Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 3 oz rice per person
  • 2 oz butter
  • 1 tablespoon


Pour a kettle of boiling water over the rice in a sieve. Separate the grains and soak for three or four hours in cold water. Wash thoroughly and put in a large pan with copious amounts of cold water and a tablespoon of salt. Boil for exactly eight minutes, until the rice is almost, but not quite, tender. Wash again under the cold tap and drain.

Put one ounce of melted butter in a flamep