Given that rice is such a staple for us, maybe even more so than potatoes, I thought I would share our easy, no-fuss approach to cooking plain boiled rice. This is adapted from a pilau rice recipe, but without the spices.
Heat a thin layer of oil in a pan, and add the rice. Stir around for a few seconds to coat the grains. Add salt and either stock or water. If you had the pan warm enough the liquid should hiss when you pour it in. You want about 1 1/2 to 2 times the volume of liquid to rice.
Bring to the boil, give one last stir, and put the lid on. If you're cooking on gas, you want to turn the heat really low for about ten minutes and then switch off for the remaining time. If you use an electric hob it's even easier - when you put the lid on, switch off the ring and just leave the pan where it is. The residual heat in the ring will do the rest.
Twenty minutes later, you have beautifully cooked, hassle-free rice. Don't be tempted to lift the lid and check on it. You need to keep the steam in the pan to cook the rice. Just trust the process.
If you are cooking brown or wild rice, increase the cooking time. You can also leave the pan on the stove for a while longer if you're not yet ready to serve. This approach is very forgiving.
Hi Ian - I've never been a great rice cooker ... so this helps hugely; here we have really good rice ... but there's no oil in it - I must find out the exact recipe before I leave. It's a useful change for family cooking ... cheers Hilary
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