The ricing on the cake

Some days only rice will do. Warm, comforting, nourishing, wholesome, filling, a pillow of a food stuff. It’s the food equivalent of a hug and perfect for the coming months of cold.

As the barbecue really does get put away for the last time (but hey…who knows), I turn to rice as my go to starch. Where I’d normally be eating potatoes – baked, mashed, roasted, sautéed, rice is steadily taking it’s place. Ready in a flash and a friend to all manner of dishes to suit your mood – a vegetable-laden Indian curry, a hot, sour and coconut-rich Thai curry or a good slow-cooked dark chilli con carne.
But there is a problem – rice has caused me no end of trouble. So much so that I even abandoned Jasmine and Basmati for brown as I just couldn’t cook it. The one foodstuff that escaped me. Whatever technique I used it would just flatly refuse to come out right – always overly soggy and falling apart. And you’d only ever find out once all your other dishes were ready.

But recently – success. A friend explained a very simple and easy technique for foolproof rice each time. And here it is – so if you, like me, have had a few rice-related issues, you can wave them goodbye and turn your attention to the more important matter of eating your dinner…

Click here to read my recipe for foolproof rice

2 comments

  1. No probs. Stir unwashed rice into a splash of warm oil,
    pour boiling water to twice the depth of rice. Cover,
    simmer for 8 minutes or till water absorbed. Serve.

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