For ➋-➍Use same volume of rice and liquid (like 1½ cup (250 g) for 2-4 persons. 1½ cup uncooked rice will make 4½ cup steamed rice).
[optional]: rinse the rice in 2 or 3 changes of water until it runs clear and not milky. It will make the rice less sticky.
[optional]: soak the rice for at least 30 m to give it a softer texture.
Add the rice to the pan.
Either use your hand or gently shake the pan to make sure the rice level is even.
Start by adding the same volume of water/liquid. Then place your middle finger on top of the rice and continue adding water until it just reaches just to the first knuckle of your middle finger.
Bring the water to a boil, uncovered, over medium heat. You want to see bubbles gently forming around the edges of the pot.
Cover, turn the heat down to low, and let the rice simmer for about 20-22 m, until all the water is absorbed and the grains are soft.
Turn the heat off. Leave the pot on the burner and let the rice sit, covered, for another 10 m.
Fluff and serve.
[optional]: soak the rice for at least 30 m to give it a softer texture.
Add the rice to the pan.
Either use your hand or gently shake the pan to make sure the rice level is even.
Start by adding the same volume of water/liquid. Then place your middle finger on top of the rice and continue adding water until it just reaches just to the first knuckle of your middle finger.
Bring the water to a boil, uncovered, over medium heat. You want to see bubbles gently forming around the edges of the pot.
Cover, turn the heat down to low, and let the rice simmer for about 20-22 m, until all the water is absorbed and the grains are soft.
Turn the heat off. Leave the pot on the burner and let the rice sit, covered, for another 10 m.
Fluff and serve.
