Perfecting Your Steamed Rice
Making steamed rice can seem a chore if you don't know what you are doing. I will be making this steamed rice in a rice steamer. Long ago I decided that I didn't care for using a pot on the stove. I suggest you upgrade to a machine if you already haven't. For this recipe, I will be using 2 cups of calrose rice, a pinch of salt, and water. Later I will season my rice for my recipes, but that is optional. But there are a lot of things that are not. When measuring your rice, you need to use the provided cup from your machine. I've had a few, so I have a couple in easy reach. If you accidentally threw yours away, you need to remember that a Japanese cup is about 2/3 cup in American measurement. You need to wash your rice at least three times. Three is the magic number, but you might need one more, just watch the water. The first rinse I do not count, because you pretty much get the rice wet and pour off the water. This is the dirty water and you need to work