How to Cook Fluffy White Rice
I use basmati by preference - it has a lovely flavour and texture and is the only white rice that is low GI so makes you feel full for longer. I like fluffy rice with curries. You don't need to pre rinse if you follow my failsafe method.
- a large pot of boiling water
- 1 tsp of salt
- white rice - I allow around 1/2 a cup per serve
Bring a large pot of water to the boil and add the salt. You need plenty of water as rice trebles in size as it cooks. Salt adds flavour, buoyancy, and iodine to the water.
Stir in the rice, and cook in boiling water for 11 minutes. Use the timer. While it's cooking put the kettle on to boil.
Drain the rice into a sieve when cooked and rinse with the boiling water. Rinsing washes off the starch, most of which is released during cooking. The result is fluffy free flowing rice.
Place the drained rice on a platter in a warm oven for a few minutes before serving.
Cooked rice freezes well so cook extra for a fried rice on another night.