How to cook rice

This produces perfect rice every time. It uses the absorption method, which means there is just enough water added to cook the amount of rice.

Basically for every measure of rice you need one and a half measures of water.

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Ingredients

Basmati rice (we always use Tilda)

Salt

Water

Equipment

A pan with a fitting lid

A measuring cup

A sieve

A kettle

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1. Measure a cup of rice and add it to the pan, then fill the pan with water.
2. Soak the rice for a couple of hours. Anything less than an hour doesn’t provide much benefit; anything longer than three hours is too much and will produce soggy rice.
3. Drain the rice into a seive and rinse thoroughly with cold water.
4. Boil the kettle.
5. Return the rice to the pan, and add about half a tea spoon of salt.
6. Put 1 1/2 cups of boiling water into the pan, put the lid on and set over a high heat.
7. When steam starts to appear, move the pan to the lowest possible heat
8. Cook for 12 minutes, then turn off the heat. Leave to stand for 8 minutes.
9. Its ready to serve.

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Pan

A cup of rice

Soak the rice

Drain and rinse

Add salt

Add 1 1/2 of boiling water

Heat until it steams

Transfer to the lowest possible heat for 12 mins.

Then turn off an let stand for a further 8 mins.