Perfect white rice
20 OCTOBER 2011
- 2 small handfuls of Basmati or Jasmine rice per person
- Knob of butter
- Pinch of salt
- Boiling water
Wash the rice until the water starts to run clear to remove the excess starch.
Place into a saucepan and cover by approximately ¼ of an inch with boiling water. Add the butter and salt. Seal the top of the pan tightly with foil and then place a lid firmly on top.
Place over a medium flame until you can hear the water boiling, then turn the gas down to its lowest setting. Leave for ten minutes. No peaking!
Turn the heat off, remove the lid and foil, being mindful of escaping steam. Fork up and serve your perfect, fluffy rice.