How to Cook Rice

The most common fault in the preparation of rice is overcooking. A good general rule, I think, is to cook rice for sweets and puddings thoroughly so that it is quite soft, but for main dishes to stop the cooking at the point where the rice just starts to get soft. Special care is required in handling rice once it is cooked. The grains mash very easily and, once cooked, they should never be stirred with a spoon, but tossed lightly with a fork. Serve your rice as soon as possible after cooking.