Cooking rice always puts the fear into any novice chef. I remember in my early days of university, that practically every student I met either used a rice cooker or bought rice in a bag! I’d never even heard of a rice cooker until I came to university! I think you could say I’m somewhat ‘lucky’ that my dad has helped me out many a times, to cook perfect rice. Sometimes it’s more convenient to just cook plain boiled rice as it takes up less valuable ‘study’ time. However, if you find yourself with some extra time or want to try making more ‘exciting’ rice, please try my easy yellow aromatic rice that my dad taught me! I must also point out that this recipe uses Basmati Rice and should only be used with Basmati Rice as it gives it that authentic taste. The measurements are also, somewhat obscure, but they have been halved from the recipe my dad gave me, as the measurements we’re pretty large!
- 7.5fl oz / 212.5 ml Basmati Rice
- 2 Pints of Water
- 1/2 Pint of Water
- 1/4 teaspoon of Salt
- 1/2 teaspoon of Turmeric
- 3 Cloves
- 1 Cinnamon Stick
- A knob of butter
- In a large pan, wash the basmati rice in several changes of water – this is highly important to get rid of the ‘starch’ in the rice.
- Pour in the 2 pints of water and leave to stand for 30 mins [if you time this well, you can usually catch an episode of home and away or neighbours to pass the time]
- Drain the rice in a colander and leave to stand for a couple of minutes
- Pour the rice back into the pan and pour in the 1/2 pint of water as well as the 1/4 salt, turmeric, cloves, the cinnamon stick and stir gently.
- On high heat, bring the large pan to a boil
- Once it starts to bubble, turn the heat to the smallest setting, put a lid on the pan and leave to simmer for 25 mins.
- Turn off heat, add the butter and gently fluff with a fork – your rice is now ready to eat!