Perfect Steamed Rice

Ingredients

Steamed White Rice

• 50-350 g white rice – basmati, long grain, sushi, jasmine, thai or sticky; allow 50-70 g per person
• 1200 g water (TM5/TM6) or 1000 g water (TM31)
• 1 level tsp fine sea salt or pink Himalayan salt
• 1 tsp olive oil, ghee, butter or coconut oil – optional

Steamed Brown Rice

• 50-350 g brown rice, basmati or long grain; allow 50-70 g per person
• 1400 g water (TM5/TM6) or 1200 g water (TM31)
• 1 level tsp fine sea salt or pink Himalayan salt
• 1 tsp olive oil, ghee, butter or coconut oil – optional

Steamed Wild Rice, Red Rice or Black Rice

• 50-350 g wild, red or black rice; allow 50-70 g per person
• 1400 g water (TM5/TM6) or 1200 g water (TM31)
• 1 level tsp fine sea salt or pink Himalayan salt
• 1 tsp olive oil, ghee, butter or coconut oil – optional

Method

Steamed White Rice

1. Weigh water into TM bowl (see 2nd tip if cooking less than 120 g rice), insert simmering basket, weigh rice into it, add oil and sea salt on top of rice, then rinse rice 10 sec/speed 5.
2. Steam 20 min (TM5/TM6) or 17 min (TM31) /Varoma/speed 4. Check rice is done to your taste, and make a note if you would like to cook it a minute or two more or less next time.
3. Lift simmering basket out of TM bowl using hook on TM spatula, transfer rice to a serving bowl, lift rice with a fork to separate the grains, then serve. See 3rd tip if chilling or freezing.

Steamed Brown Rice

1. Weigh water into TM bowl (see 2nd tip if cooking less than 120 g rice), insert simmering basket, weigh rice into it, add oil and sea salt on top of rice, then rinse rice 10 sec/speed 5.
2. Steam 35 min/Varoma/speed 4.
3. Remove TM lid, gently stir rice in simmering basket, taste it carefully (it will be hot), then if needed, steam again 5-15 min/Varoma/speed 3 until done to your taste (different varieties of brown rice need different cooking times).
4. Lift simmering basket out of TM bowl using hook on TM spatula, transfer rice to a serving bowl, lift rice with a fork to separate the grains, then serve. See 3rd tip if chilling or freezing.

Steamed Wild Rice, Red Rice or Black Rice

1. Weigh water into TM bowl (see 2nd tip if cooking less than 120 g rice), insert simmering basket, weigh rice into it, add oil and sea salt on top of rice, then rinse rice 10 sec/speed 5.
2. Steam 35 min/Varoma/speed 4.
3. Remove TM lid, gently stir rice in simmering basket, then steam again 5-15 min/Varoma/speed 3 until done to your taste.
4. Lift simmering basket out of TM bowl using hook on TM spatula, transfer rice to a serving bowl, lift rice with a fork to separate the grains, then serve. See 3rd tip if chilling or freezing.

Janie’s Tips

1. Since the rice is steam-cooked, whatever weight of dry rice you choose, always use the full amount of water and sea salt to create steam throughout the cooking time. There is one exception: see next tip if cooking less than 120 g rice.
2. When cooking less than 120 g rice, reduce water quantity by 200 g for all rice recipes above.
3. Rice needs to be eaten or chilled as soon as it is cooked. If you would like to keep your leftovers, spread cooked rice in a thin layer on Varoma tray and cool quickly to fridge temperature within 1 hour after cooking. Transfer to a bag or container and keep in fridge for up to 2 days or freeze for up to 2 months.
4. Reheat chilled rice with 1-2 Tbsp water or stock in a covered saucepan until steaming hot throughout and liquid has evaporated, or use for stir fried rice. Frozen rice can be defrosted in the fridge and reheated the same ways, or reheat on Varoma tray in covered Varoma over 500 g water 12-15 min/Varoma/speed 2 or longer until piping hot throughout.
5. This recipe is gluten free (GF) – please read ingredient labels to check all your ingredients are gluten free if gluten free is required.
6. For dairy free (DF), use olive oil or coconut oil instead of ghee or butter – please read ingredient labels to check all your ingredients are dairy free if dairy free is required.
7. This recipe is vegetarian.
8. To make this recipe vegan, use olive oil or coconut oil instead of ghee or butter.