Wednesday, March 12, 2008

Plain Rice

I know it sounds strange, and like me you probably thought you could cook rice,... well read on.

American Long grain rice, water, salt

About 3oz per person

Wash rice thoroughly in cold water, running your fingers through the rice to remove the film from each grain.

Boil a kettle full of water. Put the rice on the stove on high heat and add the boiling water, add salt. Keep the pot on fairly high heat, uncovered until cooked. Check rice by removing a few grains on a wooden spoon and use your nail to test consistency. Keep plenty of water in the pot.

Before draining skim the surface of the water which will be covered in a scum of the starch.

Drain into a colander, place the colander over the pan and cover, allow to settle for a few minutes before serving.

Rice cooked this way is less starchy, does not stick and is better for you.

The secret is the large volume of water to rice (rather like cooking pasta), and skimming the starch off before straining.

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