Vietnamese Steamed Rice Recipe

Long grain rice is the most frequently eaten grain in Vietnam - freshly steamed and served at almost every meal. If the main dish doesn't include noodles, then a bowl of steamed rice - com - or rice wrappers will provide the starch for the meal. Steamed rice forms the main part of the daily diet for many poorer families. A variety of long grain rice is available in Asian markets but, for fragrance, jasmine rice is delicious and easily available. The measured quantity of rice grains doubles when the rice is cooked.

Ingredients : Serves 4

225 g

Pinch

Long grain rice, rinsed and drained

Salt

• Put the rice into a heavy pan or clay pot.

• Add about 600 ml water to cover the rice by 2.5 cm.

• Add the salt, and then bring the water to the boil.

• Reduce, the heat, cover the pan and cook gently for about 20 minutes, or until all the water has been absorbed. Remove the pan from the heat and leave to steam, still covered, for a further 5-10 minutes.

• To serve, simply fluff up with a fork.