Boiled Rice

There is a bit of an art to cooking rice. This is the easiest method, which uses large amounts of water.

The other methods are steaming and the 'absorption method'. If you have the counter space for an electric steamer then it's worth getting one just for cooking rice. If you don't, then this method is definitely the easiest and most reliable.

The key to this method is to have sufficient water. During cooking two things are happening to the water in the pan: it's evaporating and starch is coming out of the rice. If the water gets too starchy, because there's not enough water, the rice grains start to stick and they lose their integrity.

Basmati rice is by far and away the best rice available - don't bother with the American stuff at all. Basmati has an excellent flavour and cooks very well. It's readily available in large quantities.

• 150g basmati rice
• 3-4 pts water
• Salt

You should have a really big pan ready, and boil the water in a kettle and put it in the pan. Two kettle fulls is about right.

Add a pinch of salt and get the water onto a rolling boil.

Pour in the rice, and then with a wooden spoon give the pot a really good stir. This is critical - when the rice enters the water it will stick into a single lump. It needs a good stir when it's first added. After this stirring is unnecessary.

Keep the heat going - your are boiling the rice not simmering it. A good rolling boil is ideal.

After 10-12 minutes start sampling the rice, until it has the correct consistency, which is quite similar to the "al dente" test for pasta.

If you are being posh you can put the rice in a sieve and pour another load of boiling water over it. This washes out the starch that's entered the water, and ensures the grains separate properly. I've not found this necessary myself however - I just drain it using this marvellous widget, and leave it in the pan to stand for a few minutes, during which it will dry out properly.

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