how to cook rice

I used to call my father from the other side of the world many moons ago and ask him his rice to water ratios for cooking rice. For some reason I could never remember them. After many phone calls of having "you cook for a living and you can't remember this" barked down the phone I finally wrote it down. It's not just about getting the ratios exact, it is about the correct cooking method, in this case, steam. Do them both right and you'll be rewarded with perfect rice. Jokingly to people I call my father "the rice master". It is true really though because his method works, every time and I think he makes better steamed rice than most Asian restaurants. And he never uses a rice cooker. This method has worked for him and for me for years and years, hopefully it does for you too. Give your rice a quick rinse first to remove any dust.

How to cook…rice

When it comes to cooking sometimes the simplest things can be the most challenging. Like cooking rice. If you follow this method exactly it’s foolproof. I like to use jasmine rice for most recipes, unless East Indian food is on the menu, then I love to use basmati.

2 1/4 cups water

1 1/2 cups jasmine rice

salt

 

step 1- gather your ingredients

Bring water to a boil in a medium (2 quart/2 liter) saucepan with a heavy base over a small burner or hot plate.

 

bring the water to a boil first before stirring in the rice

Stir in rice and a pinch of salt. Reduce heat to low (as low as the burner will go). Cover tightly and cook for 20 minutes. Remove from the heat and fluff with a fork. Makes about 5 cups.

do not under any circumstances attempt to peek at the rice while it's cooking and always fluff with a fork when it is cooked before serving it