"jmcquown" > wrote in message
...
> aem wrote:
>> On Sep 11, 7:04 am, postingprofile > wrote:
>>> Can I use a collapsible steamer basket to do this, or should I get a
>>> pot with a rice insert?
>>>
>> Why would you want to? "Steamed rice" is a misnomer for boiled rice.
>> Pot, rice, water, bring to boil, cover, turn heat to lowest setting,
>> done in 17-20 minutes. Let sit another 5-10 minutes. "And there you
>> have it!" -- steamed rice. -aem
>
> Actually, in order to "steam" boiled rice you have to take the lid off and
> stir the rice after you cook it so the steam will release rather than keep
> the rice moist. And, if I'm guessing correctly, the OP probably wants to
> steam rice in order to make fried rice. If that's the case, they need to
> be
> sure to chill it overnight. Good fried rice requires leftover steamed
> rice.
> And be sure to cook it without added salt or fat.
>
> Jill


A month ago, I was looking for fried rice recipes and the only variation I
found in terms of cooking the rice was to use a different rice to water
ratio. 1.5 cups rice to 2 cups water, for instance, for a drier result.

Is it possible that in the context of this thread, the word "steaming" is
conjuring the same images as steaming vegetables, with the food over, but
not touching the water?