Serves 4 Cooking and prep time: 25 minutes
Ingredients
1 cup of long grain rice
2 cups of water
1tsp salt
Method
- Use a pan with a good fitting lid and boil the water and salt.
- while the water is boiling, wash the rice under running warm water to remove any husks or grit until water runs clear.
- Pour out the water and add rice to the boiling water and stir.
- Cover the pan with a lid and reduce the heat to low. A little steam will be seen escaping from the side of the lid. Too much steam means too high a heat and your rice will lose all the water fast and burn.
- Cook for 20 minutes. Do NOT remove lid, or you will lose moisture and your rice will be hard in the middle.
- Remove from the heat and check the rice to see if it is cooked by rubbing a couple of grains between your thumb and index finger.
- If the rice is not cooked through with gritty grains add 1-2 tablespoons of water and return to low heat for a minute or two and check again.
- If rice is cooked but there is too much moisture. Remove the pan from the heat and place a clean tea towel over the top of the pan and place lid back on, let the tea towel absorb the excess moisture. Check after 5-10 minutes.
- Warm the rice through on the heat again for a minute, stirring it very gently, then serve with a curry or stew etc.
Top Tip: Do not remove the lid during the cooking time, but remove to check towards the last couple of minutes at the end. If there is a lot of moisture inside and the rice is cooked leave lid off slightly for moisture to escape, before you use the tea towel over the top.
Be the first to comment