I picked up this great Crate & Barrel steamer for $2 with the tag still on, unused, at a local resale shop. A little cleaning with white vinegar and a rinse, and it was good to go. It's been a long winter, and I'm trying to tweak my cooking a little bit each day, to combat the blahs. Also, I refuse to let this little steamer gather dust on the shelf with the pasta maker I picked up about two years ago from the same resale shop. So, I did a little investigating online for some how-tos, and in just a few minutes, had steamed up some leftover Basmati rice.
I'm a big fan of anything that expands my mind into the cooking techniques of other cultures and reminds me that the world is a very big, varied and fascinating place. Also, it's a lot warmer in parts of Asia right now than in these blustery Chicago suburbs! I like thinking about those sunny climes.
Trying and succeeding with this contraption was fun. Just put water in the bottom of a pan, layer in your vegetables with the longest to cook in the stackable steamer's bottom level, put rice on a lettuce leaf or parchment paper to steam in the level above, cover it up, and...success! Oh, and the rice had a lovely scent and flavor of bamboo.
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