Prep: 5 mins | Cook: 10 mins | Total: 15 mins | Quantity: 2 generous servings
1 cup (200g) long grain or Basmati rice
2 cups (400ml) cold water
1/2 tsp salt
Weigh your rice then put it into the saucepan you're going to cook it in. Cover completely with cold water and use your hands to swill it round. Drain through a fine mesh sieve not a colander or you might find all your rice down the plughole!!
Repeat this process two more times - cover with water, swill with your hand and drain
Once you've drained the rice for the third time put back into the saucepan then measure in your water, add a pinch of salt and stir together
Put the saucepan onto the stove over a medium/high heat, cover with a lid and bring to the boil
As soon as it boils turn the heat down to the lowest setting, leave the lid on and cook for 10 minutes
Do not be tempted to stir!
After 10 minutes, have a quick check to make sure all the water has been absorbed (be careful of any steam escaping when you remove the lid), replace the lid, turn off the heat and leave to stand for 5 minutes. If it still looks a little wet, replace the lid and cook for a couple more minutes
Remove the lid, fluff the rice with a fork and serve immediately
Recipe by The Cook & Him at https://thecookandhim.com/recipes/the-ultimate-guide-how-to-cook-rice/