Perfect Rice

Introduction & method

I've always struggled a bit with rice - it tends to stick together or be overcooked. So I was delighted recently when I did a YouTube collaboration with Dan Toombs, The Curry Guy, and he showed me this foolproof method. It might seem a bit of a faff, but perfection isn't usually easy!

About Measurements

No matter how much rice you are cooking, you always want to use 1 part rice to 1½ parts water. Allow 75 grams of rice per person and you'll be fine.

Rinse and Soak the Rice

Don't skip this step - it's the starch on the rice that makes it stick together, so you need to get rid of it. Place the rice in a bowl, cover it with cold water, swirl the rice round, and pour off the water. Do this 5-6 times until the water is clear. Now cover the rice with water again and let it soak for 30 minutes.

Cook the Rice

Drain the rice and put it in a cooking pot. Add the water and stir gently. If the water and rice fills more than one-third of your pot, use a bigger one. Turn the heat on high, cover with a tight-fitting lid and bring to the boil. You can add butter and/or salt if you wish. When the water is boiling, take it off the heat and leave it to stand for 40 minutes. No peaking! While it's sitting, the rice absorbs the hot water and cooks. After 40 minutes, remove the lid, and very gently pass a fork through the rice - don't go at it viciously or you'll break some grains and the rice will become mushy. The rice will stay hot enough to eat for about another 40 minutes, at which stage you want to refrigerate any unused rice. You can reheat it simply by microwaving for a minute or two - no need to add any extra water.