This is the second recipe in the 90kg Rice Challenge series and for this I’ve decided to show you how to cook the perfect boiled rice. There is however, an issue with this, when I was learning to cook, I learnt from a Delia Smith cookbook and that is the recipe I’m going to share. If you’d like to view the original you can here, otherwise keep reading.
Method
Begin by warming the frying pan over a medium heat, add the oil and swirl it around then stir in the rice – there’s no need to wash it – and turn the grains over in the pan so they become lightly coated and glistening with oil.
Next add the boiling water, along with the salt, stir once only and cover with the lid.
Turn the heat to its very lowest setting and let the rice cook gently for exactly 15 minutes.
Don’t remove the lid and don’t stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.
Remove the lid, take the pan off the heat and cover with a clean tea cloth for 10 – 15 minutes before serving, then fluff it lightly with a fork and transfer the rice to a warm serving dish before it goes to the table.
