Steamed Rice (Without a Pressure Cooker)

If you don't have a pressure cooker, not to worry. You can still make fluffy, white steamed rice. I must thank my husband for this one.

For the best consistency, use the sona masuri rice from the Indian store. For those in the US, unless you prefer sticky rice, I highly recommend that you do not buy the Thai jasmine rice.

Ingredients:

1. 1 cup rice; and
2. 3 cups water.

Duh!

Method:

1. Wash the rice until the water runs clear;
2. Use a vessel large enough to hold the cooked quantity of rice (preferably thick bottomed);
3. Once the rice is washed, measure out the required amount of water;
4. Place the vessel (do not close the top) on the stove with the flame at the lowest setting;
5. Do not stir;
6. The rice is done when you hear a mild crackling sound (the sound of the last few drops of water evaporating);
7. Now close the top and allow the rice to sit for a few minutes.

The first few times I implore you to stay near the stove so you can watch the rice. As you can imagine, it's very easy to burn the rice this way.