One of the things we love about rice is that people have their own way of cooking it.
But if you're not so confident cooking rice, all of those different methods can make it seem a bit daunting. So this method is what we swear by. It is how one of our growers - Janak Singh - cooked rice for us in India and it was the best rice we've ever eaten.
It's really simple and crucially you get to check the consistency as you go, so there' no guess work and you can make sure the firmness of the rice is just how you like it.
Ingredients (Serves 2):
- 160g Nice Rice White or Wholegrain dry Basmati rice
Tips:
- Use a large saucepan - the grains need space to absorb water and not stick together in the pan.
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Method:
- Rince your rice in cold water until the water runs almost clear. Rinsing removes excess starch, helping the grains cook up lighter and more separate. Be gentle to avoid broken grains.
- Leave your rinsed rice to soak in a bowl of water for at least 15 minutes. Soaking hydrates and softens the grains which helps improve the cooked texture.
- Drain the soaked rice, add to a large saucepan, fill with boiling water & bring back to the boil.
- Once boiling, reduce the heat and simmer for 5-6 minutes for our White Basmati (or 22-25 minutes for our Wholegrain Basmati). During cooking, use a fork to check the texture is just how you like it.
- Remove the saucepan from the heat and drain the water. Return the drained rice to the saucepan, put the lid on and set aside for 10 minutes so the rice can steam. This is the crucial step to ensure the grains hydrate evenly, giving a lovely fluffy texture.
- Fluff with a fork whilst basking in the pure joy of perfectly cooked rice, then serve.
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