How to cook rice
The traditional Javanese method of cooking rice. I like it much better
than a rice-cooker.
1½ cups uncooked rice
- Rinse the rice with water a few times until the water is not
- Put rice in a small pot and cover with water. The water should
come about ½ inch above the top of the rice.
- Boil over medium heat, uncovered, until the water is gone (be
careful not to let the rice burn). This takes 5–7 minutes. Stir
occasionally with a flat wooden spoon to prevent sticking.
- Transfer rice to the top part of a steamer.
- Steam the rice over low to medium heat, cover, until done. This
step takes about 15 minutes.
American notes: The kind of rice is
important. Jasmine rice from Thailand is widely available here; it is
alsois imported into Java, so can be considered
authentic. In Java, various local rices of very high quality, such as
delanggu, are well worth trying, but these are grown in small
quantities and, as far as I know, not exported.
Flat wooden rice paddles are
available quite inexpensively in Japanese stores and sometimes in
Chinese stores. These are intended more for serving than for
cooking, but in fact work excellently for many purposes, such as
tossing things around in a pan. I have several and use them all
the time. Wet the paddle before stirring the rice to help prevent