Perfect rice Recipe

Perfect rice

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Ingredients

As a child my job before school was often to prepare the rice. I would measure the rice in a cup that always remained in the rice tin filled with the fragrant scent of basmati, (we only use basmati) I would then have to wash the rice until the water was clear. I would pick out any imperpections.I would then cover the rice with double the amount of water bring to the boil and then place a lid on, lower the flame and let it cook until all the water is absorbed. The finished grains are longer, thinner and much more fragrant and flavourful than that of boiling.

300g /10oz basmati rice

20fl oz/1 pint/570ml water

How to make Perfect rice


  1. Rinse the rice until the water run clears.

  2. Add the measured water and bring to the boil the water should be at least twice the volume of the rice.

3.As soon as the water starts bubbling put the lid on and reduce theheat to under half and leave well alone for 8-10 minutes.

  1. Inspect,has all the liquid absorbed on top? If not, replace the lid and leave for a few more minutes.If and when it has, stir the rice well, ensuring it is not sticking to the bottom. Now, taste it should not be brittle like a rissotto, if it is ,add a litle more water and heat for a little longer.

The rice is ready to serve when all the grains are separate and all the water has absorbed. it shoild be light and fluf

  • chimp
    chimp says

    Hello! I read a similar way to cooking rice on the bbc recipe site. Same as you, the chef recommends rinsing the rice till clear to get all the starch off. place the rice in a pan with 1.5 times the amount of water, then he recommends boiling it uncovered (this is where it differs from yours) right to the point where u can see craters forming amongst the surface of the rice (this happens when the water boils down to the level of the rice). then immediately take the pan off the heat, use a clean tea towel to cover the top of the pan and placing the lid on (with the towel underneath). then just let it sit for 10 mins, and the rice will have cooked till it is perfectly light and fluffy. you are right, it is much nicer than just boiling rice and you can be sure you never get burnt or dried rice at the bottom of the pan! if i happen to have a clean tea towel lying around i definitely prefer to cook it this way.

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