Having grown up in a Pakistani household, our staple food with every meal was chappatis (or roti). Having married someone from a completely different culture, whose staple food is white rice, one thing that I have practised lots is how to cook plain boiled rice to perfection.
I believe I have learnt the art of how to cook rice to near perfection (for our family anyway), and I am going to share my method with you inshaAllah 🙂
How to make perfect rice every time:
Serves 3-4 adults, adjust as needed!
– use the smallest burner on the cooker
– use 1 part rice to 2 parts boiled water. For example, if you use 100g rice, use 200g boiled water.
- 1.5 Cup Basmati Rice
- 3 Cups Cold Water
- 3 Cups Boiled Water
- 1.5 teaspoon Salt (or to your taste)
- 2 tablespoons Cooking Oil (Sunflower/Olive/Other). This is optional.
- Soak the rice in cold water for 30 minutes. This will help to remove starch from the rice.
- Drain the water from the rice (using a sieve) into a bowl and discard the starchy water.
- Add the oil and salt to a pan on high heat, give it a quick stir and add the pre-soaked rice, stirring again
- Add the boiled water to the pan, stir the contents of the pan until everything is evenly stirred, and turn the heat to the lowest setting.
- Place the lid on the pan, and cook for 10 minutes.
- After 10 minutes, check the rice. If the water has dried, the rice has cooked. If not, give it a further 2-3 minutes, checking regularly.
- Turn the heat off, replace the pan lid, and leave the rice on the cooker for another 10 minutes (with the heat still turned off) to allow the rice to cook in the steam.