Food Alphabet
Steamed rice (white with a yellowish tinge)
To get steamed rice, untreated (unprocessed) rice is soaked in water, and then, to keep vitamins and minerals in the grain, it is treated with hot steam under pressure. (The fact is that during steaming, the vitamins and macronutrients contained in unprocessed rice are shifted inside the grain and stored during the grinding and cooking of rice.)
After steaming, the grains are dried and ground like regular rice. Thus, they acquire an amber-yellow hue and become translucent.
The yellowish hue of steamed rice disappears during cooking, and it becomes as white as white ground rice (see the articles "Rice", "polished rice (white)", "polished Rice (white, translucent)").
Unlike polished rice, the cooking time of steamed rice is 20-25 minutes, because its grains become harder and boil more slowly after processing. But steamed rice never sticks together, in addition, it remains as delicious and crumbly even when reheating the dish!
The following types of steamed rice are especially popular: steamed Thai long-grain rice gold, steamed long-grain rice "basmati" gold, steamed long-grain rice gold type "Indica", steamed long-grain rice "amber".
