Boiling rice is deceptive in its simplicity. Plain, boiled long grain rice should be a cinch but how many people have ended up with a pot of sticky glue more suited to making sushi? Perhaps it’s because it seems like such a simple task that we throw rice on to cook without giving it much thought.
Cooking rice correctly is a culinary trick worth learning, and all you need to do is give it a little thought, plus minimal interference. What you will want to achieve are separate grains – tender not mushy – with a little bite.
There are two classic ways to cook rice: the absorption method and the open boil method. No one way is better or easier, but try out both and you will find one that suits you.
There’s a variety of long grain rice available: American, basmati, Thai fragrant (also known as jasmine), and mixes including wild rice. All rice will cook in around the same time, with the exception of the wild grain mixes, which need longer cooking. If in doubt, check the packet’s recommended cooking time.
The absorption method
For the absorption method, measure the rice by volume not weight. You must use 2 parts water to 1 part rice. So for four people: measure 300ml rice in a measuring jug, followed by 600ml water.
Put the rice and water into a medium to large saucepan with a tight-fitting lid. The tight lid is crucial, so the water is completely absorbed by the rice, and steam doesn’t escape. If you don’t have a tight-fitting lid, put foil between the pan and the lid. Stir the rice just once. Bring to the boil, uncovered, then cover and reduce the heat to its lowest setting. The rice will take 12-15 minutes to cook. (Do not lift the lid before the time is up.) If it’s not quite cooked, give it a few minutes more. Remove the lid and let the rice dry off for a minute. Fluff up with a fork and serve.
For the open boil method, weigh the long grain rice using weighing scales: 50g per person is enough as a side dish.
Bring a large pan of lightly salted water to the boil and stir in the rice. Reduce the heat to a simmer and cook for 12-15 minutes until the rice is tender. When you are satisfied the rice is tender, remove from the heat.
Drain into a sieve
Fluff up with a fork and tip into your serving bowl.
Pilau rice
Serves 4
Ready in 25 minutes
Per serving: 313kcals, 3.9g fat (0.5g saturated), 5.4g protein, 68g carbs, 0.8g sugar, trace salt
Ingredients: 1 tbsp groundnut oil, 1 small onion, finely chopped, 1 cinnamon stick, split lengthways, 3/4 tsp cumin seeds, dry-toasted in a pan and crushed, 2 cardamom pods, 6 cloves, 2 tsp ground turmeric, a few sprigs fresh thyme, 2 bay leaves, 300ml long grain rice (measured in a measuring jug – the absorption method).
Heat the oil in a large pan with a tight-fitting lid. Add the onion and gently cook until softened. Stir in the spices and herbs and cook for 1 minute. Add the rice and stir until coated. Add 600ml boiling water and bring to the boil. Cover, then simmer on the lowest setting for 12-15 minutes, until tender. Let the steam dry off, then fluff up with a fork.
All washed out
Opinion varies greatly on washing rice before cooking. Modern packaging techniques make washing rice to cleanse unnecessary, a quick rinse under cold water (particularly with basmati) ensures you end up with separate grains.
Full steam ahead
A foolproof way to cook rice is in the microwave – it’s no quicker but it’s easier. Use a Microwave Multi-Steamer.