Thai-style rice
Use jasmine or basmati in this recipe. Jasmine for vietnamese and thai, basmati for Indian, Sri Lankan.
Ingredients
1 cup Rice for two people
Water
Method
Wash the rice until the water runs clear.
Boil it in plenty of quickly-boiling water.
Stir it with a fork as soon as the rice is in the water to avoid it sticking.
Keep stirring periodically to keep it moving in the water.
Check the colour of the rice grains.
When the grains are of uniform colour, through the grain, the cooking stage is complete.
Remove from the heat and strain the rice using a sieve.
Return the drained rice to the same saucepan, put the lid on.
Leave it for 10 minutes to steam.
Fluff the rice with a fork.
Serve.
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Calrose japanese-style
Ingredients
1 cup Rice for two people
Water
Method
Wash the rice until the water runs clear.
Put the rice into a saucepan and cover with cold water to a depth of 1cm.
Bring the water to the boil.
Cover and turn the heat to low and cook until the water has been absorbed.
When the water has been absorbed, turn the heat off but leave the rice covered for 10 minutes to steam.
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