Difference Between Steamed & Boiled Rice

Steamed rice takes longer to cook than boiled rice.

Rice is a versatile and nutritious base for a variety of dishes. It contains more than 15 vitamins and minerals and is rich in protein and carbohydrates. The main differences between steamed and boiled rice are in the cooking methods and times an the overall appearance of the grains after they are cooked. Rice can usually be boiled or steamed, although Arborio and Carnaroli rice, used in risottos, are cooked in a skillet and then boiled, rather than steamed.

Cooking Method

The main difference between steamed and boiled rice is that steam from boiling water cooks the former, whereas the boiling water itself cooks the latter. Boiled rice is usually cooked in a pan filled with boiling water, whereas steamed rice is placed in a steamer or double boiler. One cup of steamed rice, which serves 6 to 8 people, takes around one hour to cook, whereas boiled rice takes just 30 minutes. Brown rice and wild rice usually takes around one hour longer to cook. Boiled rice requires 12 times as much water as rice, whereas steamed rice needs two and a half times the ratio of water to rice.

Nutrition

Steaming helps to preserve the rice's nutrients, whereas vitamins and minerals are lost in the water during boiling. However, nutrients can be preserved if the leftover water is used in the preparation of soups and sauces.

Appearance

Steamed rice is more aesthetically appealing than boiled rice because it helps heal cracks in the rice grains and the grains don't swell as much as during the boiling process.

Recipes

Both steamed and boiled rice can be used as the foundation for a variety of meat-based, vegetable and poultry dishes. However, some recipes, such as risotto and creamed rice, require boiling while steam is often used in oriental recipes.

Steaming and Boiling

According to Sage V Foods, a company that specializes in producing rice and rice-based products, the best quality rice is that which is part-boiled and then steamed. Steaming rice that has first been blanched or boiled helps to evenly distribute moisture within the kernel.

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