Perfect Steamed Rice
We follow famed Cajun chef Donald Link to make perfect steamed rice. This makes nice and sticky rice with is perfect when served with dishes that have a great sauce, such as Red Beans and Rice of Chicken and Sausage Gumbo!
- 1 cup long-grain white rice
- 1½ cups water
- 2 bay leaves
- Pinch Kosher salt
Combine the rice, water, bay leaves, and salt in a medium saucepan and bring to a boil over medium-high heat.
Lower the heat to low, cover, and simmer for 20 minutes.
Turn off the heat and keep covered for another 5 minutes.
Take off the lid, remove the bay leaves, and fluff with a fork.
To make a drier, less sticky rice, rinse the rice grains in cool water two or three times. Swishing the rice around in the water before draining off the water.
You can also make the rice in a pilaf manner by sautéing the rice briefly in butter or oil before adding the liquid. You could also sauté the rice in the butter/oil with some chopped onions.
Resist opening the lid while the rice is steaming. If you keep the heat on low, the rice will steam perfectly. If the rice has not absorbed all the water at the end of the simmering process, place the lid back on the pan and simmer for another 5 minutes, and raise the heat a small amount.
Reheat the cooked rice in microwave in 1-minute intervals, or on the stove with a splash of water.
Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 16mg | Iron: 1mg