Utterly foolproof rice

Recipe uploaded by

Sara Buenfeld

4 ratings

Recipe by Sara Buenfeld

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1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite.
3. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. Leave to drain well, then tip into a warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.

Latest comments and suggestions

• Loustar14

  15 January 2008

  Loustar14 rated and commented on this recipe

  

  Finally a way of stopping my rice from sticking together like glue! Although next time I will definately be using a non-stick pan to cook this rice.

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• egyptian

  06 February 2008

  egyptian commented on this recipe

  If you put a lid on and simmer for 2 mins then turn off the heat and leave for 10mins its even better.you'll be helping with saving energy as well

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• mcd33s

  19 April 2008

  mcd33s rated and commented on this recipe

  

  I've struggled to make good rice at home. I followed this, and made the best rice i've ever made! Excellent.

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• kazlea

  23 May 2008

  kazlea rated and commented on this recipe

  

  Atlast, my rice comes out perfect - thank you!

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• traceyjanet

  11 June 2008

  traceyjanet commented on this recipe

  Should the rice be washed before it's cooked? I use Thai Jasmin rice everyday and it cooks the best when it is thoroughly washed before cooking.

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• binavino

  12 June 2008

  binavino commented on this recipe

  Wash the rice to remove the starch. I usually do 2 - 3 times with any variety of rice, be it basmati or Thai Jasmine and it makes a great difference when it is cooked.

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• Jean

  19 June 2008

  Jean commented on this recipe

  Buy a rice cooker. You will get perfect rice with no fuss or effort, and it keeps rice warm for hours.

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• Keira_x3

  15 July 2008

  Keira_x3 commented on this recipe

  I don't usually have a problem cooking rice, but i'll give it a go and see if there's any difference. :-)

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• Steph

  20 July 2008

  Steph rated and commented on this recipe

  

  Brilliant... brilliant... I would alway use boil in the bag rice, and it is normally sticky.. i tried these tips out and my rice was perfect!! Thank you!

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• Meer

  03 August 2008

  Meer commented on this recipe

  I usually wash, and then drain and let dry basmati or long grain which ever rice I am using, I then put a teaspoon of veg oil in the saucepan, heat it, then add the rice and gently turn into the oil, add double the quantity of boiling water, cover and bring back to boil, turn down to lowest heat for ten minutes, turn off heat, remove lid and cover with folded tea towel, replace lid and leave for a few minutes for steam to be absorbed by the tea towel, then fluff up with a fork. You can add salt at the time of adding water if liked, but I opt for the healthy choice.

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• tray

  10 August 2008

  tray commented on this recipe

  If you want to make a perfect rice in the microwave then follow this recipe it always works for me. Wash Rice, and place in a pirex dish or microwavable dish and fill with the rice. cover the rice in boiling water until it has covered the rice completely and fill until the water is an inch above the rice. Add a knob of butter and stir once. Cover in clingfilm piercing the top for ventilation and cook on fill power for 12 minutes (in a 800wat oven) add another 2 minutes if using a lower wattage microwave. when cooked remove clingfilm and leave for 1 minute. Rice is now ready to serve and tastes beautiful,

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• moirak2

  06 September 2008

  moirak2 commented on this recipe

  I wash the rice then bring water to a boil turn heat off and I have perfect rice not sticky at all

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Ingredients

• a mugful of American long grain rice (about 200g/8oz)

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Serves 4

Preperation and cooking times

Prep 15 20 mins

Ingredients

• a mugful of American long grain rice (about 200g/8oz)

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