Basic Boiled Rice

Considering the fact that rice is the staple diet for nearly two thirds of the world's population, many of whom have no access to electricity, it's something of a wonder that here in the west we feel the need for a special rice cooker in which to prepare it. That may have something to with recipe books that give cooking methods designed to produce either a sticky mess or a burnt pan. I've been using the following way to cook rice for over thirty years. It's simple, uncomplicated and foolproof.

For 2-3 people:

The trick is to have a medium sized saucepan with a lid, plus a colander or sieve that will fit inside the rim of the pan.

Bring about 3 liters of salted water, plus one quarter cup of white vinegar, to boil in the pan. Add to this one coffee mug of long grain rice, stir it once (and once only), partially cover and cook on a medium heat for exactly 15 minutes.

Drain the rice into the colander and rinse it briefly under cold water to remove any excess starch clinging to the grains. There won't be very much, that is the purpose of the vinegar - which will not, I promise you, adversely flavor the rice.

Now put about three inches of water in the bottom of the pan and bring it to the boil. Put the colander with the rice on the pan, and the pan lid over the rice.

Reduce the heat and steam the rice for around ten minutes - or until you are ready to use it. It will be perfectly cooked, light and fluffy.

Top Tip:

One huge advantage of this method is that you can prepare your rice beforehand and simply keep it in the fridge until you need it - even overnight if necessary. Be sure to cover it though, to prevent it drying out.

You can either re-heat it using the steaming method given above or use it cold for salads. Of course you can also use it at this stage for your favorite fried rice recipe if you wish.

You can produce yellow rice by adding saffron or a teaspoon of turmeric to the water before adding the rice, or add a handfull of chopped bell pepper to produce a nice decorative effect.

A mix of fresh or dried herbs will also give you an excellent savory rice. In fact, once you understand the basic method, the end result is only limited by your imagination.

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