Friends' children heading off to uni this week prompted me to teach my 15 year old how to cook basmati rice. I was taught to cook rice this way (and several other student one pan dishes) at 18 by my boyfriend at the time's parents who had lived in Singapore.
Serves 4
1 mug basmati filled to the brim
1.5 mugs boiling water
Measure the rice in a dry mug then pour over the boiling water. The water should be about 1cm about the level of the rice.
Cover with a well fitting lid, or plate. Bring to the boil, stir, put the lid back on, turn the heat down to it's lowest, and cook for 10 minutes. SET A TIMER!
After 10 minutes turn off the heat but DO NOT LIFT THE LID. Set the timer for another 10 minutes for the rice to steam and absorb any remaining water.
When the timer goes off the second time, fluff up and serve.
A large pinch of salt can be added to the cooking water if preferred. And we usually add half a mug of frozen peas and 1 tsp cumin seeds at the beginning if cooking rice for a curry. With white boiled rice £4 a serving at our local curry house, cooking rice to go with a takeaway is a big saving.
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