Back to Basics_How to Cook Perfect Rice

How to cook perfect rice

I have spent years trying to learn how to cook perfect rice and have had successes along the way which become failures when you a) get a new cooker b) change your pans c) the wind changes direction! (OK, so not really the last one!  Bit if you’ve been trying to get it right for as many years as I have you’ll know what a ball ache it can be. I even bought a rice cooker once to see if that would help – only for it o swiftly stop working!

In this recipe I am going to take you back to basics to teach you how to cook perfect rice without too much hassle.

Depending on the size of rice portion you like (we like fairly small-medium sized) you might want to increase it a bit next time you cook it.  But for now, stick with what I give you and you’ll get fantastic rice!

Back to Basics_How to Cook Perfect Rice

Ingredients:

150 g brown or white long grain rice (although I have tried it with Basmati too with the same results)

220 ml cold water

1/2 tsp table salt

Back to Basics_How to Cook Perfect Rice

Method:

Measure out the rice and rinse in a sieve under cold water until the water runs clear (this is washing off the processing dust and some of the starch

Place the rice in a medium-sized pan (one with a good fitting lid) and cover with more cold water

Leave to soak for around 30 minutes

Drain the rice and pour over the 220 ml water and add the salt, stir to split the rice grains up a bit

Bring to the boil over a high heat

Once the water is boiling, place the lid on top and reduce the heat to a medium to low setting

Put on a timer for 25 minutes if cooking white rice or 28 minutes for brown rice

and here’s the important bit – DO NOT faff with the rice or remove the lid!  The grains are steaming away in their little environment so opening it will reduce the temperature and mess up the process (I think this is the part where most of us go wrong!)

Once the cooking time has finished, remove from the heat and leave for 10 minutes (this is finishing off the cooking process) AGAIN, DO NOT remove the lid from the pan

Once the final 10 minutes are over, open the pan and fluff the grains up with a fork

Serve immediately with your favourite curry, stir-fry or other rice based dish

Back to Basics_How to Cook Perfect Rice

There is nothing quite like perfectly cooked and fluffy rice (without the claggy bits and burned bottom) to make a curry just super delicious!  Which is why I wanted to share this with you.

What has been your experience of cooking rice (other than from a bag that goes in the microwave!) share in the comments and let me know if you have another fool-proof way you can share on how to cook perfect rice.

Dreaming of a delicious dhal now! Mmmmmm!

Baked Spicy Mexican Eggs

label (40)

How to cook perfect rice
Recipe Type: Back to Basics
Cuisine: Rice
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
This is a tried and tested way to make rice that I have perfected over the years following (too many to count!) failed attempts. This one gives me perfect rice every time, so you can now have that too!
Ingredients
  • 150 g brown or white long grain rice (although I have tried it with Basmati too with the same results)
  • 220 ml cold water
  • 1/2 tsp table salt
Instructions
  1. Measure out the rice and rinse in a sieve under cold water until the water runs clear (this is washing off the processing dust and some of the starch
  2. Place the rice in a medium sized pan (one with a good fitting lid) and cover with more cold water
  3. Leave to soak for around 30 minutes
  4. Drain the rice and pour over the 220 ml water and add the salt, stir to split the rice grains up a bit
  5. Bring to the boil over a high heat
  6. Once the water is boiling, place the lid on top and reduce the heat to a medium to low setting
  7. Put on a timer for 25 minutes if cooking white rice or 28 minutes for brown rice
  8. and here’s the important bit – DO NOT faff with the rice or remove the lid! The grains are steaming away in their little environment so opening it will reduce the temperature and mess up the process (I think this is the part where most of us go wrong!)
  9. Once the cooking time has finished, remove from the heat and leave for 10 minutes (this is finishing off the cooking process) AGAIN, DO NOT remove the lid from the pan
  10. Once the final 10 minutes are over, open the pan and fluff the grains up with a fork
  11. Serve immediately with your favourite curry, stir-fry or other rice based dish

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