You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Perfect Steamed Rice

Perfect Steamed Rice

I think rice is one of the hardest things to cook.

Until a couple of years ago, I still couldn't manage to boil myself a pot of rice without it ending up a mess of sludge.

But I started to research it, and this is the recipe which has worked best for me.

There are no secrets or tricks here. It's just about timing and attention. That doesn't mean you have to hover over the stove - but make sure you use a timer and keep half an eye on it.

While I say there are no tricks, there are two rules:

  1. DON'T STIR IT. Ok, you can give it one stir right at the start when you add the rice to the water, just to even it out. But that's it, ok? Promise me? 
  2. DO NOT LIFT THE LID ONCE IT'S ON! Now, that's important. No sneak peeks. Yes, it will seem like there's no water in there, and that it's going to burn. But if you follow the instructions and pay attention to timing, it will be fine, I promise.

You can wash the rice first if you want. To be honest, I never bother with it.

Perfect Steamed Rice

(Makes enough for 4 people)

  • 1 1/2c jasmine rice
  • 1 1/3c cold water
  • Put the water into a large pot. Add the rice, stir once to even out.

Turn on a high heat and bring to the boil. Let it boil at a high heat until steam holes appear in the rice, and the grains on the surface look dry. This should take 5-7 minutes. Reduce the heat to very low (as low as possible) and cover with a tight fitting lid. Set your timer for 15 minutes.

When 15 minutes is up, remove from the heat and let it sit for 5 more minutes. 

Gently fluff with a fork and serve

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