The theory of good rice

This is the theory of good rice – having watched it in action and had it described step by step. The product was delicious! I am yet to successfully do it myself, but will try again soon.

1. Rinse the rice in a pan until the water is clear. This takes about 15 rinses. (dry rice sinks, so you can pour off the water easily)
2. Boil a bunch of water – enough to cover the rice by about 4cm
3. Pour the boiling water over the rice, stir briefly with a fork and put a lid on the pan. Leave the pan to stand for 15 minutes.
4. Drain off most of the water, leaving the water level a bit less than 1 cm above the rice, add a largish lump of margarine. (getting the water level just right here is key to getting good rice! Too little is better than too much, you can always add a bit more)
5. Place on the hob, and set the heat hot enough to make the water steam, but not hot enough to boil. (don’t leave the pan here… rice can burn!)
6. Cover the pan, stirring at regular intervals with a fork to prevent the rice sticking, for about 15 minutes. The aim is to let the rice absorb all the water.
7. When the water is almost all gone, take the pan off the heat, and leave to stand with the lid on until the rest of the food is ready to be served. Don’t leave it on the heat at this point!

Then eat it. Nom nom nom.