Key skills taught: Steaming Rice
What to Rice to buy:
Rice is a staple in many cultures, and thus is used in a multitude of different recipes and styles of cooking. Below I will list rice that is suitable for steaming with the method shown above in the video and when you would use them.
The rice discussed in this article will be have the aim of creating lovely, light and fluffy rice in mind. Sticky rice can be amazing in many dishes, but that’s a different article for another day.
Long grain vs Short Grain:
When choosing your rice, the first question you need to ask your self is do I want long grain or short grain rice? Whilst short grain creates more tender and moist rice it also is much more likely to clump together than long grain. Long grain becomes a lot fluffier when cooked, and especially when steamed so for this technique it will be what I recommend.
Brown rice VS white rice:
This comes down to personal preference. Brown rice is much healthier as it still has the germ intact, but will take longer to coo so be sure to add a bit more water and cook for 10-12 minutes rather than the 8-10 white rice takes.
Does what it says on the tin, cute bread. Unlike other knifes the bread knife funtions more like a saw, so can be used for cutting open anything that’s particularly tough.
One of the 2 kings of steamed rice. Popular in India this long grain rice imparts a suble nutty flavour into your food and works well with any seasoning you use with it.
The second king, as the name implies this long grain rice imparts a jasmine flavour but also works well with a number of seasonings.
As a general rule a good way to know what to use when seasoning your rice is to use seasonings that you are using in the rest of your dish. Its also important to remember that you will be infusing these flavours rather than just adding them on top so using aromatic herbs and seasonings will work best.
Here is a link to my seasoning guide for more info on different seasonings: