Steamed Rice

1. 1

   In a 3 to 4 quart heavy saucepan bring water with salt to a boil.

2. 2

   Add rice and cook, stirring, until water return to a boil.

3. 3

   Reduce heat to low and simmer until surface of rice is covered with steam holes, 8 to 10 minutes.

4. 4

   Cover pan and cook rice until it is tender and all water is absorbed, about 15 minutes more.

5. 5

   Remove pan from heat and let stand, undisturbed, 5 minutes.

6. 6

   Fluff rice with a fork.

7. 7

   Rice may be made 3 days ahead and cooled completely before being chilled, covered.

8. 8

   Reheat rice in a lightly oiled colander set over a saucepan of boiling water and covered.

* Per serving · 4 servings · Values may vary.

No additional tips available.