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Fidel Castro - Pretty Damn Foolproof
Each to his own with rice recipes but this one does it for me. No awkward
timings or risk of the pan boiling dry, it's the lots-of-boiling-water-method.
Basmati rice is MUCH cheaper in Asian shops than in the supermarket.
Buy it in 5 kilo bags.
- Boil a kettle full of water (it's quicker in the kettle) then put
it in a pan with a level teaspoon of salt and bring back to the boil.
- Use a measuring jug to measure 75 ml of good quality basmati rice
- For four people, that's 300 ml, which is nearly the same as 1/2 pint.
- Put the rice in a sieve and wash it in 4 changes of water. This is
to remove some of the starch, which makes the finished rice stick together
in big lumps.
- When the water in the pan is boiling, pour in the rice and give it
a quick stir.
- Turn down to a steady simmer.
- You can cover the pan, or not.
- Put another kettle of water on to boil.
- After about 12 mins taste the rice and see if it's done enough for
you. If it's not done enough, leave it going until it is, but taste
it every few minutes or it will evenually turn into sticky paste.
- If needs be, you can add more boiling water to keep the rice covered.
- Pour the rice into the sieve and rinse well with lots of boiling water
from the kettle - this removes even more starch.
- Leave it in the sieve for a minute or two to dry a bit and give it
a quick stir to break the grains up.
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