There are thousands of different varieties of rice but my favourite is Basmati. It is grown in the foothills of the Himalayas and is known as the King of rice for very good reasons. The aroma is unique and it tastes fantastic. Cooking rice is not difficult but it is important to buy a good quality rice such as Tilda. The cheaper varieties contain broken grains which leach starch into the cooking water and make the rice sticky. There are two main ways of cooking rice (a) the Open Pan Method and (b) the Absorption Method. I prefer the first method as it is more reliable when working with different hobs and pans. The most important things to remember when cooking Basmati rice is (a) rinse (b) cook in lots of boiling water (c) don’t stir (d) don’t overcook


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