Steamed Rice

The secret of preparing rice is to cook it first in an uncovered pot at a high heat until most of the water has evaporated. Then the heat should be turned very low, the pot covered, and the rice cooked slowly in the remaining steam. Here is a good trick: if you cover the rice with about 2.5cm (1 in) of water it should always cook properly without sticking. Many packet recipes for rice use too much water and result in a gluey mess. Follow my method and you will have perfect steamed rice.