Utterly foolproof rice

Utterly foolproof rice

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(10 ratings)

Prep: 15 mins - 20 mins

Easy

Serves 4
You can't go wrong with Sara Buenfeld’s foolproof rice recipe

Nutrition and extra info

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

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

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.

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Comments, questions and tips

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careywilkinson
13th Aug, 2009
I use the Delia method with Basmati rice and it never fails to produce non sticky boiled rice with absolutely no trouble. Put a measured amount of rice into a large saucepan and add twice the volume of cold water. Bring to the boil, stir once to separate the grains, cover and turn cooker down to lowest simmer for 15 minutes. Do not lift the lid. After 15 mins exactly, lift the lid and tilt the pan. If any liquid is present put lid back on and cook for another minute or two. Turn off heat and cover pan with cloth for 2 minutes.
abbie123
10th Jul, 2009
best rice I have ever tasted, didn't bother to wash the rice just followed the recipe, Thanks
withfrecklesandlove
13th Jun, 2009
We didnt realise how wrong we were doing it before we found this recipe! Now we get perfect rice everytime!! THANK YOU! x
jameskennedy
28th Mar, 2009
No! Never pour boiling water over cooked rice! It'll be swollen, loose and rubbery like the 'quick cook' stuff they sell in supermarkets. Rinse the rice before it's cooked if you don't want sticky rice (why wouldn't you want the rice to be sticky?) For good results, use a rice cooker or a microwave and it's guaranteed not to burn. Ideally, use a pan, a low heat, the perfect amount of water so it's not wet and doesn't burn to the pan. Use a tight a lid; you can leave it to steam like this for a while if needed - you should get 'holes' on the surface of the rice when it's cooked. Don't open it too early! Then eat it - without sieving, without washing with boiling water and without adding butter. Pasta: High heat in a filled, open pan with salt Rice: low heat, just enough water, no salt and keep it closed until it's cooked!
tornadruhn
29th Jan, 2009
5.05
I've been making it this way at least twice a week for so many years, I can't remember where I got it from. I only use basmati rice, never wash it and have never had a failure.
moirak2
6th Sep, 2008
I wash the rice then bring water to a boil turn heat off and I have perfect rice not sticky at all
tracyworsley
10th Aug, 2008
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,
2bornot2b
3rd Aug, 2008
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.
stephrea
20th Jul, 2008
5.05
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!
keira_x3
15th Jul, 2008
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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