Ingredients
- Long grain rice – Basmati if weight control is desired …
- Water
- Pinch of salt
Equipment
- Saucepan with a tight fitting lid
- Measuring jug
- Sieve (to wash the rice)
Method
- Always measure twice the amount of water to the quantity of rice that you need to cook
- Wash the rice thoroughly taking out any impurities, stones, dirt, etc
- Place the required amount of water into the saucepan
- Bring to the boil AND add a very, very small pinch of salt –STIR the pan
- Add the clean rice – STIR the pan – bring back to the boil then - PLACE on the saucepan LID
- Turn down the heat to minimum – TIME for exactly 10 minutes
- Turn off the heat – ALLOW to stand for 10 minutes – take off lid and stir with a fork
- Serve
- This is a faultless way of cooking perfect rice every time, provided that you always measure both the water and the rice - (half rice to water) and you adhere to the cooking time using a saucepan with a tightly fitted lid.
