How to cook perfect rice

Learn this foolproof method for cooking perfect rice and your life will never be the same again.

Being born to a Sri Lankan mother, curry, and by extension, rice, was constantly big news program in our house. Whether we were tucking into ‘ yellow rice ’ ( of the basmati assortment, coloured with saffron and sexed up with cardamoms and cloves ), or dribbling over ‘ kiri bathtub ’ ( dreamy, sweetness coconut milk rice ), the grain was always a regular on our menu .
however, as a tweenager venturing to friends ’ houses for tea, I discovered one of life ’ s most uncomfortable truths : white people can ’ thyroxine fudge rice. It ’ s a regretful fact, but throughout my life I have witnessed all manner of crimes against rice being committed on british dirty .

The worst ways to cook rice

Where do indeed many go improper ? Well, I ’ ve noticed that most people come unmake in their indigence to treat rice like pasta ; they boil it to oblivion, drain it and then serve it in a inert, starchy, ( frequently al dente ) pile. For this reason, the spy of a colander when person is making rice is adequate to make me break into a cold fret !
When I think of my mother ’ south rice by contrast, I think of gentle, downy grains that create a delicate pillow upon which her accompaniments rest – and glitter. And there ’ s never any draining involved, she good puts the rice on the heat and 15 minutes later it ’ sulfur perfect.

In my eyes, unless you ’ ra making risotto ( such as this delicious pumpkin risotto with ridicule walnut, red chicory and gorgonzola by Michelin starred chef Paul Merrett ) or a wholesome barbarian rice salad, this is a grain that need never be aluminum dente. And what ’ s more, I recommend ditching long grain rice wherever possible for the infinitely more refine basmati, particularly if you are going to be serving it alongside a fabulous curry such as Josceline Dimbleby ’ s deep red quail curry. not only does basmati cook quick, avoiding that conversant crunchy rice problem, but it besides has a cover girl, slightly balmy flavor and pleasantly bouncy texture .

My mother’s foolproof method

It amazes me that in a area that has such a well documented beloved affair with curry, so many calm make rice that is joyless, and using a method acting that seems to have come from Mrs. Beeton .
so in an attempt to save this country from bad rice ( and honestly lots of unnecessary faffing ), I give you my mum ’ mho goofproof method acting for perfect rice every prison term.

It works because of three key actions : rinsing the rice good before cooking it removes some of the starch. adjacent, the delightful ‘ magic feel ’ rule ensures you always have the decline ratio of body of water to rice, while the concluding act of boiling off the water means you are left with dry, downy, ready-to-eat grains. merely call it the holy place trio !
here ’ s how :

1: Wash the rice

place the basmati rice in a heavy based saucepan and wash well with your fingertips under cold run water to remove excess starch. Ideally rinse the rice 2-3 times .

2: Use the right amount of water

now place the tap of your in-between finger on the acme of the rice. Fill the pan with enough water to reach precisely above the moment joint of your feel ( the joint closest your palm ). Add salt to taste .

3: Bring to boil, then simmer

place the saucepan over a high heating system ; bring to the boil and then simmer on low, covered, for about 15 minutes or until all the water has evaporated and you have fluffy, dry grains. Serve straight away .

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