Steamed rice

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1 part rice
1 part water
Put the rice in a sieve and wash well until the water runs clear.
Transfer the rice to the porcelain dish and add the same amount of water as rice. Season with salt.
Put the porcelain dish on to the wire shelf in the cold cooking space. Steam.
Steaming 100°C for 25 Mins


Perfume the rice with an aroma such as lemon grass, ginger, kaffir lime leaves or garlic.

  • Porcelain dish ⅓ GN, depth 65 mm
  • Wire shelf
Quantity Ingredient
1 part rice
1 part water

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