Boiled rice

Boiled rice

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This is a failure-proof method for boiling rice to perfection, so that the grains are white, fluffy and separate. This quantity makes 4–4 1/2 cups of cooked rice. Lemon helps to keep the rice white.

Ingredients

Quantity Ingredient
1 1/2 cups long-grain rice
12 cups water
3 teaspoons salt
2 slices lemon

Method

  1. Wash the rice well in several changes of water. Bring the water, salt and lemon slices to a rolling boil in a large saucepan. Add the rice slowly, so that water continues to boil. Boil for 12–15 minutes, uncovered, until the grains are tender and have no hard centre when pressed between fingers. Keep the water boiling rapidly during the entire cooking process.
  2. Drain at once through a colander. The rice may need cold water poured through, to separate the grains and wash out any clinging, excess starch. Make about 8 holes in the rice mass with the handle of a wooden spoon to drain well and allow the steam to escape.

To keep hot:

  • Put the colander of drained rice over a pan of simmering water. Cover the rice.

Variations

  • A number of different things can be added to cooked rice with a nut of butter. Try raisins, snipped chives, cooked peas, diced capsicum, sliced olives, toasted pine nuts and almonds or sliced mushrooms and finely chopped onion cooked in a little butter.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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