Perfect Rice

Perfect Rice

Rice is the perfect accompaniment to many fish, meat and vegetarian dishes or can even be served on its own. It keeps a meal light and clean in taste and adds perfect balance to heavier flavours.

The cooking method below is for a gas or electric hob with 3-to-1 proportions: 3 quantities of liquid to 1 of rice. This method suits most types of rice and takes approximately 12 minutes to cook.

  • Serves: 2
  • Prep Time: 3 minutes to boil the water, 2 mins warming time in oven at end
  • Cook Time: 12 mins
  • Ready In: 17 mins

Ingredients

The measures shown below are for servings for 2 people. Multiply the rice and water quantities by the same ratio for greater or lesser amounts. Other white grained rice cooks equally well such as long grained, short grained etc.

  • 1 mug Basmati Rice
  • 3 mugs Warm Water

Method

  1. Add the 3 mugs of warm water to a fairly large heavy-bottomed saucepan (using warm water reduces the heating up time) and bring to the boil
  2. Measure the rice in a 2nd mug of the same size and add the rice to the boiling water (separate mugs keeps the rice dry and avoids rice sticking to the mug)
  3. Stir with a plastic ladle to the bottom of the pan
  4. The water should start to boil again almost immediately
  5. Put the lid on the saucepan (this is why a larger saucepan is used to prevent boiling over)
  6. Set a timer for 12 minutes
  7. Turn down the heat to medium to prevent boiling over, the rice should be lightly boiling
  8. Do not remove the lid again until cooked
  9. Warm an oven-proof dish in the oven (optional)
  10. 2-3 minutes before cooking time is finished check to make sure that there is still water in the pan, (swirl in the pan with the lid on, the rice should move). If there is no obvious movement, add a further mug of hot water. Once you are used to the cooking process and pan size, this may not  be necessary as results can be repeated every time
  11. After 12 minutes remove the saucepan from the heat. Take a spoon of the rice and check if cooked, (cool slightly and taste, it should be just softening with no hard grains)
  12. When cooked, strain in a metal colander or sieve and wash with hot water (pour over the sieve into the saucepan)
  13. Place in the warmed dish and turn lightly with a spoon
  14. Place in the oven for a couple of minutes and turn again just before serving

Top Tips

  • Do not overcook! This results in mushy rice
  • Keep the lid on the saucepan as this steams the rice
  • Rinsing with hot water removes the starch and keeps the rice separate
  • Ensure the rice is hot when served

Recommended Equipment

  • Large heavy bottomed saucepan with a tight fitting lid
  • Measuring mugs x 2
  • Plastic spatula