To me, boiled rice should be just al dente and the grains should not sick together. Using the Open Pan Method helps me to achieve this. The important step below is to stir frequently in the initial stages to prevent the rice from sticking. Once the water is boiling the bubbles will naturally separate the grains.
For 4 people (as in a fried rice or curry dish):
Ingredients:
- 2 Cups long grain rice (½ cup per person)
- Salt (several good pinches)
Method:
- Wash rice 7 times (show it the ‘seven seas’). The water should almost run clear. I use a large saucepan and sieve for this.
- Place in a large saucepan. Add salt.
- Cover with boiling water by at least 3 or 4 inches.
- Optional – add a teaspoon of olive oil for taste and helps stock sticking.
- Bring back to the boil, stirring every ½ minute. This is important to stop rice sticking together.
- Fast simmer for exactly 9 minutes. Stir every minute initially
- Pour cold water in immediately, transfer to sieve and rinse in cold water until rice is cooled so it will not cook any further.
- Leave in sieve to dry.
