I find this way of cooking in what we call ‘unlimited water’ to be very satisfactory for plain boiled rice, even, dare I say, foolproof. The grains stay separate and it will keep happily covered in the oven for up to half an hour.
Bring a large saucepan of water to a fast boil, add salt, sprinkle in the rice and stir at once to make sure the grains don’t stick. Boil rapidly, uncovered. After 4 or 5 minutes (depending on the type of rice) test by biting a few grains between your teeth – it should still have a slightly resistant core. If it overcooks at this stage the grains will stick together later.
Strain well through a sieve or fine strainer. Put into a warm serving dish, dot with a few knobs of butter, cover with tinfoil or a lid and leave in a low oven, 140°C/275°F/Gas 1, for a minimum of 15 minutes. Remove the lid, fluff up with a fork and serve.
© 2001 Darina Allen. All rights reserved.