Busy today.Perfect boiled rice.
PURE BASMATI RICE.(use anything else & i will nail your mouth open & stuff you with long grain rice ,bit like a stuffed marrow ;D ;D)
1. Get you pan & put in the amount of rice you need .
2. Boil a kettle,pour boiling water over rice, stir immediately,bring to boil on cooker.
3. Turn down heat to steady simmer as soon as it starts to boil.
4. Keep STIRRING & tasting (you actually testing the rice to see how cooked it is).
5. A soon as its still slightly crispy in the center(this part you need to learn from experience but what you are trying to do is get to the point were by the time you have taken from the heat rinsed in cold water it will be cooked right through with the residual heat in the rice)
Between parts 4 & 5 i add 2 STAR ANISE,4 CLOVES,4 CARDAMOM PODS ,4 PIECES OF CASSIA BARK (about amount that would equate to the STAR ANISE in weight) & 2 BAY LEAVES.
The biggets thing i have learned (& i cook rice 4/5 a week) is you never boil rice as by the time you think its cooked it carries on cooking until you cool it down ,so you always miss that point.also i find Basmati rice cooks so well .i use it for my Chinese & experimental dishes.
IT IS THE KING OF RICE !!
Topic: Rice - The Perfect Boiled Takeway Rice (read 18,395 times)
