For such a simple and basic food there certainly seems to be a lot of controversy surrounding the cooking, eating and keeping of rice! I have been cooking rice for 30 years using the same method and it works every time. I have Delia Smith to thank for my method, I bought her “Complete Cookery Course” years ago and it has become my food “bible”.
One of the problems with rice is that it can go off very quickly and give you a serious dose of food poisoning, however, I am convinced that cooking rice the “Delia” way eliminates this issue. This is because the rice is fried first at an extremely high temperature which could kill the bacteria responsible. Whatever the science, I have never had a problem with my rice!
There are numerous varieties of rice but they can basically be divided into white (whether that’s long grain, basmati, arborio etc) or brown rice. It’s best to measure rice by volume rather than weight and, as you get more confident, you will probably find that you can use a cup or a mug, but to start it’s best to use a measuring jug.
Ingredients ( serves 4)
Oil to fry
250 ml rice
500 ml hot water
- Heat the oil in a pan until hot.
- Add the rice and fry for a couple of minutes, stirring the rice to coat it with the oil.
- Turn down the heat and add the water, it will probably boil crazily for a few seconds but then will settle down. Put on a lid.
- Simmer gently on the lowest heat for 15 minutes (white) and 40 minutes (brown). Do not be tempted to check its progress!
- If you are using gas, it may be that you cannot get a low enough simmer, in this case your rice may be ready after 10 minutes (white) and 35 minutes (brown).
- Remove the lid, stir and enjoy your perfectly cooked rice!