Remember the adage "The bitterness of low quality is long
after the sweetness of low price has long been forgotten". It is very
apt in the context of rice. There are many varieties and grades. The
best for savoury cooking are the long grained types or Patna which
are not good for puddings.
There are many types of long grain rice but probably one of
the finest without doubt is "Basmati". It has a particular nutty
flavour and a very characteristic odour. It is rightly called the
prince of rices by some.
Many people have problems cooking rice and many abuse it
dreadfully by boiling it in gallons of water and then pouring all that
lovely flavour down the drain by draining the water of and pouring
boiling water over the rice. If you are one of these dreadful people
stop before I come round to your house and tear one of your arms off
and beat you with the soggy stump. Rice is easy to cook in only a
little bit of water. Honest!
All you have to do is :-
- 1. Boil a kettle full of water.
- 2. Use a cup or mug to measure your rice, one cup will
one person, a coffee mug will serve two.
- 3. Put about a teaspoonful of cooking oil into the pan you
going to cook your rice in.
- 4. MEASURE your rice in using a cup or mug. (the capitals
- 5. Heat the rice and oil and stir to coat the rice with the
- 6. When the rice is hot AND the kettle has just boiled
up to you to get the timing right to avoid getting Rice Crispies!) use
your rice measure to measure out one and half times to two times the
amount of water to the amount of rice you have used and pour it
straight on to the hot rice. It should sizzle dramatically when you put
the first mugful on.
- 7. Add some salt and put on a close fitting lid and set
timer for twelve minutes.
- 8. Turn down the heat to the lowest level posible that will
just keep the water on the boil.
- 9. Do not feel tempted to stick a spoon in there and stir.
will break the surface of the rice and release starch. Yeeuk! and you
deserve to be chastised. Do not lift the lid until your timer has
beeped or whatever it does.
- 10. If you have contained yourself to this point, lift the
lid, hold the pan at a slight angle, the rice should have absorbed all
the water and will just pull away from the side of the pan and there
will be no pool of water in the bottom of the pan.
- 11. This is the only time you are allowed to bring a
spoon anywhere near. Gently fluff up the rice for serving.
You might need to adjust slightly on the cooking time depending on the
pan you are using, the type of rice and the cooker. Brown rice will
need about two and half times the water and at least twenty minutes
cooking time. With Basmati rice you will not go far wrong with a
cooking time of twelve minutes.