Plain Rice recipe
information
Use long-grain or patna rice or fragrant rice from Thailand. Allow 50 g (2 oz) raw rice per person. If you use fragrant Thai rice, omit the salt.
ingredients
225 g (8 oz) generous 1 cup rice
about 250 ml (8 fl oz) 1 cup water
pinch of salt
2.5 ml (1/2 tsp) vegetable oil
about 250 ml (8 fl oz) 1 cup water
pinch of salt
2.5 ml (1/2 tsp) vegetable oil
method
1. Wash and rinse the rice. Place the rice in a saucepan and add the water. There should be no more than 2 cm (3/4 in) of water above the surface of the rice.
2. Bring to the boil, add the salt and oil, then stir to prevent the rice sticking to the bottom of the pan. Reduce the heat to very, very low, cover and cook for 15 - 20 minutes.
3. Remove from the heat and leave to stand, still covered, for 10 minutes. Fluff up the rice with a fork or spoon just before serving.
4. Use rice with a fairly firm texture. Ideally, the raw rice should be soaked in water for a short time before cooking.
2. Bring to the boil, add the salt and oil, then stir to prevent the rice sticking to the bottom of the pan. Reduce the heat to very, very low, cover and cook for 15 - 20 minutes.
3. Remove from the heat and leave to stand, still covered, for 10 minutes. Fluff up the rice with a fork or spoon just before serving.
4. Use rice with a fairly firm texture. Ideally, the raw rice should be soaked in water for a short time before cooking.
serving amount
serves 4
rate this recipe
5.5
out of 10
2 users have helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
