Boiled rice

Boiled rice

By
From
The Curry Guy
Serves
4

You can cook a lot more rice using this method, and the water-to-rice ratio isn’t as important. You need to cook with enough water so that the grains of rice can float around freely as it simmers. This is my preferred method when I am preparing rice for a fried rice recipe.

Ingredients

Quantity Ingredient
750ml cold water
370g basmati rice
pinch salt
a little butter

Method

  1. Put the uncooked rice in a large bowl and cover with cold water. Swirl the water around with your hands; it will become milky from the rice starch. Pour the water out and add fresh water and repeat until the water is almost clear. About five times should do the job. Leave the rice to soak in the last batch of fresh water for about 30 minutes, then drain.
  2. Bring a large saucepan of the water to a boil then add the rice. Stir in the salt and butter, reduce the heat and simmer for about 7–9 minutes. To check for doneness, take out a couple of grains and press them with your fingers. They should be soft but still have a bit of resistance to them.
  3. Carefully pour the rice into a colander. If serving immediately, transfer to a serving dish and your job is done. If storing for later, rinse with cold water, carefully stir through and place in an airtight container in the fridge for up to 4 days.

Tip:

  • Plan on 185g basmati rice for every 2 people.

Note:

  • It’s important not to keep rice warm for over an hour, and always reheat cooked rice fully before use.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again