For everyone who struggles with cooking rice, or avoids it completely this recipe is for you.
Here are some important tips to keep in mind:
- Soak and rinse your rice before cooking. Soak your rice for at least 30 minutes. Soaking makes all grains more digestible as it breaks down some of the trickier proteins and neutralises things called phytates, which inhibit the absorption of other important nutrients like calcium, iron and magnesium.
- If you want sticky rice then leave out the salt, I usually use Jasmine rice.
- If you want grains that are fluffy and separate, then add a large pinch of salt or a tablespoon of stock granules to the pot.
- Brown rice needs more water than white rice to cook as it’s a firm grain, stick to the packet instructions!!
- The 1 cup of rice to 1.5 cups of water ratio works every time, so don’t try mix with the method.
1 cup basmati rice
1.5 cups boiling water
1 tbsp olive oil
Preparation 30 minutes
Cooking time 30 minutes
Boil the kettle and get out a medium-sized pot with a sealable lid.
Place the pot on your smallest burner on the highest heat, add the rinsed rice, boiling water, a large pinch of sea salt and olive oil; stir and cover.
Once you hear the rice boiling, turn the heat right down and simmer for 15 minutes, without lifting the lid.
Once the rice has finished simmering, turn the heat off and steam with the lid on for 15 minutes.
Once the rice has finished cooking fluff with a fork and serve immediately.
Cooking rice this way gives you fluffy, separate grains that have no sign of stodginess. This is because the grain has been left intact; when you boil long grain rice and make the mistake of stirring it, the grain splits and the starch escapes into the cooking water creating a sticky starchy mess.