白饭

Boiled or Steamed Rice

serves 4

200 g (7 oz/1 cup) white long-grain rice

Put the rice in a bowl and, using your fingers as a rake, rinse under cold running water to remove any dust. Drain the rice in a colander.

To boil the rice, put the rice in a heavy-based saucepan with 420 ml (14½ fl oz/1⅔ cups) water and bring to the boil. Reduce the heat to low and simmer, covered, for 15–18 minutes, or until the water has evaporated and craters appear on the surface.

To steam the rice, spread the rice in a steamer lined with greaseproof paper punched with holes, damp cheesecloth or muslin. Cover and steam over simmering water in a wok for 35–40 minutes, or until tender.

Fluff the rice with a fork to separate the grains. Serve or use as directed.