What matters most when cooking a large multi-dish meal is timing. Unfortunately, figuring out what times are right takes practice and, until then, it can happen that you cook something too early. In this case, the rice cooks quickly and if you intend to serve it as a side dish it will be ready long before the main course. To keep it from getting cold, you can keep it warm using a rice cooker, bamboo steamer, or slow cooker, so you can do the rest of the preparation in the meantime.
Steps
Method 1 of 3: Using the Rice Cooker's "Keep Warm" Function
Step 1. Prepare rice in the rice cooker as you normally do
Using the rice cooker to keep the rice warm is the simplest solution, as you will most likely have used it to cook it. Each model of rice cooker has its own characteristics, so follow the instructions that come with the pot.
Step 2. Leave the rice cooker on and activate the "keep warm" function
When the rice is cooked, it simply changes the operating mode from "cook" to "keep warm". The pot should be able to keep the rice warm for about 2-3 hours.
- Do not leave the rice in the pot for more than 2-3 hours, or it will likely become chewy or stick to the bottom of the rice cooker and burn. It will still be edible, but it will lose most of its qualities. In any case, never leave the rice in the rice cooker on for more than a day, otherwise the bacteria will start to proliferate.
- Not all rice cookers have a "keep warm" feature, so check your pot modes early enough to avoid surprises.
Step 3. Add one tablespoon (15ml) of water for every 250g of cooked rice
The rice cooker will slowly evaporate the moisture, so it is best to add water to prevent the rice from drying out.
Calculate the amount of water you need based on the weight of the rice after cooking
Step 4. Stir the rice every 15-30 minutes and add more water if necessary
By stirring and possibly adding a little more water, you will prevent the rice from sticking to the bottom of the pot and burning. If the rice seems to be drying, add one tablespoon (15 ml) of water at a time until it feels as moist again as it should. The desired degree of humidity purely depends on your personal preferences.
The rice cooker may have various temperature levels available for the keep warm function of the rice. If this is your first time using this feature, it is best to check the rice every 15 minutes to make sure it is not burning
Method 2 of 3: Using a Slow Cooker
Step 1. Pour an inch and a half of water into the bottom of the slow cooker
The water is used to prevent the rice from drying out while it stays warm. You can add more if during the heating phase you notice that the rice is no longer moist as it should.
If you cooked the rice in the slow cooker, unplug it and leave it directly in the covered pot. If necessary, you can add a little water to keep it moist, but generally in the already hot pot it should remain soft and at the correct temperature for a couple of hours after cooking
Step 2. Reconnect the plug to the power outlet and turn the pot to "low" mode
The slow cooker is able to keep the rice warm in an excellent way. Thanks to the low and stable temperature it will prevent it from overcooking or burning.
In the "low" mode, the water should reach a sufficient temperature to keep the rice warm. If you think that your slow cooker model has different characteristics that do not allow it, choose which mode to set based on your experience. From time to time you can check the rice and possibly make corrections if the heat is too high
Step 3. Gradually transfer the cooked rice to the slow cooker
If you add the rice too quickly, the water at the bottom may splash. To avoid this, it is best to put the rice in the pot one tablespoon at a time.
After transferring it to the pot, level the rice with the spoon so that the heat is evenly distributed. Be careful not to squeeze it too hard or the beans could break or stick to the bottom of the pot
Step 4. Stir the rice before placing the lid on the pot
You must make sure that the water you poured into the pot completely covers the rice, so you will avoid it sticking and burning.
Try to shell the rice as you stir it. Move it from the bottom up to make it softer, more airy and prevent the kernels from crushing
Step 5. Stir the rice every 10-15 minutes and add more water if needed
You have to make sure that the bottom of the pot is always covered by the water, to prevent the rice from burning. Add a little at a time as it evaporates.
In the slow cooker, the rice will keep warm for 2-3 hours. Do not leave it in the pot longer to prevent it from becoming soggy
Method 3 of 3: Use a Bamboo Steamer to Cook and Keep Rice Warm
Step 1. Soak the rice to be cooked in a bowl filled with water for an hour
The ideal choice, if you want to use the bamboo steamer to keep the rice warm, is to use it as a cooking pot as well. Soaking the rice in warm water serves to soften it and ensure a more even cooking.
If you need to cook a large amount of rice, it may need to soak an extra hour
Step 2. Line the inside of the steamer with a layer of cheesecloth
Many steamers have braided undersides. The gauze will act as a barrier to prevent the grains of rice from sticking or falling between the cracks in the weave.
If you don't have cheesecloth, you can line the bottom of the steamer with some cabbage leaves or parchment paper. If using parchment paper, make a small hole in the center to allow steam to enter
Step 3. Drain the rice and then temporarily set it aside
The beans should still be firm, but slightly softer. Drain the rice using a fine mesh strainer. Do not pour it into the steamer without first draining it well, otherwise it will become soggy when cooked.
Drain the rice using a colander or sieve and not a colander to prevent some grains from passing through the holes
Step 4. Fill the wok with enough water to submerge the bottom of the steamer
The bamboo steamer will be placed in the wok and the steam produced by the boiling water will gradually cook the rice. Make sure the bottom of the steamer is completely submerged in the water. Otherwise, the rice will not cook evenly (or stay raw).
If you don't have a wok, you can use a traditional pot, as long as it is large enough to hold the bamboo steamer
Step 5. Heat the steamer and wok on the stove until the water boils
Slowly steam will begin to form and will be used to cook the rice in the steamer. If the water seems to be evaporating too quickly, add more, otherwise the rice will not cook properly.
When you top up the water, the temperature of the water in the pot will decrease and it will take longer for it to start boiling
Step 6. Pour the drained rice into the bamboo steamer and place the lid on it
Transfer the rice to the steamer with the help of a large spoon. If you pour them directly on the cheesecloth, some of the beans may fall out. Using the spoon will make them more grainy and prevent them from accidentally ending up on the stove or in the wok.
Watch out for the hot steam that has built up inside the steamer to avoid burning yourself
Step 7. Adjust the heat so that the water simmers gently and let the rice cook for 20 minutes
Twenty minutes of cooking should be enough, but it's best to taste the rice to make sure it's as soft as you want. If you prefer it softer, let it cook for 2-3 minutes longer or until it has reached the desired consistency.
Step 8. Remove the bamboo steamer from the wok and remove the lid
Let it rest uncovered for a few minutes to prevent residual heat from continuing to cook it. Then put the lid back on the steamer to keep the rice warm until you are ready to serve.
