Steamed Rice

Good steamed rice is loose, not sticky, and every grain cooks through evenly.

1. Wash the rice in a sieve under running water several times, until the water runs clear – this removes the excess starch.

2. In a pot, in a little oil, fry the rice glassy for a few minutes, stirring.

3. Pour in the water (about twice the volume of the rice), and salt it.

4. Bring it to the boil, then cover it, and cook it over the lowest possible heat.

5. When the rice has absorbed the water, take it off the heat, and rest it under the lid for a further 5-10 minutes, then loosen it with a fork.

Tip: Do not lift the lid or stir it during cooking – the steam does the work.