What is steamed rice?
popular in Asian cuisine, steamed rice is simply white rice that is boiled using water and steam. The rice is cooked in water while it is covered so that no moisture can escape. As the grains absorb moisture, swell and soften. This is sometimes known as an absorption method. It is often given as an attachment as an attachment, and is also used as a component in the main dishes. Although the only ingredients that are essential for this food are water and rice, sometimes salt is also added. Occasionally, other flavors such as lemon grass could be included. Tea bags can be placed in a pan with rice to add flavored. Adhesive is the result of excess starch on grains. Starch can be removed by rinse rinsing three to five times. After the rice stops coloring water and milk -white, enough starch should be removed to prevent too sticky rice.
After rinse rice is placed in a pan with watersou and bring to a boil. When the water begins to boil, the heat is reduced and the pan is covered. During this time, rice is allowed to sit undisturbed. It is important that the pelvis remains covered and that the cover is safe throughout the cooking process to ensure that the moisture does not escape. If salt, lemon grass or other flavors are added, they are included before cooking water.
During this process, rice absorbs both water and steam, which is created by heated water. Rice swelling with added water, tripping the volume of rice, so that 1 cup (about 237 ml) uncooked rice will produce 3 cups (about 710 ml) cooked rice. Cooking or cheating is often in the preparation of steamed rice. Undervaoking can be to ensure that all water in the pelvis has been absorbed by rice before removing it from the heat. On the contrary, excessive cooking can be prevented by not leaving rice to heat after all moisture absorption.
After the rice is cooked, it is removed from heat and is left to stand a few minutes before the cover is removed.At relatively regular intervals, steam holes should have occurred and no moisture should remain in the pan. Before serving, rice should be a fluff with a fork.