Debbie’s foolproof steamed rice
- March 2013
- 350g long grain rice
- 600ml boiling hot water
- Large pinch of salt
- Bring a kettle of water to the boil. Put 350g long grain rice into a sieve and rinse well under running cold water. Tip into a medium pan and add 600ml boiling hot water and a large pinch of salt.
- Bring to the boil over a high heat, stir once, then cover with a tight-fitting lid and reduce the heat to as low as it will go.Cook for 12 minutes, then remove the pan from the heat, quickly uncover the rice and cover the pan with a clean, folded tea towel.
- Replace the lid and leave to sit for 5 minutes.
- Uncover the rice once more, fluff up the grains with a fork and serve.
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