White Rice (Steamed Rice)

White rice (also frequently referred to as steamed rice) is a staple food in many Asian cultures. Frequently, when Asians are away from home, they still crave for a meal with rice.

In the modern kitchen, rice is usually cooked with a electric automatic rice cooker. Cooking rice with just a saucepan over a stove has become kind of a lost art. I am sure many had found themselves craving for rice in a far away land, only to realize that they had not packed a rice cooker!

In fact, cooking rice with a saucepan is very simple. Once you have mastered the method, you'd wonder why we bother with the electric rice cooker.

Recipe. 1. Measure out the desired quantity of uncooked rice with a small container (like a coffee cup, measuring cup, etc) and pour the rice into an empty saucepan. | 2. Rinse the rice 1-2 times with clean water and carefully drain the water from the saucepan. | 3. Now for every one container of rice (in Step 1) added 2 containers of clean water. | 4. Cover saucepan and bring to rolling boil over a medium flame. | 5. Remove the cover, lower the flame and allow the rice to simmer for 13 minutes (the water should be just boiling), until most of  the water have been boiled off. | 7. Using a soup spoon, give the rice a good stir and continue boiling for another 2 minutes. | 8. Turn off the stove and cover the saucepan.  Allow to rest for 5 minutes before serving. | Serving Size: Half cup of uncooked rice can serve 1-2 persons.