Plain Boiled Rice

Use long grain Patna or basmati rice; or better still, try Thai fragrant rice. Allow 50g/2oz/generous 1/4 cup raw rice per person.

Method:

1. Put the dry rice in a colander and rinse it under cold running water.

2. Tip into large pan then pour in enough cold water to come 2 cm/ 3/4 in above the surface of rice. (In Asia the traditional way of measuring this is with the help of the index finger. When the tip of the finger is touching the surface of the rice, the water level should reach the first joint.)

3. Add a pinch of salt, and , if you like, about 5 ml/ 1 tsp vegetable oil, stir once and bring to the boil.

4. Stir once more reduce the heat to the lowest possible setting and cover the pan with a tight-fitting lid.

5. Cook for 12-15 minutes, then turn off the heat and leave the rice to stand, tightly covered, for about 10 minutes. Fluff up the rice with a fork before serving.