<sf> wrote in message ...
> 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.



It's tough to read the instructions on the bag of rice. We're talking about
heavy lifting here.