Why Is It Called "Steamed Rice"?
Why is it called "steamed rice" when it is actually boiled rice?
The standard "steamed rice" recipe is water + rice in a covered pot, bring to boil then turn heat to low and cook covered until all the water is gone. Doesn't seem like steaming to me.
I vaguely remember a few years ago I "actually steamed" rice - rice in a vented container above boiling water - and it was awesome. Well, it was good anyway. But I cannot remember how long it took or when I did it or anything else, and I find no mention of this cooking method online, to the point that I'm starting to wonder if my mind is starting to go.
Anyone able to shed light on this? I am going to "actually steam" some rice tonight just to see if I'm delusional.