basic steamed rice

Many families have a traditional way of preparing rice, one that's been handed down from one generation to the next. Rice is a fairly forgiving grain when cooking, but poorly made rice can sometimes make or break a meal. Familiarity with the preparation requirements of various rice will help ensure a satisfactory result. What works for medium-grain rice will not necessarily work for short-grain rice even though the preparations are similar. Nowadays, there isn't any need to pre-wash rice unless you are specifically directed. The following directions call for cooking rice in a saucepan (I prefer T-Fal products); if you intend on using a rice cooker, please refer to the manufacturer's instructions for rice cooking directions.

Makes 4-6 servings

Jasmine (Thai Medium-grain Rice)

1 Cup Medium-grain rice
1-1/3 Cup Water

Combine rice and water in a small- or medium-size saucepan. Cover.

Bring to a boil over high heat. After water has begun to boil, reduce heat to low, and simmer, covered, for 10 minutes. Remove pan from heat; let sit for 10 minutes, covered. (This is the actual steaming process.)

Use a rice spoon to serve cooked rice in individual bowls.

Hakumai (Japanese Short-grain Rice)

1 Cup Short-grain rice
2 Cups Water

Combine rice and water in a small- or medium-size saucepan. Cover.

Bring to a boil over high heat, and cook for 5 minutes. Then reduce heat to low, and simmer, covered for 10 minutes. Remove pan from heat; let sit for 15 minutes.

Use a rice spoon to serve cooked rice in individual bowls.