Wash the rice to rid it of excess starch before cooking and measure the amounts of rice and water precisely. At no time – and not even for a second-remove the lid from the pan until you are ready to serve the rice.
Put the rice in a sieve and run cold water through it until the water runs clear. Put the sieve over a bowl and leave to dry for 20–30 minutes.
Transfer to a saucepan with
Turn off the heat and leave with the lid on for a further 15 minutes. Do not be tempted to peek, leaving the lid firmly in place until you spoon the rice into your guests’ bowls.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.