Steaming is a simple, direct and efficient cooking method for rice. I prefer to use Indian basmati or any other superior long-grain white rice, which will be dry and fluffy when cooked. Avoid pre-cooked or ‘easy-cook’ rice, as it lacks the full flavour and the texture of good long-grain rice.
The secret of preparing rice without it becoming sticky is to cook it first in an uncovered pan at a high heat until most of the water has evaporated. Then the heat should be turned very low, the pan covered, and the rice cooked slowly in the remaining steam. Never uncover the pan once the steaming process has begun; just time it and wait. Here is a good trick to remember: if you cover the rice with about 2.5 cm (1 inch) of water, it should always cook properly without sticking. Many packet recipes for rice use too much water, resulting in a gluey mess.
This recipe serves 4
See method for ingredients
1 Measure the long-grain rice in a jug to the 400 ml (14 fl oz) level (1¾ cups). Put the rice in a large bowl and wash it in several changes of water until the water becomes clear.
2 Drain the rice, put it into a heavy pan with 600 ml (1 UK pint) water and bring to the boil. Boil, uncovered, for about 5 minutes, until most of the surface liquid has evaporated. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes.
3 There is no need to ‘fluff’ the rice; just let it rest off the heat for 5 minutes before serving.