Rice should be one of the simplest things to cook, yet it took me years to truly master it. Mine was always too stodgy, undercooked or—on the worst days—completely burnt. The best tip I ever picked up came from Nigella Lawson’s At My Table: cook it on the very lowest heat. It’s such a small change, but it transformed my rice and has never failed me since.

Plain basmati rice is light, fluffy and beautifully fragrant, pairing effortlessly with curries, stews, grilled meats or veggie dishes. Soft, aromatic and perfectly separate, it’s the kind of reliable kitchen staple that rounds out any comforting meal.

Plain basmati rice

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Course Side

Servings 4 peopl

Ingredients

  

• 280 g basmati rice
• 500 ml water
• 1 tsp salt

Instructions

 

• In a wide lidded sacuepan, add the rice, salt and water.
• Bring the rice to a gentle boil and then reduce the heat to the lowest setting on the smallest ring and simmer for 20mins.
• After 20mins, check the rice, the water should have absorbed and the rice cooked through, if not, add a little more water and for for another few mins.
• Fluff up the rice to check it's cooked through, turn off the heat and leave covered until ready to use.
• Top tip : If you feel your rice needs a few mins longer and you need to add a little extra water, ensure the water is freshly boiled so it continues to cook.