On Tue, 11 Sep 2007 21:29:20 GMT, "JoeSpareBedroom"
> wrote:

>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?

I'm assuming the OP doesn't have access to a common machine called a
"rice cooker", which is where someone like the OP would make "steamed"
rice.

Most Americans who don't cook rice on a regular basis don't have a
clue about how much water to rice is appropriate. So just dump the
rice into a large amount of water (with salt) and boil until the
kernels have popped, but there is still a hard center (about 10
minutes). Drain and place back into the pan which is now on low heat.
Let the rice "steam" for another 10 minutes. Voilà! You have rice
like you would get from a rice cooker.
--

History is a vast early warning system
Norman Cousins