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Why steam rice?

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Why steam rice?

Lindsay B. | Mar 3, 2003 07:49 PM

I invariably screw up stove-top rice, and I know I'm not alone. Something always goes wrong, most often it turns out gluey or soggy. Tonight I decided to take a different approach. I boiled the rice in an excess of salted water (the way you'd cook pasta). After ten minutes I drained it, returned it to the still-warm pot and replaced the lid. The rice turned out perfectly and the whole process took about 15 minutes less than stove top rice.

Is there any advantage to steaming rice on the stove?

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