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Utterly foolproof rice

Utterly foolproof rice

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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 4

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

Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2002

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Overall rating

A star rating of 3.9 out of 5.25 ratings
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