Originally Posted by PrincessFiona60
The rice comes to a boil at first, but you continue to cook at a simmer until the water has been absorbed by the rice...thus steaming the rice.
hmmm... I don't know if I consider simmering until the liquid is absorbed steaming, but maybe that's the difference in this case.
If you put potatoes in boiling water, put the lid on and turn the heat down are you steaming them? No. But perhaps a food that absorbs the liquid, like barley and rice, and using just enough liquid for it all to be absorbed crosses over from boiling to steaming.
I always considered cooking with steam to be steaming. As in suspended above boiling water or using just a small amount of liquid, like in foil packet foods.
But I'm not going to lose any sleep over it