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Basmati Rice

Easy Rice


Rice is one of the most widely eaten staple foods in the world, with many varieties and different methods of cooking it. Choosing the best rice for the type of dish that you are making will enhance the texture and taste of your dish considerably. 


This is an easy method for cooking basmati rice, which is the best choice for my  two recipes served with rice.(Beef Rangoon and Tangy Village Chicken)



  • This recipe serves 2 people(1 cup) 

  • Increase or decrease amount of rice by half cups per person.


  • 1 cups  x  Basmati Rice 

  • A Kettle full of boiling water



  1. Boil a kettle full of water which should take the same amount of time as washing the rice.

  2. In a medium size saucepan, wash and sieve the rice in cold water until the water becomes clear. This should take three changes of water.

  3. With the drained rice in the saucepan, add two thirds the height of the saucepan of boiling water and turn the hob on to a high heat to bring to the boil 

  4. Reduce the heat to medium and let the rice grains cook and open up. You may have to remove the white starch from the top if boiling over.

  5. If you prefer, you can add a pinch of salt to the rice but it's not necessary 

  6. At about 6 - 8mins of cooking (after bringing to the boil) take a couple of grains from the saucepan and taste it.

  • If still quite hard inside continue cooking and repeat tasting after a couple of minutes

  •  If you prefer your rice a bit al dente(a bit grainier) then remove just before soft all the way through the grain

  • Otherwise, once the rice is just soft(not mushy) all the way through, remove the heat, drain in a rice colander and leave to steam dry(about 5mins)

7. Using a fork fluff up the rice and you're ready to serve.

Serving Suggestion:

  • If you have a small bowl with high sides or a wider ramekin, fill with the cooked rice until the very top with a spoon.

  • Press firmly down and fill again if needed, then tip upside down onto your plate and tap the on the bottom. Now remove the bowl/ramekin and you should have a neat rice stack, much like a sand castle.


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