Simple, perfect rice

Simple, perfect rice

By
From
I Love India
Serves
1
Photographer
Martin Poole

Rice is one of the simplest and quickest grains to cook, yet it is so easy to get it wrong and so – unfortunately – people can steer away from making it at home. The technique for cooking it is actually very easy and not so different from pasta; you just need to know when to stop the cooking. This is the way we have always made it in my family. Just increase the quantities as you need; the method will remain the same.

Ingredients

Quantity Ingredient
70-80g good-quality white basmati rice per person

Method

  1. Wash the rice really well in several changes of water until the water runs clear and all the starch has been removed. To do this, I place the rice in a saucepan and pour over water. Swirl it well with your fingers to dislodge the starch on the grains and pour off the water. Repeat until the water is clear.
  2. Now, in the saucepan, cover the rice with at least 8cm water.
  3. Bring to the boil, then reduce the heat and simmer (as you would pasta) for 6–8 minutes. Try a grain: it should be cooked through; if not, cook for another minute and check again. Drain the rice through a sieve, then return it to the pan over a medium-low heat to dry off any excess water, around 1 minute.
  4. Turn off the heat, cover and allow to steam for 8–10 minutes.
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