How to Cook Rice

There are several varieties of rice: white polished rice, brown unpolished rice and wild rice, all with slightly different cooking requirements.

1. Cooking White Rice

Wash rice well before cooking by placing it into a sieve and running under cold water. It may then be cooked to produce individual dry, fluffy grains by boiling or absorption methods.

Boiling Method

1. Add 1 pint of water to a large pot for each serving (50 g or 2 oz) of rice and bring to the boil.
2. Add the rice and boil for 12-15 minutes. To test the rice, squeeze a grain between thumb and forefinger - when cooked, the centre will be just soft.
3. When cooked, drain the rice in a sieve and rinse it under hot water.
4. Return the washed rice to the pan with a knob of butter and toss.
5. Cover the pan with a tight fitting lid and leave for 10 minutes, shaking occasionally to prevent the grains sticking together.

Absorption Method 1

1. Measure out the amount of rice you want to cook, and then add one and a half times that volume of water or stock to a pan. If you are using parboiled (converted) rice, add twice the volume of liquid instead.
2. Bring the water to a boil and then add the rice.
3. When the water comes to the boil again, cover the pan with a tight fitting lid and lower the heat.
4. Cook over a low heat for 10 minutes, then remove from the heat and leave for another 10 minutes before uncovering.

Absorption Method 2

1. Using the same measurement as the first absorption method, place the rice and boiling water (or stock) into a casserole dish or ovenproof pan.
2. Stir and cover the dish tightly with foil and a lid.
3. Cook in the centre of a pre-heated oven at 180°C/ 350°F/ Gas mark 4 for 30-45 minutes until all the liquid is absorbed and the grains are soft.