Rice can be tricky to get right - it can often come out gooey and overall unappetizing. This recipe will help you get your rice just right so it has a fluffy and crumbly texture.
This is a base recipe. The rice is really tasty on its own but it's plain enough to be used in other recipes that require cooked rice as an ingredient e.g, chicken soup, rice-based salads or as a side for beans.
The secret to the perfect rice is rinsing it really well before cooking. Rinse multiple times until the water runs clear, or almost clear if you like your rice slightly sticky. After cooking, let it rest. It’s when the magic happens.
Tip: Everyone’s stove is different so it may take you a couple of goes until you find the perfect heat setting for the boiling stage. You don’t want the water to evaporate too fast. To make sure your rice is done, taste it before switching off the heat. If it’s still crunchy but all the water has evaporated, add a tablespoon of water, mix the rice and give it another minute.
1 cup of rice, basmati
2 cups of water
1 tsp salt
Total Fat 0.3g
Total Carbohydrate 37g
Dietary Fiber 0.6g
1Rinse the rice with plenty of water and drain. Repeat until the water runs clear. It may take several goes.
2Transfer the rice to a small saucepan, add salt and cover with water. Turn the heat to medium-high. As the rice boils the water will begin to evaporate. Keep an eye on it.
3Once all the water has evaporated, mix the rice with a spoon once, cover the pot with a lid and turn off the heat. Let it rest for 15 minutes, covered.
4Once the rice rested, fluff it up with a fork and serve.
A cool way to serve it: