How to Cook White Rice

If you want to know how to cook white rice perfectly, it's easy: just follow this recipe!

Not wishing to criticize other methods of rice cooking, but I can honestly say that I have yet to find one online that doesn't omit an essential ingredient or step.

*One thing that is not often pointed out is the amount of rinsing required to get rid of the starch. You really have to wash it so thoroughly that the water runs clear, and this can take a good few minutes.

*You should also choose the best rice available, which in my opinion is Basmati, preferably Super Kernel Basmati from the foothills of the Himalayas. Sounds exotic but costs only pennies more.

*Adding butter or margarine will make your rice taste better, and so will some salt.

*Cooking your rice in the microwave is recommended if you don't want to lose any due to it sticking to the saucepan.

*Use less water if your rice is still wet from rinsing.

*Half a pint of rice is about enough to serve two people.

Knowing how to cook white rice is a useful culinary skill, and I hope you receive many compliments and comments about how wonderful your rice tastes!

                                    HOW TO COOK WHITE RICE

Ingredients Per Person

1/4 - 2/3 pint of thoroughly washed rice.

One and a half times that amount of water.

Level teaspoon of salt per half pint of rice.

Teaspoon of butter or margarine.

Method

1. Bring the ingredients to a vigorous boil in a tightly covered pan or microwave dish.

2. Stir the rice well, replace lid and bring back to the boil.

3. Continue boiling for a few seconds then turn the heat right down and simmer for 15 minutes.

4. Take the rice off the heat, give it a stir, replace lid and leave it to stand for 5-10 minutes before serving.

5. Enjoy!

Tips

*Use less water for firmer rice.

*For fluffier rice, leave covered for 20-40 minutes after taking off heat.

*Stirring your rice after cooking is not essential, but it does help dissipate the steam, which prevents further cooking while your rice is resting.