Fairy Godmother Rice

I got an email the other day, in response to my 10 things post, or, more specifically, to my admission that I cannot cook rice properly. It was from my godmother, Bad Betty Bell, who I am hoping has solved my rice issues, and I thought I would share it with you, in case there were any other rice-ophobics out there.

Now, there are clearly a lot of things that you can do that I can't. But one thing I can do is cook rice! And here's how.....................

Follow this to the letter and you will not go wrong - I promise!

I usually use white basmati rice if cooking white and short grain brown rice if cooking brown. However seems to work for all types, the only thing is that brown needs cooking longer.

One average size mug of rice will be generous amount for two people.

Measure the rice precisely (in a cup, glass, mug, whatever), put it in a sieve and rinse at length under a running tap until the water is running practically clear. (Takes much longer to rinse the starch off white rice than brown). Drain well.

Measure exactly the same amount of cold water and put it with the rice in a pan which is the right size ie. one that when the rice is cooked it pretty much fills it.

Put in a good pinch of sea salt, bring it to the boil, stir it once with a fork and then either cover with a tight fitting lid (or tin foil and then lid as well for a good seal).

Turn the heat down to absolute minimum, - one of those heat diffuser things is ideal - and DO NOT TOUCH IT until it is ready precisely 12 minutes later.

Turn off the heat, fluff it with a fork - et voila.

Brown rice need cooking for about 30 - 35 mins.

The great thing is that when it is ready you can leave it sitting there for up to an hour or so before you are ready to use it. Just DON'T TOUCH IT!

So there you are - let me know how you get on.

X

I am optimistically hoping that this is the key to my domestic success. Thank you BBB! x