A lot of people seem to have problems cooking rice. They even resort to buying over-priced pouches of pre-cooked rice. You don’t need to do that! It’s actually dead easy to get perfect results every time.
I allow 2 ½ tablespoons of uncooked rice per person, so this recipe serves 4.
10 tablespoons of long grain white rice
Bring a large pan of salted water to a rolling boil. Add the rice and return to a simmer. Briefly stir gently to make sure the grains aren’t sticking to the base of the pan.
Simmer for 19 minutes. During this time white foam will rise to the surface. This is starch and you should skim it off a couple of times. At the same time give the rice a quick, gentle stir.
After the 19 minutes is up, strain the rice into a strainer and wash it under cold running water until cold. This will stop the cooking process. Place the strainer over a bowl and leave it to drain at room temperature for 1 hour. After that, tip the rice into a bowl, cover in cling film and sore in the fridge until needed.
To reheat, peel back the cling film and fluff the rice with a fork to separate the grains. Leave the cling film loosely in place and heat in a microwave on full power for 4 to 5 minutes. The exact time will depend on the power of your microwave. And voila. As promised you will have perfectly cooked rice.