Tag: how to cook perfect rice

Prep guide; how to get perfect rice every time

It depends on how you define perfect, but when I say it I mean rice that is fluffy and doesn’t stick together or go all claggy.

The solution is shockingly simple, you just need to steam it through after cooking.

This requires no extra or special equipment, other than a bit of tinfoil (enough to cover the pan)

Let’s get to it!

What you need

  • Rice
  • Saucepan
  • Water
  • Tinfoil

How to get perfect rice every time

As you probably know all types of rice cook differently.

When it comes to the amount of water to use a ratio of 1:2.5 is usually a good starting point, so for every 1g of rice use 2.5x more water, e.g. for 100g rice use 250ml of water. For 237g of rice use 593ml of water etc.

Nearly all rice has a recommended cooking time on the packet, which is a handy guideline.

Bring the rice to the boil in 2.5x the amount of water, as it starts to boil turn the heat down low, put a lid on the pan (that fits) and simmer for the ‘recommended cooking time’ on the packet minus 1 or 2 minutes.

Before you turn the rice down to simmer make sure you stir the bottom with a wooden spoon to make sure nothing sticks and burns to the pan.

Once cooked simply turn the heat off and leave the pan there for 30 minutes with the lid still on.

I prefer to remove the lid 1-2 minutes before it’s cooked and wrap some tinfoil tightly round the top.

Leaving the rice covered and on the gradually lowering heat steams it through, when you uncover it 95% of the time you should have perfectly cooked rice 👌

And that’s it!

Nice and easy.

Fragrant yellow basmati rice recipe


It doesn’t have to be yellow, but why not!

Turmeric, along with cloves, cardamom and a few other tasty aromas give this rice its appetising scent.

Perfect with a curry and easy to master let’s get to the recipe.

Ingredients (serves 4-6)

  • 400g Basmati rice
  • 600ml Water/chicken stock
  • Salt and pepper
  • 2-3 tsp ground turmeric
  • 4 cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 4 dried bay leaves
  • 1/2 a star anise
  • 1 tsp oil or butter

The amounts on spices are just guidelines, adjust according to preference.

Equipment

  • Saucepan with a lid
  • Measuring jug
  • Tin foil

Cooking (30+ minutes)

  1. In a saucepan warm the butter/oil on a low heat with all of the spices apart from the ground turmeric, heat for 2-3 minutes to release fragrance.
  2. Add the rice and turmeric and mix well in the pan.
  3. Add the water/stock and turn the heat up full.
  4. Stir occasionally to stop any rice sticking/burning to the bottom of the pan, as it comes to a boil turn the heat down low a cover with a lid. Cook for 9 minutes without disturbing the pan or removing the lid.
  5. After 9 minutes take the lid off (watch out for steam!) and wrap some tinfoil tightly around the top of the pan as airtight as possible like a lid.
  6. Turn the heat off and leave the pan on the cooking ring for 20+ minutes, if recommend a minimum of 30 minutes. The rice should stay hot for 1-2 hours until you remove the tinfoil.
  7. Remove any spices that have risen to the top then fluff with a fork, removing any whole spices you can see.
  8. Serve and enjoy!

Tin foil hats at the ready..

The reason we use foil is to help with the steaming of the rice, which is also why you want to leave it costs Ceres for 20+ minutes before serving.

The rice will be cooked after the initial 9-10 minutes, but steaming it through after will (or should) provide wonderfully fluffy rice that doesn’t stick together.

Try it both ways and you should see quite a noticeable difference!

This rice goes great with most types of curry, or just on its own as a snack.

Rice can be frozen and reheated in a microwave, but it tends to go quite claggy.

More recipes soon!