Perfect boiled rice

Perfect boiled rice

By
From
I Love Curry
Photographer
Jonathan Gregson

Rice is one of the simplest and quickest grains to cook, yet so many people are afraid to tackle it, fearing stodgy or wet grains.The way to achieve great fluffy rice is actually really easy. This is how we have always made it in my family; it is foolproof. We are advised to discard leftover rice within a day of making it - as the bacteria in rice increases at a really fast rate - and to make sure it is always properly reheated.

Ingredients

Quantity Ingredient
50-60g good-quality basmati rice per person

Method

  1. Wash the rice really well in several changes of water, until the water runs clear, showing that all the starch has been removed. Place in a saucepan and cover with water to come at least 15-20cm above the level of the rice, depending on how much you are making. Bring to a boil and simmer fast (as you would for pasta) for seven to eight minutes. Taste a grain; it should be cooked through, if not wait a minute then check again.
  2. Turn off the heat, pour the rice into a sieve, drain off all the water, then tip the rice back into the pan. Cover, and leave to steam for eight to 10 minutes.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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