Thursday, October 29, 2009
I meet so many people who are intimidated by cooking rice and I frequently see bad advice about it with unnecessarily complex procedures. You know, rinse the rice twice in cold water before letting it stand and dancing around the bowl three times naked before draining it and so on and so on – all laced with dire warnings balanced with reassurances that by following the author’s method, you’ll never cry again.
Here’s how I cook rice. It works for me every time and doesn’t involve more steps than a visit to the Priory. It can’t go wrong.
Sling basmati rice in pan, around 60g per person. Boil kettle. As kettle comes to boil, turn on gas under pan so that when you slosh in the boiling water, it froths and bubbles in the pan as it hits the hot metal. There’s no particularly good reason to do this, I just like the drama of it all. Now half-cover the rice and let it boil for 12 minutes. Don’t let it boil over, otherwise you’ll have to clean up the hob.
Test a grain – go on, be a devil – it should just bite a little bit but not have a chalky core. Now drain it in a sieve (pour off any froth first before you drain it) and put the sieve resting in the pan with the lid on it. Do whatever else you need to do, it’ll wait there for you for a good hour or so quite happily. When you’re ready to serve it, refill the kettle and pour the boiling water all over the rice, tapping it a couple of times to help it drain and loosen up. It will do this quite easily.
Serve. No fuss, no messing, no tears, no drama.