My most requested recipe, here it is, how to make basic, simple rice.
I have said it takes longer in the recipe than it actually does as you soon become a whizz, but take your time until you get used to the recipe, it’s so easy.
My top tips are to soak the rice, drain and rinse it until the rice is clear, cook it in a pan with boiling water on the lowest simmer for 12 minutes, I have given you simple spices, you can elaborate but let’s try this one first and then I can take you into the spicier versions.
When measuring the rice, keep the same cup aside to measure the boiling water, this is important, the rice to water ratio remains the same 1:1 with an extra 1/2 cup for the pan, it always works for me.
Have a go and let me know how you get on, thank you.
Check the rice for any odd stones.
Place the rice in a big bowl and cover with cold water, give a quick stir and allow to rest whilst you cook the spicy base.
A minimum of 15 minutes is good.
Dry fry the chef crush for a minute to warm through so the seeds get toasted and then add your cooking oil.
Watch the pan does not dry out.
Add your onions to the cumin mix and fry for ten minutes until the onions are soft and golden.
Wash the rice in a sieve and ensure it is drained well, keep an eye on your onion mix, make sure it does not burn.
Fill the kettle and switch it on.
Add the drained and washed rice to the pan with the frozen peas or frozen veg and season the rice with the garam masala and salt.
Use equal quantities of boiling water to cups of rice plus an extra half cup for the pan.
Bring the pan to bubbling hot in a high heat.
Give the pan a good stir.
Yes you can BEFORE you place the lid on the rice.
Finally, cover the rice with foil and a lid, simmer on the lowest heat for 12 minutes, don't take a sneaky look.
After 12 minutes, switch the heat off and allow the rice to rest for another 10 minutes, to finish steaming and become fluffy and yummy.