Wednesday, December 29, 2010

Boiled Rice

For Curries, etc.

About 12 ounces of rice. A pinch of salt. Water.

Place the rice in a saucepan, cover with cold water and bring to the boil, then strain away the water and return the rice to the saucepan, add fresh cold water and the salt, and boil for fifteen minutes, then strain it through a colander again.

Stand the colander containing the rice on a plate, cover it with a cloth and place in a warm (not hot) oven for two hours. Stir the rice occasionally with a fork.

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