you will hear an audible sound or see a visible indication. Most rice cookers will continue to keep the rice heated properly without drying out for several hours after the rice is cooked giving you a lot of versatility on timing to serve.
Fluff up with a fork when you take the rice out into your serving bowl or individaual plates.
Instructions for Pan or Steamer
If your pan does not come with a suspended tray then you can make up a makeshift support using rolled and scrunched up tin foil made into a support ring. Ensure the bowl you will use to cook will sit nicely in the ring without the bottom of the bowl sitting below the bottom of your foil ring when it is seated. Adjust the size of the ring across to suit.Drop the foil ring into your pan ready to recieve your cooking bowl which should be heatproof. The bottom of the cooking bowl must not touch the bottom of the pan and preferably should be above the top of the water.
Your rice should already be washed and drained as per the instructions at the beginnning of the recipe. Add one cup of drinking water per cup of dry rice you measured out to cook.
If using a steamer simply assemble the steamer, add water to the reservoir and turn the steamer on with the rice and water in the bowl sitting on the steaming shelf and put on the cover. Set the timer for 33 minutes.
If using a pan then add water and bring to the boil then remove from the heat to add the bowl with rice and water. Taking care not scald yourself using cloths or tongs, place the bowl on the steaming tray or sit it in your foil ring. Cover, setting the lid askew if it is the type of lid without ventilation holes. If your lid has vents just put it in place.
Turn the heat on to get the water simmering again and simmer for 30 minutes which will produce steam to heat and cook your rice. Check the water every now and again to make sure it does not boil dry.
End of Cooking and Serving
If you are using a rice cooker then your rice is good to sit in the cooker after the program has finished - it should be kept warm for several hours and still be ready for serving.
If using a pan or steamer then you should remove the bowl as soon as the cooking time is up. Transfer teh cooked rice into a second bowl, fluffing the cooked rice with a fork as you transfer in order to release trapped steam and separate the rice grains. If you skip this step the trapped steam will condense back into the bowl and make the rice at the bottom wet and not so nice.