I consider myself to be a pretty good cook. I can bake, do a mean roast and if I say so myself my shortcrust pastry is fabulous. However, until about a year ago I had never been able to cook basmati rice. Occasionally I’d get it right, but I had no idea how, most of time it was a sticky, mushy mess, like a savory rice pudding.
So, as with most things that stump me I took to Twitter, someone always knows what to do and sure enough I had many suggestions from friends that I know are a marvel in the kitchen. Having tried them all I can reveal that Victoria’s is the simplest and the most reliable and as she will never blog it, I feel it is my public duty to do so.
- Measure you rice by volume into a saucepan. I use a cup measure.
- Add double the amount of cold water.
- Bring to the boil. This is when you need to be a bit careful, as once it is boiling to need to turn it down.
- Cover saucepan with a lid and turn the hob to it’s lowest setting
- Set a timer for 10mins
- After 10mins, turn heat off, remove lid and fluff with a fork.
- Replace lid and set timer for a further 10mins
That’s it, no rinsing, no soaking. Perfect results every time.