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Really easy rice
Appears in
By Lucy Cufflin
Published 2013
This is how my Mum taught me to cook long grain rice and it is how I cook rice to this day. It is suitable for cooking basmati, American or other long grain rices. This is not a method I use for risotto, paella or short grain rices. Ignore any cooking instructions on the packet: this will give you separate grains, perfectly cooked every time.
- Use a large pan. For cooking rice for up to four people use a 3-litre pan, for up to eight people use a 5-litre pan and if you are cooking for more, use more than one pan.
- Salt the water. You can also use stock and wine to flavour the water if you wish. Rice is dried so it rehydrates as it cooks and will take on the flavour of whatever liquid it is boiling in – salted water or stock.
- Grains of rice have a single aim – that is to stick to other grains of rice. Prevent this by not adding the rice to the water until it is boiling. Then stir all the time until the water returns to the boil. Once the water is boiling/simmering the motion will keep the grains on the move so they will not be still enough to stick together. If you do not stir, the grains will sit together at the bottom of the pan and the starch will start to bond them before you have even started cooking the rice!
- There is no problem cooking rice ahead of time if you follow three golden rules – once cooked, cool it quickly, store it chilled, and reheat it thoroughly. Stick to these and you’ll have no worries! In fact, cooking rice ahead is ideal for most occasions as you know you have perfectly cooked rice ready to serve. Germs need warmth to grow. Cool hot food as quickly as possible and chill to prevent them growing.
- Serve rice in a large, warmed dish for people to help themselves or pile it onto plates for them if you are serving the main course. You can also press it into a ramekin or small bowl, put a dinner plate (face down) on top, invert and have a beautiful tower of rice – perfect for a special occasion.