Steamed rice

Living in a single dwelling, without refrigerator, food preparation is always a great challenge to me. Rice is my favourite staple but if I cook with the conventional way, I will have a lot of left overs and waste due to the dried rice sticks on the pot. I have been practicing steam rice for a few years and the result were better than cooking directly from the rice cooker pot.

Preparation time: 5 min

Cooking time: 15-20 min

Yield: 1 bowl of cooked rice

1. Wash a rice with a small stainless steel bowl.

2. Put the stainless steel bowl in the rice cooker with 0.5 cm above the water (or just dip your finger inside the bowl, water level same as the first section of your finger).

3. Fill the rice cooker with 1/2 inches.

(This is actually double boiling the rice. If you have a steam tray, just put the stainless steel bowl on the steam tray and steam the rice. The result will be same.

Today I add in one potato into the steam pot, and I add extra water (1 inches) and let it cook for 30 minutes.

Potato is fully cooked when you can pierce or cut the potato with little or no pressure.

So here you have it. Single serving plain rice, with every single rice have the same soft and firm texture.

In the single pot, you can add a pair of chopstick to steam another dishes. Steam chicken with vegetables will be a healthy and delicious choice. =)