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The essential foundation of any Hawaiian plate lunch! This perfectly steamed, slightly sticky short-grain rice is ideal for soaking up delicious gravy from kalua pig or chicken katsu. Simple, satisfying, and a true taste of the islands.
For 4 servings
Rinse the Rice
Cook the Rice
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The essential foundation of any Hawaiian plate lunch! This perfectly steamed, slightly sticky short-grain rice is ideal for soaking up delicious gravy from kalua pig or chicken katsu. Simple, satisfying, and a true taste of the islands.
This hawaiian recipe takes 35 minutes to prepare and yields 4 servings. At 0.74 calories per serving with 0.01g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Rest the Rice
Fluff and Serve
Cook the rice in a low-sodium chicken or vegetable broth instead of water for a richer, more savory flavor.
After fluffing the rice, sprinkle it generously with furikake, a Japanese seasoning blend of seaweed, sesame seeds, and salt, for a delicious umami boost.
For a subtle tropical flavor, replace half of the water with an equal amount of full-fat canned coconut milk. This pairs well with grilled fish or shrimp.
As a simple carbohydrate, white rice is quickly converted into energy by the body, making it an excellent fuel source for physical activity.
White rice is low in fiber, which makes it gentle on the digestive system. It's often recommended for people experiencing digestive upset.
Rice is a naturally gluten-free grain, making it a safe and fundamental staple for individuals with celiac disease or gluten sensitivity.
Plain steamed rice is naturally very low in fat, cholesterol, and sodium, fitting well into heart-healthy and low-sodium dietary patterns.
Two Scoops Rice is a simple carbohydrate that provides quick energy. As a low-fat, low-cholesterol food, it can be part of a balanced diet. However, it is a refined grain with a higher glycemic index, so portion control is important, especially for individuals monitoring their blood sugar levels.
One serving, which is approximately 1 cup of cooked rice, contains about 240-260 calories, primarily from carbohydrates.
Calrose is a medium-grain rice that becomes soft and slightly sticky when cooked, making it perfect for holding its shape in a scoop and absorbing sauces. While you can use other rice like Jasmine or Basmati, you will not achieve the authentic texture of Hawaiian plate lunch rice.
Gummy rice is usually caused by not rinsing the rice enough to remove excess starch. Mushy rice is typically the result of using too much water or peeking and stirring during the cooking process, which releases starch and disrupts steaming.
Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, place the rice in a microwave-safe bowl, sprinkle with a tablespoon of water, cover, and microwave for 1-2 minutes until heated through. The added water helps to re-steam the rice.
Yes, absolutely! Rinsing removes the starchy powder from the surface of the grains. Skipping this step will result in a sticky, gummy texture rather than the desired soft, slightly sticky, and fluffy result.