I love my rice cooker, because it is so set-and-forget and because it spreads the sweet smell of cooking rice all through the house, calling me into the kitchen for a pre-dinner drink. If you buy one, get yourself a heap of rice and cook it all weekend, to get your quantity of rice to water right (they’re all a bit different). If you don’t have one, turn an ordinary saucepan into a rice cooker. One cup of rice will cook into three cups of cooked rice, but always cook more rice than you think you will need, and people will always eat it.
Place rice in a strainer and rinse under cold running water, until the water draining off is clear and not cloudy. Shake well and place in rice cooker or in a good strong saucepan with close-fitting lid. Add fresh cold water or a light, clear chicken or fish broth to cover rice from the fingertip of your index finger to the first knuckle (just stick your finger in until you feel the top of the rice, then keep adding water until it reaches the first knuckle). Turn on the rice cooker and it will do the rest. Or bring liquid to the boil in the saucepan, then cover the top with 2 sheets of baking paper or foil, and jam on the lid. Turn the heat to very low, using a heat dispersion pad if necessary, and cook for 20 minutes. Remove lid and check rice, which should be cooked and steaming. Fluff it up with 2 forks, being careful not to scrape at the bottom of the pan in case a little rice has stuck there and browned (probably). Transfer to a warm bowl and serve.
© 1998 All rights reserved. Published by Murdoch Books.