Basic Rice

Plain boiled rice for two. Adjust as necessary for other numbers of people.

Ingredients

rice
butter (or oil)
½ vegetable stock cube (optional)
boiling water
measuring jug
saucepan with a close fitting lid.

Method

  1. Fill a measuring jug to 5 fl oz with dry rice.
  2. Melt a knob of butter (or oil) in the saucepan.
  3. Add the rice and stir until well coated with the butter.
  4. Fill the measuring jug to 10 fl oz (i.e. twice the amount of water to rice by volume) with the boiling water.
  5. Stir in the stock cube until melted
  6. Add the water to the rice. Stir briefly, just to ensure all the rice is under the water.
  7. Put the lid on the pan and turn down to the lowest possible heat.
  8. Leave for 12 minutes (white rice) or 20 minutes (brown rice), until all the water is absorbed.
    Do not leave overlong, once the water has been absorbed the rice is vulnerable to drying out and burning.
Once the rice is ready, the heat can be turned off and the rice left covered in the pan for several minutes, whie the rest of the meal is prepared.
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