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Steamed Rice (Gao Thom)
Vietnamese
Time to prep & cook: Serves 4-6 | Prep Time: 5 minutes | Cook Time: 30 minutes
YOU WILL NEED: a saucepan with lid, serving spoon, individual rice bowls or large serving bowl
Ingredients
- 2 cups rice
- 2 1/2 cups water
Instructions
- Step 1 Rinse the rice. Place the rice in a sauce pan and fill with water. Pour the water out, taking care not to pour the rice out along with it. Repeat until the water is no longer cloudy (2 to 4 times).
- Step 2 Add enough water to the saucepan so that when you place your pinky finger into the water, the distance between the top of the rice and the water level is the distance from your fingertip to the top crease (approximately 1/2 inch). Alternatively, you can add about 2.5 cups water.
- Step 3 Place the saucepan over medium heat and cover. Once the water begins to boil, reduce the heat to a simmer, and cook for 30 minutes.
- Step 4 Once the rice has cooked for 30 minutes, turn off the heat and let the rice sit for 10 minutes without touching it. This is Linh's trick to keep the rice from sticking to the bottom of the pot, and it works!
- Step 5 Fluff rice before serving, transfer to individual rice bowls or a serving bowl.
- Step 6 Serve alongside canh chua cá bông lau (sweet and sour catfish soup), caramel fish fillets or the dish of your choice.
