We love rice! We Filipinos considered rice as our staple food. As Filipinos, having a full meal would never be the same without rice intake. Rice has a special place in our hearts, our beings and-as well in our bellies. Following these premises, it is now safe to say (and with great pride) that we are one of the experts in cooking and serving rice. For those who crave for rice right now, this is the ‘Steamed Rice 101: The Filipino style’. So sans your mom, the rice cooker and a whatever easy way of having rice here are the 5 simple steps to cook your own steamed rice. One can cook steamed rice with these (crude) simple materials: stove (can be electric stove or gas stove-but we prefer gas stove for its manageability)and iron kettle or pots or cookwares (but if you are into going back to basics, use clay pots) and any conventional casserole.
We would be cooking 2 cups of uncooked rice in this scenario. Cooking steamed rice is really easy because cooking proportion, most often than not, is one is to one (1:1).
Let the cooking begin!
The Five Ways of Steamed Rice: The Filipino Way
1. Pour two (2) cups of rice in a cooking pot or iron kettle (or you may use casserole). As always, wash or rinse the two (2) cups of rice with water (ideally running water) for two (2) to three (3) times if needed. One interesting culinary practice known to Filipino culture is saving a portion of the water used for washing rice, and using it for soup-based dishes.
2. After washing the rice, put water amounting to the measure of the rice. On this example, we would be putting 2 (two) cups of water for the rice. Remember, cooking proportion is ‘one is to one’ (1:1).
3. Place the mixture in a stove set to medium fire and cover it.
4. Wait for the mixture to boil and uncover it letting it simmer but setting the fire lower.
5. After three (3) to five (5) minutes or after letting considerable amount of water to simmer (please do not stir), set fire to the ‘lowest’ possible heat (this is the reason why we preferred gas stove) then place the cover back. Within eight (8) to 10 (ten) minutes time, your rice is now ready to serve.