Steamed rice refers to a method of cooking rice where it is cooked by the steam generated from boiling water, without being submerged in the water itself. This cooking technique is common in many Asian countries and results in fluffy, separate grains of rice.
To steam rice, you typically start by rinsing the rice to remove excess starch. Then, you add a specific amount of water to a pot and bring it to a boil. Once the water is boiling, you add the rinsed rice to a steamer basket or a separate container that can hold the rice above the water level. The rice is then covered with a lid, and the steam from the boiling water cooks the rice.
Steaming rice allows it to cook evenly and helps retain its natural flavor and texture. It is a popular method because it yields fluffy, light rice that can be served as a side dish or as a base for various dishes. Steamed rice is a staple in many Asian cuisines and is commonly enjoyed with stir-fries, curries, stews, and other dishes.