Steamed Rice Recipe

There are many different ways of cooking rice. You can cook the rice in advance if you like, leave it in a colander and, when you need it, steam it, covered, over a saucepan of boiling water. You can heat cooked rice from frozen this way too but the best way is to have it cooked fresh there and then when it is required.

Ingredients : Serves 4

500 g

1 1/2 - 2 liters

Thai jasmine rice

Water

• Rinse the rice in several changes of water to wash away the starch.

• Bring the water to the boil in a saucepan and add the rice.

• Return it to the boil, stirring to break up any clumps that may form.

• Boil for 3-4 minutes, then strain through a colander.

• Place the colander over another saucepan of boiling water, making sure that the water level is well below the rice.

• Take a chopstick and make a few steam holes in the rice by pushing the chopstick through until it meets the colander.

• Put a saucepan lid over the colander - not touching the rice - and steam for about 15 minutes.

• Remove the lid shortly before serving and fluff up the rice with a fork.