Cooked rice.
Posted: 21 Oct 2023, 13:11For Jan and anybody else.
Always use Basmati for curries, c-con-c and other savoury dishes. Forget it for paella or risotto - different rice.
Tip one mug of rice into a sieve and rinse then leave to drain for 5 mins.
Meanwhile take one pan and heat a glug of oil in it then tip in the rice and coat in the oil then add in two mugs of COLD water with a pinch of salt. The secret is the 1 rice to 2 water ratio. The pan should be big enough to let the concoction double in size.
Bring the rice to the boil with the lid OFF then put the lid on and turn the heat to as low as it will go. Cook for 10 to 12 minutes WITHOUT ever lifting the lid. That's it, perfect rice.
This makes about four to six meal sized portions for absolute pennies.
Always use Basmati for curries, c-con-c and other savoury dishes. Forget it for paella or risotto - different rice.
Tip one mug of rice into a sieve and rinse then leave to drain for 5 mins.
Meanwhile take one pan and heat a glug of oil in it then tip in the rice and coat in the oil then add in two mugs of COLD water with a pinch of salt. The secret is the 1 rice to 2 water ratio. The pan should be big enough to let the concoction double in size.
Bring the rice to the boil with the lid OFF then put the lid on and turn the heat to as low as it will go. Cook for 10 to 12 minutes WITHOUT ever lifting the lid. That's it, perfect rice.
This makes about four to six meal sized portions for absolute pennies.
