Hi all. Great site here, with plenty of "food for thought".

My first post, then, is about rice.

I think I may have picked up the principle for this recipe from Delia at some point years ago. And it is absolutely foolproof.

Start up kettle full of water boiling.

In a pan, sufficiently large for the amount of rice you need to prepare, heat a tablespoon or two (depending on rice quantity again - see below) of vegetable oil until quite hot and then pour in ONE measure of unwashed Basmati rice. Stir through over a medium-high heat until all the grains are changing to that milky sort of white colour - don't let them burn.

Turn the heat up to full and have the pan lid ready. Carefully add TWO measures of boiling water and some salt to taste, being aware that there will be a lot of spitting. You may want to add one measure, lid it and shake it, then add the second measure. Bring back to the boil, stir once to ensure nothing has stuck to the bottom of the pan. Turn the heat RIGHT DOWN and leave until all the water has been absorbed. You will see craters appear on the surface of the rice.

Fluff the rice up with a fork and serve.

VARIANTS
For Indian meals, I fry some cinnamon sticks, onion seeds, black mustard seeds, cummin seeds, bayleaves, cardamoms, cloves and turmeric etc, as you like, in the oil before adding the rice.

For that restaurant pilau look, avoid the spices and dot some food colouring on the rice after it has finished cooking but before forking it through.

You can fry some chopped onion in the oil at the start if you like.

Rather than using salt, I often use 2 or three vegetable stock cubes in the boiling water for extra flavour.

You can add a couple of handfuls of frozen peas near the end of cooking, just letting them sit on the top until they are steamed (fnarr!) and then fork them through.

Etc.

And,

(and this is the best bit)

When the rice has cooled, and you come to use it the next day for a Nasi Goreng or Chinese Prawn Fried Rice or that Thai staple Kao Pad, every grain is separate just like Mister Ben's, but without the hat.

I ahven't had a single failure with this, and now never cook rice any other way (unless it's a microwave bag at work...).

What do you think?