Steamed rice

Steamed rice is a basic and versatile rice preparation, obtained by cooking it solely with the steam generated by boiling water, which allows the grains to become loose, fluffy, and perfectly cooked without becoming clumpy or too wet. This method preserves the natural texture and flavor of the rice, making it ideal to accompany all types of dishes, from stews to salads.

Rice is a cereal originally from Asia, but its consumption and cultivation have spread widely throughout the world, especially in Latin America, where it is an essential ingredient in most regional cuisines. Steamed rice is one of the most traditional and healthy ways to prepare it, as it avoids the excessive use of oil or fats.

Regarding its properties, steamed rice is an important source of complex carbohydrates that provide sustained energy. Furthermore, it is low in fat and gluten-free, making it a suitable option for people with celiac disease or food intolerances. Depending on the type of rice used (white, brown, basmati, jasmine), it can also provide fiber, B vitamins, and minerals such as manganese and magnesium.

In different Latin American countries, steamed rice may have various names or synonyms, although it is generally simply called "steamed rice". Other related terms that may be found are "cooked white rice", "steam-cooked rice", or in some contexts "pilaf-style rice" when referring to rice that is lightly sautéed before steaming. In regions where more colloquial language is used, some people also refer to it simply as "loose white rice".