Email to Cat      

.Perfect Steamed Rice

Source of Recipe

From "Real Cajun" by Donald Link


Recipe Introduction

"I have never been in a kitchen in southern Louisiana that doesn't have a rice cooker. You are as sure to see one on the counter as you are to find the trash under the sink. There are countless ways to cook rice, and various cultures have their own methods. In Cajun country, rice is almost always steamed. Some people like their rice somewhat sticky, because it soaks up rich and fragrant sauces better, while others like the individual rice grains to be a bit drier and separate. If you fall into the latter category, rinse the rice in cold water before cooking. (Another method for keeping rice grains separate is to cook them pilaf style by sautéing the rice briefly in butter or oil—and often minced onions—before adding the cooking liquid; the fat coats the grains and helps them remain separate during cooking.) I generally like my rice steamed (and sticky) because steaming brings out its natural nutty flavor and aroma. The fragrance of steamed rice always reminds me of where I came from, and it makes me anticipate whatever it is I'm serving with the rice. This recipe can be doubled or tripled as needed, as long as the ratio of one part rice to 1 ½ parts water remains the same."

List of Ingredients

â—¦ 1 cup long-grain rice
â—¦ 1 ½ cups water
â—¦ 2 bay leaves
â—¦ Pinch of salt


Recipe

Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to very low, cover with a tight-fitting lid, and simmer for 15 to 20 minutes.

Remove from the heat, and keep covered for an additional 5 minutes. Remove the lid, cool for a few minutes, and then fluff the rice with a fork.

Makes 3 cups