Plain Boiled Rice
Measure a half mug of long grain or basmati rice per person. Pour into the saucepan and wash with cold water 3 times until the water stays clear.
Put the saucepan on the hob at full heat, and add a full mug of water per person. Add a pinch of salt.
Bring to the boil, then reduce the heat to the lowest level. Put a lid on tight and allow to cook slowly for 10 mins.
Once all the water is absorbed, fluff up with a fork and serve.
A good Indian friend recommended this recipe.
Heat the saucepan on the hob at full heat, add a tablespoon of cooking oil and a tablespoon of Cumin Seeds. Fry for 1 minute.
Measure out a half mug of basmati rice per person and wash several times until the water remains clear.
Add the rice to the pan with a full mug of water per person and a little salt. Bring to the boil, then reduce the heat as low as possible and fit a tight lid. Cook for 10 mins, then fluff with a fork before serving.
Chinese rice is often eaten with bare fingers, so it is easier to handle when it is sticky.