Rice


White, Basmati or Jasmine – if you cook brown rice – well you know how to cook that!
I have been cooking rice this way since 1983 when an Iranian friend in Sydney showed me her secret.

Ingredients

  • The quantity of rice you need – if you know me I always cook too much! I believe the correct way to judge is 1 cup of uncooked rice = 3 cups of cooked rice…
  • When you end up with too much rice you make Tony Joseph’s Fried Rice the next night for dinner!
  • A little sunflower oil.
  • Boiling water from the kettle.

Directions

  1. Soak rice for a while and rinse.
  2. Choose you heavy based saucepan according to the quantity of rice you are cooking.
  3. Boil kettle.
  4. Put saucepan on the smallest flame. Cover the bottom of saucepan with sunflower oil and heat through.
  5. Add drained rice and mix well.
  6. Pour on boiling water until rice is covered by about a first thumb knuckle. Try putting the dry end of a wooden spoon in to gauge correctly!
  7. Cover with a lid that fits well.
  8. If you have a heat diffuser, put it under the saucepan.
  9. Turn heat to lowest and leave until all water is evaporated.
  10. Rice is done!