Steamed rice is great to eat as a side dish with spicy food, but it can be difficult to make properly without the right tools. If you don't have a rice steamer, you can still prepare perfectly tender steamed rice with the help of a few other kitchen utensils.
Fill a large stock pot with about 1.5 litres (6 cups) of water and add 5 ml (1 tsp) of salt. Place the pot on the hob over a medium heat.
While the water is coming to a boil, add 500 ml (2 cups) of rice to the mesh strainer or colander. The holes must be small enough to stop the rice from falling through.
Place the strainer into the top of the pot, balancing the handles on the lip of the pot. The water should not actually touch the strainer.
Place the pot lid on top of the pot and seal it with a strip of aluminium foil. The idea is to keep as much of the steam and moisture inside as possible.
Reduce the heat to medium-low and allow the rice to cook for about 45 minutes to an hour. Check for tenderness and either remove from the heat, or add 125 ml (1/2 cup) more water and continue cooking for 10 to 15 minutes. When the rice is tender, remove the pot from the heat but keep it sealed until you are ready to serve. This keeps the rice from drying out.