Steamed Rice


  • 280 g (10 oz) long-grain white rice
  • 600 ml (1 pint) water


Put the rice in a large bowl and wash it in several changes of water until the water becomes clear. Drain the rice, put it in a heavy pot with the water and bring it to the boil. Continue boiling until most of the surface liquid has evaporated, about 15 minutes. The surface of the rice should be pitted with small indentations. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to β€˜fluff’ it; just let it rest for 5 minutes before serving it.