Le Creuset Cooking
Heat is evenly distributed from the bottom and the side of the casserole, and the same temperature is maintained throughout the entire casserole. As a result, ingredients do not overcooked, and retain their shape and texture.
Steam cooking is simple with the steamer accessory which matches the casserole. Steam cooking retains the flavour and nutrients of the ingredients, making it a healthy way to cook.
One of the merits of a cast iron casserole is that it is oven-proof. The Oval French Oven, for example, can take a whole chicken and is perfect for larger ingredients.
Cast iron is good for retaining heat, as well as keeping cold food chilled. It makes a good container for chilled food and dessert. It also makes a fashionable wine cooler.
The ridges of the cast iron grill ensures the excessive grease drips off as the food as it grills, and gives the characteristic char lines. The grill can also go straight in the oven.
The even thickness of the casserole enables good heat retention for easy control of the temperature of the oil. Even with a small amount of oil, food can be deep fried well with a crispy texture.
Black enamelled interior allows for high surface temperature cooking which it is heated up slowly over a slightly longer period of time. This makes for perfect frying results which brings out the flavour and essence of the food.
The heavy lid prevents steam from escaping out of the casserole, which brings out the original flavour of rice. Tasty, fluffy rice is cooked within 20 to 30 minutes.
How to cook Jasmine rice using a Le Creuset pot?
What size of pot should I use, and how many cups of rice do I need?
Round French Oven 16cm: 1-1.5 cups of rice
Round French Oven 18cm: 2 cups of rice
Round French Oven 20cm: 3 cups of rice
Round French Oven 22cm: 4 cups of rice
The ratio of rice and water should be 1:1.
Round French Oven 18cm: 2 cups of rice
Round French Oven 20cm: 3 cups of rice
Round French Oven 22cm: 4 cups of rice
The ratio of rice and water should be 1:1.
1. Add 1 cup of washed rice and 1 cup of water into a 16cm Round French Oven. Cover with lid and cook over medium-low heat until you see steam coming out.
2. Then turn to low heat, and continue to cook for about 5 – 6 minutes.
3. Turn off the heat, set the pot aside with the lid on for about 10 minutes. The steamed rice is then ready to be serve. (Do not cook over the heat for too long, otherwise the bottom will be burnt.)
Cooking Tips
Use a pair of chopsticks to give the rice a stir after the water has come to a boil so that the rice is evenly distributed to achieve the best cooking results.
In addition, for every increased cup of rice, you will only need 2-3 minutes extra cooking time (do not doubling the cooking time).
Beware that the power of different cooking appliances vary, therefore the cooking time may be different.
