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How to cook unsoggy rice

publication date: Jul 29, 2007
author/source: Fiona Beckett
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It is always worth making enough rice for at two meals. Basmatti has by far the best flavour and doesn’t cost a fortune considering how little you need for a helping (50-75g, depending on your appetite).

Tip twice that amount (100-150g or half to two thirds of a mug) into a saucepan of boiling, salted water, stir once then boil for 10 minutes. Drain in a sieve or colander then balance the sieve over the saucepan and cover it with a piece of kitchen towel. After 5 minutes, pour away any water that has accumulated in the pan, tip in the rice and fork it through to fluff it up.

To set aside a portion for egg fried rice or a quick pilau spoon out half the rice into a bowl, cool, cover and refrigerate it.


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