cook/rice.md
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Serves 1. Scale accordingly.
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+The rule is twice as much water as rice by weight. Not by volume. By weight.
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+
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1. Buy some rice. Basmati rice.
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1. No, that stuff won't do, it has to be basmati.
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-1. Get about half a builder's mug (80g) full of it and put it in a seive.
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+1. Get 80g of rice and put it in a seive.
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1. Wash that shit.
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1. Keep washing it.
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1. More washing.
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1. That should do it.
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1. Drain off the excess water.
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-1. Put 3/4 of the same mug's worth of cold water (155g) in an saucepan that you have a reasonably tight-fitting lid for.
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+1. Put 160g water in an saucepan that you have a reasonably tight-fitting lid for.
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1. Put the rice in the water.
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1. Add some salt. Couple of pinches. About 1/8 tsp.
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1. Put that watery rice on a highish heat. Maybe a medium heat, something like that. 9 out of 14 on my induction.
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1. Wrap a teatowel round the pan lid. Tie it up at the top to stop it turning into a crazy rice towel inferno, but not too tight.
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-1. When the water has boiled down to the top of the rice, put the heat down as low as it'll go, and put the lid on. 2 out of 14 on mine.
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+1. When the water has boiled down to the top of the rice, put the heat down as low as it'll go, and put the lid on. 2 out of 14 on my hob seems to work.
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1. Leave it alone. Do not remove the lid.
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1. Seriously, leave that fucking lid on.
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1. 15 minutes after you turned the heat down, turn the heat off.
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1. After 10 minutes, it's good to go.
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1. Fluff with a fork, serve.
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-
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-OR
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-Get a non-bargain-basement rice cooker. They're good.