2 ½ to 3½ cups (590–830 ml) boiling water (see notes on rice age)
1 teaspoon (6 g) salt
Instructions
1. Wash the rice: place 1 cup (185 g) rice in a fine-mesh strainer set over a bowl nearly full of cold water. Rub the rice between your palms, lift the strainer clear of the bowl, and pour off the cloudy water. Repeat three or four times until the rinse water runs nearly clear.
2. Pour 2½ to 3½ cups (590–830 ml) boiling water and 1 teaspoon (6 g) salt into the top insert of a double boiler. Set the insert directly over the heat source (a burner set to medium-high).
3. Gradually add the washed rice to the boiling salted water, stirring with a fork to keep the grains from clumping or adhering to the pan. Boil uncovered for 5 minutes; the water should remain at a vigorous boil throughout.
4. Cover the insert tightly and set it over the lower pot of the double boiler, which should contain 1–2 inches (2.5–5 cm) of simmering water. Steam for 40–50 minutes, until all kernels are fully tender when pressed between your fingers and no hard, chalky centre remains.
5. Remove the cover and allow the steam to escape for 2–3 minutes before serving, so excess moisture evaporates and the grains remain distinct.
6. Dessert variation: Reduce the water to 1 cup (240 ml). Steam until the rice has absorbed all the water, approximately 20–30 minutes. Stir in enough scalded whole milk (see technique note) to bring the liquid back to the original volume, then continue steaming until the rice is soft and creamy, 10–15 minutes more, stirring occasionally.
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