How to cook rice…In an electric steamer
Follow the instructions for your steamer. The machine will switch off once the water has been absorbed and can even keep the rice warm for a few hours.
TOP TIP: White rice generally takes 15 minutes to cook and brown rice about 25 minutes.
How to cook rice…In a bamboo steamer
Rinse and soak 1½ cups sticky or white rice for 3–4 hours and drain. Line a bamboo steamer with a clean, damp cloth and spread out the soaked rice in an even layer. Cover with another cloth. Fill a wok with 5 cm water, bring to a simmer over a medium heat and place the bamboo steamer over the simmering water (the bottom of the steamer should not touch the water). Steam the rice for 30 minutes. Fluff with a fork to serve.
TOP TIP: Soaking rice for a few hours before cooking results in evenly cooked, fluffy rice.
How to cook rice…Using the absorption method
Place 1½ cups long-grain rice in a saucepan with 2¼ cups cold water (or judge the level by measuring the water from the top of the rice until it reaches the first joint of your thumb). Cover, bring to the boil and reduce the heat to low for 10–15 minutes. Turn off the heat but leave, covered, on the stovetop for 5–10 minutes to absorb completely. Fluff with a fork and serve.
TOP TIP: Don’t stir the rice while it cooks as this causes the grains to split and the starch to escape, creating a stodgy result.
How to cook rice by… Nuking it!
Rinse 2 cups long-grain rice such as basmati or jasmine in a sieve and place in a deep, microwaveable bowl. Cover the rice with water until about 2 cm submerged and cover with a lid, preferably with small holes in it to allow the steam to escape. Cook on high for 5 minutes. Reduce the heat to medium and cook for a further 7 minutes. Set aside, covered, for 3 minutes. Fluff with a fork and serve.
TOP TIP: To ensure fluffy rice, keep in as much steam as possible during the resting stage by using a tight-fitting lid.
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