Boiled Rice Recipe
There are many different varieties of rice grown and marketed and many different methods of cooking it. Some wash rice first to rinse away excess starch; others prefer not to. Certain types of rice need prolonged soaking; others not at all. Perfectly boiled rice is difficult to achieve white fluffy rice.
The ratio of water to rice is most important, the accepted ratio being one cup of rice to two cups of water. I find that this is not always ideal for pre-soaked rice, as some moisture is absorbed during the pre-soaking, and the result is sticky. As a general rule, I recommend cooking it in water to a depth of 2.5 cm/l in above the rice in the pan to produce perfect results.
SERVES 4 • PREPARATION TIME 40 MINUTES · COOKING TIME 20 MINUTES
- 275 g/10 oz (1-1/4 cups) Patna, Basmati or long-grain rice
- About 750 ml/l, pints (3 cups) water
- 1 teaspoon salt
Rinse the rice, then drain and soak it in fresh water for at least 30 minutes. Drain the rice and place it in a saucepan with the water and salt. Bring to the boil, reduce the heat and cover the pan. Simmer very gently for about 20 minutes until the rice is tender and dry. Fluff it up with a fork before serving. You can serve these boiled rice with lentils or flavored curd.