|When cooking rice it is important to get the amount of water for a given amount of rice correct which depends on the variety of rice being used. For medium- and long-grain white rice the correct ratio is for each cup of rice allow 1½ cups of water. Short-grain white rice requires slightly less water and brown rice slightly more.
Serves: 6 at home or 30 tastes in the classroom
- metric measuring cups
- medium saucepan with tight-fitting lid
- 2 cups long-grain rice
- 3 cups water
|What to do
- Wash the rice using the sieve.
- It is important to choose a saucepan with a tight-fitting lid. Bring the rice and water to the boil, covered over medium heat.
- Turn the heat down to very low and cook the rice for 12 minutes. Do NOT remove the lid.
- After 12 minutes remove the saucepan from the heat and let the rice sit for 10 minutes, do not remove the lid.
- Remove the lid and using a fork gently separate the grains of rice, then put in the serving bowls.