Utterly foolproof rice

Utterly foolproof rice

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 4

You can't go wrong with Sara Buenfeld’s foolproof rice recipe

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, May 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
binavino's picture

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.

loveyourbum's picture

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.

kazlea's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Atlast, my rice comes out perfect - thank you!

mcd33s's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

salval's picture

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

loustar14's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips