Yummy Rice

I always used to have an issue with cooking rice, I would follow the packet or try the method some people use of chucking a load of rice in a pan with a torrent of unmeasured water, heating it up and hoping for the best.

My hope was nothing but dashed by the piss poor rice that resulted. Throwing it in the bin would be an insult to the bin, I was inclined to bury it in a very deep grave.

So my brother, god bless him, came back from travelling around Australia is a great and easy method to cooking rice:

To cook yummy rice:

• Measure out your rice into a sieve (1 cup per serving) and give it a good old rinse till the water is pretty much clear.
• Place this into a pan of which you own a matching lid.
• Measure out equal measures of cold water for each cup of rice (1 cup of rice = 1 cup of cold water).
• At this stage I like to add some stock to the water. Chicken is lovely but your preference, I mean you might be a veggie. You can use granulated, the concentrated liquid or crumble some cubes in.
• Put the pan on full heat and wait for the water to start boiling. The second it starts boiling turn it onto the lowest hob/heat you have and cover.
• Leave for exactly 15 minutes, no peeking!
• Once the 15 minutes are up, fluff with a fork and you’re done!
• You might want to add a bit of hot water if you find it’s a bit sticky!

Alternatively if you are posh and have a rice cooker, use that!