Perfect Rice

Cook perfect rice every time with this very simple recipe.

Serving per person

½ mug rice
¾ mug water

This might sound like I'm insulting you, but people do keep on telling me that rice is difficult, and it honestly isn't.

I can't do it by weight though; it's important to measure by volume.

It doesn't have to be a mug, just make sure that whatever you measure the rice in, you also measure the water in.

Rinse your rice well under cold water, then put in a pan and add the water.

Cover the pan with a tight fitting lid, and bring to the boil. Once the pan has boiled, turn it down to the very lowest flicker that your stove can maintain, and simmer. Don't take the lid off!

White rice needs to cook for 12 minutes, then switch the light off and leave covered to steam for a further 5 minutes.

Brown rice needs to cook for 35 minutes, then steam for 5 minutes.

And that's all there is to rice. Simple, eh? The only other thing I'll say on the subject is: Basmati. For a few extra pence, infinitely better rice. Your choice.

Oh, and as for so called "easy cook" rice.... Well, I've just established that rice is simple-pimple anyways. The only "easy" advantage I can see with this is that it tastes so god-awful that you can't tell whether it's over-cooked or not…

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