postingprofile > wrote:
>Can I use a collapsible steamer basket to do this, or should I get a pot
>with a rice insert?

It's a misnomer.

Steaming rice is simmering it until it absorbs and evaporates
all the water.

Put 2/3rd cup per person of water, plus a few tablespoons,
in a nonstick saucepan. Bring to a rolling boil.

Add 1/3rd cup per person of dry rice and stir once.

Immediately lower heat to low (not too low; the water
should be simmering if you look at it a minute later).

Cover pan.

Wait exactly 20 minutes. Do not uncover it in the meantime (unless
you're checking to see if it's simmering; you only need
to do this the first couple of times you make rice, to
calibrate your oven knob).

When you uncover the rice it will be moist but not wet.

--Blair