There has been so much written about how to cook perfect rice but this is the only way that has ever worked for me so I’m sticking to it. I am confident in saying that it’s fool proof.
Serves 2-4 depending on appetite
Half a pint of Basmati Rice
A little butter or oil
A pint of stock
Put a small dollop of butter, or a dash of oil into a small saucepan and put it onto a low heat on the hob.
In a measuring jug tip in half a pint of Basmati rice (I just use Tesco’s own label rice, but any will do as long as it’s not ‘easy cook’ as this has some sort of Teflon type coating that just doesn’t work with this recipe). Pour the rice into the saucepan with the butter/oil and give it a good stir.
In the meantime boil the kettle and make up 1 pint of chicken or vegetable stock (I use half a Knorr stock pot –usually chicken).
Tip this into the saucepan and bring to the boil. Then put on a tight fitting lid and turn the heat down low and cook for 15 minutes. Do not be tempted to open the lid.
After 15 minutes fluff up the rice with a fork and serve. If it’s not quite done then put the lid back on, off the heat and leave it to steam for a further five minutes.
Flavouring the rice to accompany different meals
Stir in the following flavourings with the oil or butter at the start of the cooking
- For Spanish or Mexican dishes like Chorizo stew or Chilli con carne I use olive oil and a good pinch of saffron
- To accompany Chinese dishes I use sesame oil and a pinch of five spice
- To accompany Indian dishes I use ghee and pop in a couple of crushed cardamom pods and sometimes half a teaspoon of turmeric
I always keep left over rice in the fridge. Fry it up with an egg and a handful of frozen peas (no need to cook first) for an easy and super quick supper. This is an absolute favourite with my children.