BOILED RICE
Making boiled rice is as easy as boiling an egg or making a cup of tea. Why pay a bloody fortune for uncle bums rice ? No need to wash the rice or fanny too much with it before cooking.
To make perfect boiled rice just fill a 7 or 8 inch saucepan with 1.5 to 2 litres of water, bring to the boil or use boiling water to save time. The pan should be no more than ? full. Add a ? teaspoon of cooking oil, ? teaspoon of salt (and a teaspoon of turmeric if you want some colour). Add 2 ? teacupfuls of basmati or long grain rice, bring back to the boil and stir with a wooden spatula once only to remove any rice stuck to the base of the pan and boil on a low heat. In 15 minutes the basmati rice will be ready and 20 minutes for the long grain rice. Empty the pan contents into a large colander and pour a kettle full of boiling water freely over the rice in the colander. Leave for 30 seconds for the water to drain and the rice is ready to serve.. Save any rice you dont use and freeze after it has cooled. It can be reused by adding a table spoonful of water and microwaving in dish with a plate on top. Once boiled the rice can be fried with egg, onion or various veg to make egg/savoury rice.