Okay, put aside your skepticism and try this way of cooking rice, for perfect results every time!
No more soggy, mushy rice, or accidental congee - this recipe gives consistent results every single time.
Serves four.
Ingredients
- 240g basmati rice (I use Tilda)
- Pinch of salt*
- 480g boiling hot water
- Optional chicken stock cube instead of salt if you want to chill overnight and use for egg-fried rice, or make 'cheat's' pilau rice as in the notes
*See notes
Method
1. Thoroughly rinse and drain the rice.
2. Put into a large microwave-safe bowl (e.g. Pyrex).
3. Add the boiling water and salt, give a good stir, and cover with a microwave-safe plate (or you could use cling film and pierce it).
4. Microwave on the MEDIUM setting for 12 minutes and then leave to stand for 10 minutes.
5. Fluff up with a fork (don't stir with a spoon) and serve, or chill quickly and freeze, or it will keep in the fridge for a few days.
Notes
You can add spices / flavourings to your rice before cooking it - e.g. for a 'cheat's pilau rice', you can add fried onions (for a quick cheat you can use the ones you buy pre-made!), toasted cumin seeds and turmeric to serve with curries. If you're making the rice for egg fried rice, instead of salt, add a chicken stock cube (it's how the Chinese make it so tasty!) and chill overnight before using.
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