Fluffy white rice
Rinsed long-grain rice cooked by the absorption method in a measured amount of water, then left to steam off the heat for separate grains.
Method
- 1
Put the rice in a sieve and rinse under cold running water, rubbing the grains with your fingers, until the water runs almost clear.
- 2
Drain well and tip the rice into a medium saucepan with the measured water and the salt.
- 3
Bring to the boil over high heat, uncovered, and stir once to stop the grains sticking to the base.
- 4
Cover with a tight-fitting lid and turn the heat down as low as it will go.
- 5
Cook without lifting the lid until all the water has been absorbed.
- 6
Take the pan off the heat and leave it to stand, still covered, so the rice finishes cooking in its own steam.
- 7
Uncover and fluff the rice gently with a fork to separate the grains, then serve.
Notes
- Rinsing washes off loose surface starch, which is what makes rice gummy. Keeping the lid on during cooking and resting traps the steam that cooks the grains evenly.
- This ratio suits basmati and jasmine. American long-grain rice usually needs about 100 ml more water and a few more minutes.
- Cool leftover rice quickly, keep it in the fridge and eat it within a day, reheating it until piping hot.
Equipment
Medium saucepan with a tight-fitting lid, Sieve, Fork