Steamed White Rice

Boiled rice is the most versatile side dish – with this frying method you get loose, non-clumping grains.

1. Wash the rice in a sieve under running cold water, until the water runs clear – this way the excess starch leaves.

2. In a pot heat the oil, and fry the drained rice for a few minutes, stirring, until it turns glassy.

3. Pour in the water, and salt it.

4. Bring it to the boil, then covered, over the lowest heat, in about 12-15 minutes, until the rice absorbs the water and softens – meanwhile do not stir it or lift the lid.

5. Off the heat, rest it for a further 5 minutes under the lid, then loosen it by fluffing it with a fork.

Tip: The frying seals the surface of the rice grains, so after cooking they are loose, not sticky.