Learn to cook rice and you have a friendly food you can rely on for life. It is used in so many cuisines from Thai to Indian to Chinese that it’s worth knowing how to cook it properly.
1. Use 65g of rice per person.
* If you are not measuring on a scales, use 3/4 cup of rice for two people (using a 240ml cup).
2. Rinse the rice in cold running water until the water is clear. This removes excess starch and makes sure the rice is clean and that the cooked grains don’t stick to each other.
3. Place the rice in a saucepan and add twice the volume of liquid to rice.
* If you are not using a measuring cup, this means that if you have one finger of rice, you add two fingers of water. If you are using a cup, use 2 cups of water to 1 cup of rice.
4. Add a good pinch of salt, stir and bring the water to the boil. Turn the pan down to a light simmer, put the lid on and cook for 7-9 minutes or until you see holes appearing in the top of the rice (peep under the lid gently to see). When that happens, put the lid back on the saucepan, turn the heat off and leave for a few minutes or until any excess water has been absorbed by the rice.
5. If the rice is still a bit wet looking, put a paper towel over the rice, return the lid and leave for another minute or two. The paper will absorb the moisture. Fluff with a fork and serve.
– Thai rice when, it is cooked, will look a bit stodgy – the grains won’t separate cleanly but this is normal. The grains of basmati rice and long-grained rice will separate when they are cooked.
– The pre-prepared boxed long-grain rice sold under brand names is not very appealing to eat – buy bags of rice in your local asian shop and you’ll get much better rice, and much better value – just make sure to rinse it well before cooking with it.
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