| 1 |
Get
one cup of rice (basmati or long grain). |
| 2 |
Rinse
the rice in a sieve with cold water. |
| 3 |
Boil
about two inches of water (add a little salt to the water before
you boil it) in a saucepan. |
| 4 |
When
the water is boiling chuck in the rice and give a quick stir
to make sure the rice isn't sticking to the pan. |
| 5 |
When
this comes to the boil again turn it down to simmer and cover
it if you want to. |
| 6 |
Check
it in about 5 mins - give it a quick stir. |
| 7 |
After
10 mins check it again. By now it'll be nearly cooked. You may
need to add a little more water but if you put in plenty at
the start you shouldn't need more. |
| 8 |
Boil
a kettle of water. |
| 9 |
After
about 12 mins the rice should be ready. You can test it by pulling
out a grain or two and pinching them. If the grain separates
easily then the rice is cooked. Try to avoid over cooking it
because this is what makes it stodgy and sticky. |
| 10 |
Pour
the contents of the saucepan into a colander or sieve. |
| 11 |
Next
pour the clean boiled water from the kettle over the rice -
this washes the starch off the rice. |
| 12 |
Cover
the colander or sieve with a tea towel and leave for 5 mins.
This gives the water time to drain away properly and should
leave you with delicious, hot rice. |
