Any type of rice can be steamed, but this method might not cook properly for some varieties. This produces separate rice grains even after cooking. Steaming takes a slight longer time to cook then by boiling. It is better idea to soak rice in water before it is cooked by any method. There are two methods of cooking rice by boiling
- Boil rice with large amount of water then drain excess water after rice is cooked.
- Use appropriate ratio of rice to water and boil for correct amount of time.
When boiling rice with large amount of water and draining excess water, the nutrients are lost with draining. This method is useful one doesn't know the rice to water ratio. This is also better method if the rice is sticky type and one wants separate rice grains after cooking. This is easier method for beginners. Drained rice will be better to use to prepare fried rice and similar meals.
In second method, the person knows the ratio of water to rice. First, rice is washed and soaked for few minutes. Then the ratio of rice and water is mixed and put on the stove. After few minutes, it starts boiling, give it a brief stir. When the rice-water mixture starts to become thick, give it another stir, then turn low heat and cover the pot. After few minutes, all water will be evaporated, then turn heat off and put the rice to rest for about 10 minutes before serving hot with curry and gravy.
If the person knows the ratio of rice to water to use, it is better to use second method as the nutrients are not lost by draining. The ratio depends upon the type of rice and age of rice. If the rice is aged one, it might take slightly larger quantities of water than the new ones. For normal rice, 3:2 ratio of rice to water can be used. The ratio can be adjusted according tho the result after first cooking. Again, this ratio will depend upon type and age of rice.
This method works better for non-sticky rice like Basmati rice, and may not work well for sticky rice like Japanese rice. This type of rice is better to serve hot with curry and gravy.