Wash the rice in several changes of cold or tepid water, the excess starch will have been removed.
Add water to cover the rice and soak the rice for 10 minutes then drain.
Now add enough water to cover above the rice (at least 15–20cm/
7”– 8”), add the salt, and bring to the boil over a high heat.
When the water reaches boiling point, reduce the heat slightly and continue to boil for 6 minutes, be careful that the water does not boil over, then check that the grains are firm and have cooked through. If not, then continue to cook for a further minute and check again.
Drain the rice into a colander, until all the water has drained away, then spoon the rice back into the saucepan, cover and return to the hob on a very low heat allowing the rice to steam for 6 minutes.
Serve hot with a vegetable, meat or fish curry and/or tarka daal
Ingredients
Directions
Wash the rice in several changes of cold or tepid water, the excess starch will have been removed.
Add water to cover the rice and soak the rice for 10 minutes then drain.
Now add enough water to cover above the rice (at least 15–20cm/
7”– 8”), add the salt, and bring to the boil over a high heat.
When the water reaches boiling point, reduce the heat slightly and continue to boil for 6 minutes, be careful that the water does not boil over, then check that the grains are firm and have cooked through. If not, then continue to cook for a further minute and check again.
Drain the rice into a colander, until all the water has drained away, then spoon the rice back into the saucepan, cover and return to the hob on a very low heat allowing the rice to steam for 6 minutes.
Serve hot with a vegetable, meat or fish curry and/or tarka daal