Steamed Rice
Recipe from Ed Kernan
Cooking rice to perfection is not as easy as it appears, but with a few fail-safe measures, you can master the art of a perfect pot of rice. There’s plenty of debate about whether or not you have to wash your rice before you cook it. I am firmly in the “wash your rice” camp. There’s a couple of reasons for it, it washes away the excess starch and lets the grain’s flavor profile shine through. Without excess starch, your rice is less likely to clump together, keeping the grains nice and separate. Run a little experiment, and see if you can taste the difference!
5-10 minutes
25 minutes
4
What You'll Need
Ingredients
- 2 cups jasmine rice
- 1 teaspoon salt
- 1 tablespoon unsalted butter
Notes:
The maximum amount of rice that can be prepared in the Perfect Power Pot™ is 2 cups of uncooked rice. During the cooking process, the steamer insert is placed on top of the pot with the glass lid on to help dissipate the starchy steam that bubbles up during the cooking process. Without the steamer insert in place, the bubbles will overflow on top of the glass lid.
Directions
Step 1
Rinse rice in cold water until water begins to run clear. Drain rice and let it sit for 5-10 minutes to dry.
Step 2
Add rice, salt, and 2.5 cups water to the Perfect Power Pot™. Heat on Level 2 (high heat) until water begins to simmer. Turn heat down to level 1 (low heat). Place the steamer insert and glass lid on top of the Perfect Power Pot™. Set a timer for 15 minutes.
Step 3
When the timer goes off, turn the heat off completely. Leave the steamer insert and glass lid on the pot. Set a timer for 10 minutes.
Step 4
When the second timer goes off, remove the steamer insert and glass lid. Fluff the rice with a fork and add a tablespoon of butter.
