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Rice

 Here's my rice method, extracted for easy reference without having to read the whole of the other recipe as well.


Make some rice.  Make however much rice you think you'll need, but make sure all the water is cooked out.  Here's my foolproof method that I inherited from my mother that works every time:

  • Decide how much rice you want, and double the amount of water ready to boil (fill a kettle, basically; or if you have a  fancy boiling tap, use that).
  • Heat oil or butter in a saucepan on high heat - choose a pan with a lid that fits.
  • Coat the rice in the hot butter and keep it moving so it doesn't burn.
  • When the rice is coated, add the water (which is twice the volume of the rice). I use a pyrex measuring jug, so if I usually serve 100ml or 4oz of rice I just double that in boiling water. Easy.
  • Stir, making sure that any rice that made its way up the sides of the pan is all incorporated.
  • When the liquid starts bubbling again, put on the lid, which is wrapped with a cloth.
  • Turn the heat down to the minimum possible - you may need to swap rings on your hob for this, but that's fine.
  • Leave for fifteen minutes.  Once the fifteen minutes is up, turn the heat off.  Leave the lid on; it will stay hot for up to an hour this way.

This is for long grain and basmati.  Jasmine rice also works this way, but you might want to think of turning the heat off a few minutes before so it retains a little bit of water so it has that characteristic sticky texture.  If you want to season the rice with a touch of salt and pepper, then do so, and also consider cooking the rice in stock.  Whatever measurement you use for your rice, however arbitrary, make sure it's double of boiling liquid.  

Since the rice that way will stay hot for an hour, you can basically prepare it at any point.

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