How to make rice

How to cook rice

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.

What about different types of rice?

There’s a variety of long grain rice available: American, basmati, 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 (or, measure using the easy method below – no measuring jug needed).

1. Rinse the rice well in 4-5 changes of water to wash off the starch. It’s ready to cook when the water stays pretty clear when you agitate the rice.

   

2. Put the rice in a saucepan and fill with fresh cold water to a (clean!) fingernail’s height above the level of the rice. Add a sprinkle of salt.

   

3. Bring the rice to a simmer, cook for 1 minute, then cover with a tight-fitting lid, remove from the heat and leave to steam for 20-25 minutes.

   

4. Once the rice is cooked, there should be no water left to drain off. Fluff the rice through with a fork and serve.

   

Golden rules

• Keep rinsing until the water stays clear.
• Once the rice is bubbling, don’t stir it.
• Don’t peek until the full amount of cooking time is up –lifting the lid lets out the steam and stops it cooking.

The open boil method

1. Weigh the long grain rice using weighing scales: 50g per person is enough as a side dish.
2. 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.
3. Drain into a sieve
4. Fluff up with a fork and tip into your serving bowl.

Should you wash rice?

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.

The microwave option

A foolproof way to cook rice is in the microwave – it’s no quicker but it’s easier. Use a microwave multi-steamer.