Monday, April 26, 2010

Rice - yet another way

I got this method (for Basmati) from the back of a packet. It's my new favourite. The advantage over this one is that the rice doesn't clump together if you hold it in the covered pan.

  1. Measure the volume of rice. (In weight, about 75g is a good single portion.)
  2. Put twice that volume of water in a pan, with a little salt.
  3. Wash the rice, and add it to the pan.
  4. Bring to a simmer.
  5. On a medium heat, simmer the rice until the water level drops below the surface, which shows bubbles.
  6. Turn down the flame to the minimum, put a heat disperser under the pan, and cover the pan.
  7. Cook for a further five minutes.
It's probably ready now: I usually leave it, covered, for a few minutes longer.

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