My Combi Steamer has now made my old Rice Cooker obsolete!
Perfect Steamed White Rice OR Perfect Steamed Brown Rice
1 cup white or brown rice, washed well
1 1/2 cups water (Brown Rice needs slightly less water, say 1¼ cups)
I like a pinch of salt
100% Steam 17 min OR 15 min if adding items (see below) Brown Rice cook for 40 minutes.
Remember the general guide for increasing the quantity is ‘quantity of rice to liquid plus 1/2 cup extra liquid for white rice and 1/4 cup extra liquid for brown rice.’
I opened the door and added fresh Char siu Pork for another 2 min. Sometimes I also add my vegetables then too. Two min is all you need for these additions. Delicious served with Hoi sin and Chilli sauce 😉
Another question which is probably obvious to those who cook with steam regularly. Is the 1 1/2 cups of water hot or cold water?
Hi Danny,
Cold tap water. The timing won’t start until your steam oven reaches temperature.
It is also cold unfiltered tap water for your appliance.
Regards Trudy
If it can cook rice. It definately can cook traditional asian steam desserts right? However ypu need the real steam oven (with water tanks) right?
Hi Nuri,
Yes or a plumbed in version. Not a “moisture plus” or “steam assist” version which is just a normal oven plus the addition of letting you add a bit more moisture when cooking certain foods. Read my posts in the Appliance Category in the drop down menu on home page. For a lot more money you can buy a combi steam oven that will do both but make sure you chose an oven with 100% steam (not 96% like some brands).
Regards Trudy