Plain Boiled Rice

• 8 oz (225 g) long grain rice
• 2–3 pints (1–1½

Place the rice in a sieve or colander, wash well under cold running water and remove any dark or discoloured grains. Drain and sprinkle into the boiling salted water. Add slowly, so that the water never comes off the boil. Boil rapidly for 8 minutes, stirring occasionally to make sure no grains stick to the base of the pan.

To test when cooked, pinch a grain of rice between the thumb an