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Steam oven rice

June 5, 2013 12:45 pm / 10 Comments / Trudy

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 😉

steam oven rice

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Posted in: Rice, Steam Oven

10 Thoughts on “Steam oven rice”

  1. Danny on November 14, 2016 at 6:47 pm said:

    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?

    Reply↓
    • Trudy on November 14, 2016 at 6:53 pm said:

      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

      Reply↓
  2. Nuri on August 4, 2017 at 12:26 am said:

    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?

    Reply↓
    • Trudy on August 4, 2017 at 3:44 am said:

      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

      Reply↓
  3. Wick on September 26, 2017 at 6:21 am said:

    do you know if you can combine the rice and water and let sit in (cold) steam oven for an hour or so if you are setting the oven to start at a particular time. For example, if you are away from your house when you want it to start cooking and have it ready at a particular time.

    Reply↓
    • Trudy on September 26, 2017 at 6:58 am said:

      Hi, yes you can. Follow your Manufacturers instructions for delay start program. I have done it with a rice cooker so can’t see why you can’t do it with the steam oven. Make sure you have filled the water tank! It will sit well after cooking time too. Just reheat to serve.
      Regards Trudy

      Reply↓
  4. Harold on October 20, 2017 at 4:41 am said:

    Do you have to use the long flat stainless steel pan? Could I use the same volume of rice and water in a covered corning ware casserole pan with glass lid?

    Reply↓
    • Trudy on October 20, 2017 at 6:24 am said:

      Hi Harold,
      Yes you can use a Corning Ware dish, WITHOUT the lid but it may take a few more minutes as metal is a better heat conductor.
      Regards Trudy

      Reply↓
      • Harold on October 20, 2017 at 6:33 am said:

        Thank you! I a little surprised no cover. The Wolf site recommends covering but didn’t give any volume estimates (information which I found very helpful on your site). What would happen if the cover was left on?

        Reply↓
        • Trudy on October 20, 2017 at 6:41 am said:

          The steam wouldn’t get in! Same goes for cooking other things and reheating unless you don’t want the extra moisture.
          Your times may also be a bit longer for Wolf but start cooking some simple things and you’ll be fine.
          Regards Trudy

          Reply↓

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